kennymae
Member
Hey Everyone,
I want to clone Boulevard's Saison Brett:
http://www.ratebeer.com/beer/boulevard-saison-brett/61449/
I was able to produce a very respectable AG Saison last summer, on par with Boulevard's regular Saison, but it wasn't even in the same beer Galaxy as Boulevard's Smokestack Saison Brett. Boulevard's rendition is the #2 ranked Saison at ratebeer.
I'm hoping this will be relatively easy but I'm prepared to go the distance on this one. After a bottle of Boulevard's Saison Brett, there's no going back.
First off, has anyone tried to clone this nectar before?
Can anyone recommend any resources for working with Brettanomyces cultures?
How "funky" is a full Brett fermentation? Would it have broad appeal?
To achieve something similar to Boulevard's creation, I am thinking I will partially ferment with a "regular" Saison yeast then switch to the Brett at some gravity point. Cold-crash for 72 hours then pitch the Brett to a secondary? Or possibly just condition with the Brett?
Thanks in advance,
-Ken
I want to clone Boulevard's Saison Brett:
http://www.ratebeer.com/beer/boulevard-saison-brett/61449/
I was able to produce a very respectable AG Saison last summer, on par with Boulevard's regular Saison, but it wasn't even in the same beer Galaxy as Boulevard's Smokestack Saison Brett. Boulevard's rendition is the #2 ranked Saison at ratebeer.
I'm hoping this will be relatively easy but I'm prepared to go the distance on this one. After a bottle of Boulevard's Saison Brett, there's no going back.
First off, has anyone tried to clone this nectar before?
Can anyone recommend any resources for working with Brettanomyces cultures?
How "funky" is a full Brett fermentation? Would it have broad appeal?
To achieve something similar to Boulevard's creation, I am thinking I will partially ferment with a "regular" Saison yeast then switch to the Brett at some gravity point. Cold-crash for 72 hours then pitch the Brett to a secondary? Or possibly just condition with the Brett?
Thanks in advance,
-Ken