Several brett strains make acids other than acetic beyond the flavor threshold. Kinda kills the 'brett won't make sour beer argument.'
Which strains and acids? Any actual studies shown that? I've certainly brewed some tart beers with Brett alone, but nothing that I feel fits the acidity of a true "sour" beer.
I don't know of any studies so purely anectdoatal. CMY01 seems to make tart beer, that tastes more lactic than acetic. The bug county lamebic i have going is a citrus bomb (which I've heard from others also) and Al says that one or more of the strains in there makes citrus acid. ECY03B starter, albeit from a stir plate, was very pleasantly acidic and not acetic, though it didn't seem particulalry citric either. A friend with a lab is checking out the WLP 645 beer I made that was very lactic. I'm looking forward to seeing if he finds the same blend of brett, pichia, and lacto CY did.
I'm not a big fan of the term 'sour beer', although I did use it in my original post. I don't really like sour anything, I prefer tart. Maybe that's just sour grapes.
CMY would be CHads personal collection?
Finnaly grabbed the Stbretta and was interested on the strain he used?
I don't know of any studies so purely anectdoatal. CMY01 seems to make tart beer, that tastes more lactic than acetic. The bug county lamebic i have going is a citrus bomb (which I've heard from others also) and Al says that one or more of the strains in there makes citrus acid. ECY03B starter, albeit from a stir plate, was very pleasantly acidic and not acetic, though it didn't seem particulalry citric either. A friend with a lab is checking out the WLP 645 beer I made that was very lactic. I'm looking forward to seeing if he finds the same blend of brett, pichia, and lacto CY did.
I'm not a big fan of the term 'sour beer', although I did use it in my original post. I don't really like sour anything, I prefer tart. Maybe that's just sour grapes.
He's got a bunch. CMY01 is one he developed, I want to say originally isolated from 3F, but not sure about that. Many of his beers have multiple brett strains or bugs as well, but a few of them, including St Brett IIRC, are CMY01 only.
I am trying to culture dregs from bottles of St. Bretta and Hopsavant. Do they use different Brett strains for these two beers? Any input would be very helpful.
Thanks guys!
The following info may help. Chad mentioned that:
"Hop Savant would have been primarily CMY001, which is an off shoot of the Drie strain. I haven't been able to check its stability but it has been fairly consistent so I believe it to be more "domesticated".
Vieille and Surette will be a mixed culture, It will have at least 3 strains of Brett likely in the neighborhood of 5+. As it is a blend of older vintages as well which use a mixed culture there will be plenty of bacteria, both Pedio and Lacto and I'm sure plenty more!"
So, does anyone here who has brewed with Crooked Stave yeast have any updates or anecdotes?
I agree with TNGabe about CMY001 - it gives a noticeable lactic character to my homebrew. Although isolated from Drie Fonteinen, it seems to be much more tart than Brett Brux Trois.
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