It has a nice clean-ness up front. The honey hits first for a second, then the chamomile washes with a little bitterness and flowery tea like flavor in the back end. It pairs really well with the wheat and honey. Not sweet at all, not perfumy or too flowery. The wheat lingers.
This beer is almost effervescent, nice high carb. It has a light/medium body, not watery at all, but quite drinkable.
I really enjoy his beer. It’s an awesome summer beer that drinks clean and has interesting flavors that mesh well together. I rarely brew beers twice, but this will be back next summer.
Picked up a 2nd place medal at this years Byggvir’s Big Beer Cup in the Spiced beer category! Wooo
Whenever I see interesting ingredients or anything I could possibly brew with, I buy it. This happened with some chamomile I bought a little while back. However, this wasn’t new to me, I’d brewed a chamomile saison last summer and it came out quite nice, so I was excited to use it again. This brings me to the Honey Chamomile Wheat!
I stumbled upon this post on Homebrewtalk so I started doing some research…I found the recipe in the Extreme Brewing book here (full text here). It was first brewed at Dogfish Head in the summer of 2005 and they say this about the beer: “The addition of chamomile flowers and honey lends this American style Wheat beer a soothing character that compliments warm weather and relaxation.” I can dig that!
I wanted to make a beer that would become more complex over time, so last summer I brewed a Brett Saison.
Before I get into the tasting I want to briefly discuss the type of Brett I used, brettanomyces bruxellensis. Brett brux is a wild yeast commonly found in lambic style beer and is associated with the Senne valley, near Brussels. It’s able to eat the long chain, more complex sugars (dextrins) that Saccharomyces (“regular yeast”) cannot.
In the Utilization by Yeasts of the Carbohydrates of Wort they talk about brett brux saying, “This yeast is remarkable for its ready attack on maltotriose and maltotetraose.” To put that in perspective, Saccharomyces cannot eat maltotetraose at all and it eats maltotriose slowly. Not only does brett brux eat sugars other yeasts can’t, it converts phenols created by the sacc yeast into “funky” compounds. This gives that aroma/flavor that’s typically described as, “funky, barnyard, or horse blanket”. Brett brux can have some acidic qualities, but is not responsible for souring beer. I’m barely scratching the surface here and being brief, for more go here.
After stumbling upon this thread on Homebrewtalk, I was excited to give it a go. I’d had Boulevard’s saison brett, which is a great beer so I was excited to use the dregs from a bottle. This was my first mixed fermented saison and I’ve been quite pleased with the results.
Crystal clear, with a light golden hue. Pure white head that dissipates quickly, no lacing.
Lightly acidic, funky, light spice, a tinge tart. Quite complex. Dry and all kinds of subtle funk. Tart funk lingers, it’s really nice and complex.
light, quite dry. Light mouthfeel, very light carbonation (hasn’t held up).
After over a year, it’s still an enjoyable beer. It drinks nice and is quite complex. I really enjoy the tones of funk I’m getting from this beer, I wish there was more yeast character (will use different yeast next time) and the carbonation held up. I have 2 bottles left, I’ll let em sit for now.