So for the next in our special taproom only beers, now that Spring Puppy is almost out, is a very special one. We took about 10 bbls of hot Pale Ale wort, hopped it with lots of Amarillo, whirlpooled it again, and knocked it out into a fermenter waiting with a special Belgian wild yeast, Brettanomyces Drie. Brettanomyces is a wild cousin of normal Saccharomyces ceravisiae, brewers yeast, and is found growing wild on fruit skins in the lambic region of Belgium.
The resulting beer is pretty amazing. I've never tasted anything like it. We didn't filter the beer, just carbonated it and racked it into kegs. It's cloudy golden orange, with a frothy off-white head. The aroma is all fruit - pineapple, bubble-gum, some cinnamon. It's sharply hoppy with a slight acidic finish. Come on down and try it yourself. It's on tap all this weekend until it runs out!
2 comments:
Right on! Proud of you guys for brewing this style and can't wait to try it. Cheers!
The Brett sounds great!
I have a question about the yeast in Hefeweizen. Is the yeast in the bottles the yeast used to make the beer or the yeast used to carbonate the bottled beer.
The reason I ask is, I was thinking about harvesting yeast from the bottles to use in a batch of my own home brew or cider.
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