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Told you this beer doesn´t conform to any style! ;-) Guess I´ll just call it an amber ale...

Awesome. Will check it out.

So, thing is, they want it a little sweet. Their clientel (arthouse cinema) is predominantly women of 40+. Appearantly sweeter beers do well there.

Yes. I´ll get more of the hefeweizen vibe, you mean?

Looked it up and it´s actually quite close to what I´m planning to brew!

So, I tweaked the recipe. Changed the malt bill. Munich 45,5% Vienna 36,4% Roasted Wheat 18,2% Probably better, taste wise. Better enzymic power too...

Thank you for this!

Jep... I know the people though. Also, I will def tweak the batches that follow after the first, with input from them, and me tasting it myself.

Very true. I did show them this recipe and tried explaining what I had in mind. They said: go for it. But it feels like quite a leap. I mean I don't know what will come out exactly.

It doesn't! That's kinda what I meant. Yet we automatically start comparing it to a style, don't we? As a point of reference...

Cart blanche. Only criterium: something original, yet sessionable, yet can't be too much like standard lager (because of conflict with InBev otherwise). And I didn't want to do yet another IPA. They have plenty of those (commercial ones) already anyway.

Nice one, I'll consider that. And as for yeast: not too much banana, but def some clove and hefe vibe.

That's what I thought! The style, I mean...

Roasted wheat isnt that dark though! More bready, like wheat bread from oven. I use it in our hefeweizen too. That beer is still yellow-gold-orange... So the name is misleading.

So... Our (small) brewery was asked to create and brew a recipe for an arthouse cinema around the corner. They want something special as a core beer that is their own. Something that has its own character and yet is sessionable and suited for wide public. So I came up with the recipe below. What...

No reports of clove! But I´m gonna ask more people about it.

Great!

Interesting!

Yeah, and brett in brewery too big of a risk, I´m afraid.

Meanwhile... Added malic acid... Made it somewhat better. Will be adding lacto today too. I probably wont have to throw it out, but it will def be my most dissappointing beer so far :-( Next time: get sour cherries instead of sweet ones and add them during primary.