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.
I’m a sucker for a good pale ale, when done really well they hit the spot for me. I wanted to brew something clean with a little refreshing zing so I landed on a ginger pale ale. So, I developed a simple recipe that would mesh well with the ginger while also being drinkable, light, and flavorful. Here are the results:
Golden copper color, nice clarity but not crystal clear. off white head, dissipates very slowly. light lacing
Light smooth caramel, clean and crisp. Ginger (was more present in previous bottles), slightly herbal.
Smooth, dry, drinks so cleanly and easily. very drinkable, tiny caramel touch, ginger in the back end. Assertive bitterness. Nothing lingers, finishes really clean.
Nice carbonation (not spritzy), with a light body.
I love saisons, so I almost always have one ready to drink. I wanted to finally use Bootleg Biology’s Saison Parfait yeast that I’ve had since I’ve heard really great things about it. They say it, “pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation. ” Now I can dig that. Phenols and esters for days.
So that brought me to make the Summer Saison. A simple saison recipe that sat on peaches for a week (an afterthought).
Golden pale color. I can see my finger through it, only slightly hazy, not murky at all. Pure white head with small bubbles that dissipate fairly quickly, no lacing.
This beer is bright and very drinkable! A nice saison. The yeast isn’t super expressive, but the aromatics and flavors are delicate. Light bitterness, not too assertive, but nicely balanced. I think the peaches give it a weird flavor in the back end almost like it wants to be peach, but it’s just out of place. No discernible peach flavor.
lightly prickly carbonation, nice and spritzy. light with a little body, great for how dry it is.