landhoney
Well-Known Member
The 'Brew gods" send Brewpastor pounds of free hops, they send me free innoculated wood cubes with the following mix:
The List:
Brettanomyces lambicus (WY)
Brettanomyces lambicus (WL)
Brettanomyces bruxellensis (WL)
Brettanomyces claussenii (WL)
Brettanomyces sp. (Fantôme)
Brettanomyces sp. (Jolly Pumpkin)
Brettanomyces sp. (Russian River wood chips)
Lactobacillus sp. (Russian River wood chips)
Pediococcus sp. (WL)
Oenococcus oennii (WY)
Saccharomyces fermentati (Sherry yeast)
Kombucha yeast (oxidative yeast)
I haven't decided what to do with them yet. I was thinking of just doing another pLambic to hopefully let the complexity shine through. But I haven't decided for sure. The other option would be to do a sour/funk saison, which could be really good. Or a Kriek or some other fruited sour beer. The only non-possibility is a sour brown/red beer, because I have enough of that going now.
What do you guys think? Am I missing any intersting sour beers I could brew?
The List:
Brettanomyces lambicus (WY)
Brettanomyces lambicus (WL)
Brettanomyces bruxellensis (WL)
Brettanomyces claussenii (WL)
Brettanomyces sp. (Fantôme)
Brettanomyces sp. (Jolly Pumpkin)
Brettanomyces sp. (Russian River wood chips)
Lactobacillus sp. (Russian River wood chips)
Pediococcus sp. (WL)
Oenococcus oennii (WY)
Saccharomyces fermentati (Sherry yeast)
Kombucha yeast (oxidative yeast)
I haven't decided what to do with them yet. I was thinking of just doing another pLambic to hopefully let the complexity shine through. But I haven't decided for sure. The other option would be to do a sour/funk saison, which could be really good. Or a Kriek or some other fruited sour beer. The only non-possibility is a sour brown/red beer, because I have enough of that going now.
What do you guys think? Am I missing any intersting sour beers I could brew?