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Old 03-10-2012, 03:12 AM   #1
brumer0
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Oct 2010
North Carolina, NC
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Howdy,

Ive been trying to do some research on Brettanomyces yeast and their use in beer. I have known that Lambic beers use it to provide its tart and sour flavor. I have learned how Brett can ferment other sugars that traditional brewers yeast cant, which provides a more dry beer and lower FG.

Are there any commercial examples, along the lines of Orval, of beers that use Brett yeast (either in secondary, bottle, or otherwise)? And the second part of my question, what characteristics does Orval need out of the Brett? With what Ive read Brett wouldnt provide much more to Orval (and Orval-like beers) other than continued fermentation. Lambic styles need not be mentioned.

Thanks for the clarification



 
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Old 03-10-2012, 04:06 AM   #2
Calder
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Mar 2010
Ohio
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The Brett in Orval adds a rustic flavor to the beer that you can't get with any regular yeast.

There are a number of beers now that use Brett. Ommegang Biere De Mars is one that comes to mind.



 
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Old 03-10-2012, 08:10 AM   #3
metal850
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Jun 2011
Baltimore, MD
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Any Jolly pumpkin. Rodenbach grand cur, etc.

Go on beer advocate and search for wild ale, Flemish red, etc
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Old 03-10-2012, 03:21 PM   #4
Calder
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Quote:
Originally Posted by metal850 View Post
Any Jolly pumpkin. Rodenbach grand cur, etc.

Go on beer advocate and search for wild ale, Flemish red, etc
All those beers also have Pedio and Lacto, which gives them their sour characteristic which is not present in a beer with just Brett as a secondary yeast. They are a lot different.

 
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Old 03-11-2012, 03:05 AM   #5
brumer0
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Oct 2010
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Thanks for the help everybody. Im going to look for Biere De Mars to try and identify the 'rustic' flavor for me. Im aware of this description but have failed in identifying it.

 
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Old 03-11-2012, 05:39 AM   #6
adc123
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Jun 2010
Santa Barbara CA
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Quote:
Originally Posted by brumer0 View Post
Thanks for the help everybody. Im going to look for Biere De Mars to try and identify the 'rustic' flavor for me. Im aware of this description but have failed in identifying it.
If you can find Green Flash, get a hold of Rayon Vert. Its similar, though not the same as, Orval. A winner if you want some funk.

 
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Old 03-11-2012, 03:20 PM   #7
boswell
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Mar 2010
philadelphia
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I've had beers that were solely fermented with Brett. When young there was a little sharpness, but still clean.

 
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Old 03-11-2012, 04:54 PM   #8
rjwhite41
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Oct 2010
Osceola, Iowa
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Rustic is an interesting descriptor. I would have said barnyard/wet horse.

 
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Old 03-11-2012, 05:56 PM   #9
ReverseApacheMaster
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Crooked Stave in Fort Collins produces some excellent all-brett beers.

English Old Ales usually have brett in secondary.

 
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Old 03-12-2012, 01:42 AM   #10
brumer0
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Oct 2010
North Carolina, NC
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Quote:
Originally Posted by ReverseApacheMaster View Post
Crooked Stave in Fort Collins produces some excellent all-brett beers.
I found that brewery online last week when I was looking. Being from Fort Collins, I was very proud of it. Sadly, I am no where near there now and dont have access to their beers. But, hmmmm, next time I visit...



 
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