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It’s Thursday and the weather here in Boston tonight calls for a stout.
Cheers

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I dunno dude, it was a little too much for me! :D
I followed the 3-sour rule. (On three separate days). First one slapped me upside the head. Complete foreign concept. The second one I knew what to expect and I said to myself, “I think I can do his.” By the end of my third I was completely enjoying it.
 
I followed the 3-sour rule. (On three separate days). First one slapped me upside the head. Complete foreign concept. The second one I knew what to expect and I said to myself, “I think I can do his.” By the end of my third I was completely enjoying it.
I'd also recommend going with the classics. Not a new brewery. Get a feeling of the core style before reaching out. It's hard to hit Brett perfectly and trying to appreciate something that is the original will help you get the bike rolling. Doing a flight of aged brews help you separates what you like. Brett can go wild to tame in a year. Like Orval. For me around year 7 is a real turning point. There's a period of before and after where it goes crazy wild and sublime. Then exits out. Temp is a big influencer. Don't be afraid to see what happens as it warms up. Again I think new breweries miss this.
 
Seems that we are talking about two different albeit similar things. Beers brewed with lactobacillus are often sours (kettle or not), and those should not be confused with beers that are brewed with brettanomyces. You can introduce Brett to nearly any style...I wouldn't say the same thing with lactobacillus.
 
Seems that we are talking about two different albeit similar things. Beers brewed with lactobacillus are often sours (kettle or not), and those should not be confused with beers that are brewed with brettanomyces. You can introduce Brett to nearly any style...I wouldn't say the same thing with lactobacillus.

I just checked out the can, and this particular 'Brett Saison' has both Brettanomyces and Saccharomyces, so maybe it's not a strict Brett beer. Not sure if I would try one of these again, but maybe I'll find one I'll enjoy. Hey, I love Gose beers, so I'm sure there's a sour saison out there! :D
 
Seems that we are talking about two different albeit similar things. Beers brewed with lactobacillus are often sours (kettle or not), and those should not be confused with beers that are brewed with brettanomyces. You can introduce Brett to nearly any style...I wouldn't say the same thing with lactobacillus.
I thought about that after I replied, but left it. In my experience it seems a lot of people who don't like sours also don't like saisons. May be a small sample size though.
 
Weather a darn aight colder today, time to break out the HB milk stout!View attachment 704549

Have a feeling your cold and mine are 2 different things. Out voting and people in line wearing full ski/down coats. It was 61F....thank God for Hot Tubs! 😄

Grabbed the last 8 cans on the planet so "Why Yes, I'll have another".

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Have a feeling your cold and mine are 2 different things. Out voting and people in line wearing full ski/down coats. It was 61F....thank God for Hit Tubs! 😄

Grabbed the last 8 cans on the planet so "Why Yes, I'll have another".
61f was my summer day yesterday! 🤣
 
Speaking
It’s Thursday and the weather here in Boston tonight calls for a stout.
Cheers

View attachment 704520
Agreed. 4 days of raw rain finsihed by a couple of inches of snow at the tail end of a hurricane. I'll stout it.

Speaking of burning thru brews. Thanks again @jerbrew. We get Mikkeler here but from EUR. This is tasty as I just discovered a rain leaking around my fireplace. Yay!
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