Guittarmaster
Member
- Joined
- Jun 2, 2014
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- 21
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Hello HBT community!
I have this beer i brewed 9 months ago and want to enter it in a local home brew competition but I don't know what I should classify it as. I can provide details such as yeast, OG, FG, after work. Here is what happened.
The nitty-gritty is about last June I decided to brew a peach Hefeweizen for SWMBO to keep the hobby in her good graces. After primary I raked it onto the juice of about 10lbs of peaches. I used Sodium Metabolite a day before raking in an attempt to sterilize the juice. I transferred and fermentation kicked off again. I waited a few weeks and went to transfer again and to my surprise there was an infection I identified with moderate confidence as possible being a wild brett. I decided to wait and see what happened to this beer instead of throwing it away.
fast forward to yesterday ~ 9 months later. I checked the beer. There is still a white layer on it but it smelled GOOD!! i mean, REALLY GOOD; peachy, floral, tart. I raked it to a keg and have it carbonating.
while raking I poured some into a cup and tasted it. in that flat stage It was at first tart and sour but not overwhelmingly so; half as tart and sour as a Lindemans Framboise. it is very dry and next the peachy-ness comes through with lots of floral notes. It has no hint of the hops and the hefe-ness was not noticable, atleast not flat..
I want to enter it cause it's the most interesting and complex beer I've yet brewed.
How do you think I should classify this? Berliner Weissbier? Fruit Lambic?
Looking at the fruit Lambic description I didn't notice any of the "barnyard, earthy, goaty, hay, horsey, and horse blanket" but that could be due to temperature and no carbonation.
Thoughts?
I have this beer i brewed 9 months ago and want to enter it in a local home brew competition but I don't know what I should classify it as. I can provide details such as yeast, OG, FG, after work. Here is what happened.
The nitty-gritty is about last June I decided to brew a peach Hefeweizen for SWMBO to keep the hobby in her good graces. After primary I raked it onto the juice of about 10lbs of peaches. I used Sodium Metabolite a day before raking in an attempt to sterilize the juice. I transferred and fermentation kicked off again. I waited a few weeks and went to transfer again and to my surprise there was an infection I identified with moderate confidence as possible being a wild brett. I decided to wait and see what happened to this beer instead of throwing it away.
fast forward to yesterday ~ 9 months later. I checked the beer. There is still a white layer on it but it smelled GOOD!! i mean, REALLY GOOD; peachy, floral, tart. I raked it to a keg and have it carbonating.
while raking I poured some into a cup and tasted it. in that flat stage It was at first tart and sour but not overwhelmingly so; half as tart and sour as a Lindemans Framboise. it is very dry and next the peachy-ness comes through with lots of floral notes. It has no hint of the hops and the hefe-ness was not noticable, atleast not flat..
I want to enter it cause it's the most interesting and complex beer I've yet brewed.
How do you think I should classify this? Berliner Weissbier? Fruit Lambic?
Looking at the fruit Lambic description I didn't notice any of the "barnyard, earthy, goaty, hay, horsey, and horse blanket" but that could be due to temperature and no carbonation.
Thoughts?
