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Old 12-03-2012, 04:14 AM   #1
JoeLindley
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Jun 2012
St. Louis, MO
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Has anybody tried a Berliner Weiss made using Brett Trois? Sour mash with Lacto for the sour, ferment with Brett Trois for the mango, passion fruit, pineapple?

 
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Old 12-03-2012, 04:24 PM   #2
Oldsock
 
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Sounds like a fun/delicious beer, as long as your goal isn't to brew something that tastes like a classic Berliner.

I've got a berliner aging that had some Trois added to secondary after primary with Lacto and US-05. Should be time to bottle it soon.
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Old 12-03-2012, 05:05 PM   #3
Coff
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Aug 2010
Philadelphia, PA
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I have a no boil Berliner sitting in a keg right now that I pitched the dregs of a Trois beer into. The beer tastes great, its dry and super tart (I used a handfull of grains for the Lacto instead of a commercial pitch) but the aroma is a bit off putting so I am hoping the trois cleans that up a little bit. I wont know for months but it has a nice pellicle on the surface at the moment.

 
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Old 12-04-2012, 12:19 AM   #4
othellomcbane
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Sep 2011
Beacon, New York
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Quote:
Originally Posted by JoeLindley View Post
Has anybody tried a Berliner Weiss made using Brett Trois? Sour mash with Lacto for the sour, ferment with Brett Trois for the mango, passion fruit, pineapple?
I'm planning to do this exact thing next summer. I think 100% Trois would make for a delicious and unique Berliner. I was thinking I'd age half of it on some actual mango to see how insane I can push that character.

About a year ago I brewed a Berliner Weisse with 100% Brett B. It came out great, but it tasted pretty similar to commercial Berliners I've had; there was definitely nothing marking it as a Brett beer. I think I have one or two bottles of it left, I should probably drink one soon to see if it's developed any more funk with time. Trois is much more aromatic and flavorful than B, in my experience, so I think it's absolutely worth trying.

 
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Old 12-04-2012, 04:27 PM   #5
highgravitybacon
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Sep 2012
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Ditto with oldsock. Bottled some Berliner Weisse that had Brett Trois / WLP644 added at bottling last week. The brett is going hard as a mofo. Lots of chunky bits in the brett bottles. Just smooth nothingness in the plain bottles. The lacto didn't sour it too much, but the beer was exceptionally enjoyable. I couldn't resist and drank one of the non brett bottles last night.

I used 1007 in primary. Huge fan of that yeast. Not the least bit fussy and very clean.

 
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Old 12-04-2012, 09:03 PM   #6
berebrando
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Dec 2010
Orange, CA
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I'm planning something similar:

Simple Berliner-esque grain bill, light hopping,
Primary with pure Lacto (WLP) culture (two to four weeks)
Rack to Secondary with Brett brux 'Trois' (not sure... two months?)

 
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Old 12-07-2012, 07:50 PM   #7
Calder
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Mar 2010
Ohio
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Quote:
Originally Posted by othellomcbane View Post
About a year ago I brewed a Berliner Weisse with 100% Brett B. It came out great, but it tasted pretty similar to commercial Berliners I've had; there was definitely nothing marking it as a Brett beer. I think I have one or two bottles of it left, I should probably drink one soon to see if it's developed any more funk with time. Trois is much more aromatic and flavorful than B, in my experience, so I think it's absolutely worth trying.
A 100% brett beer will not produce much funk. That is more prominant when brett is used as a secondary yeast.

 
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Old 12-08-2012, 04:20 PM   #8
othellomcbane
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Sep 2011
Beacon, New York
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Quote:
Originally Posted by Calder View Post
A 100% brett beer will not produce much funk. That is more prominant when brett is used as a secondary yeast.
Right, I know. Just pointing out that doing so won't create a beer that tastes completely out of style.

 
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Old 12-08-2012, 04:51 PM   #9
J-Pizzel
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Jul 2011
Santa Cruz, Ca
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Just listened to this on the Basic Beer Blog podcast. Interesting stuff!

 
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Old 12-09-2012, 06:00 PM   #10
JoeLindley
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Jun 2012
St. Louis, MO
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Quote:
Originally Posted by J-Pizzel View Post
Just listened to this on the Basic Beer Blog podcast. Interesting stuff!
What's the link for the podcast?

 
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