The Brett Tasting: comparing Brett types, pre/post fermentation additions

Standard

Blind tastings are fun with friends

Here is another section of my journey into souring beers.  For this part, I really wanted to focus on Brettanomyces and the impact it can have on beer.  While Brett is not the main souring organism in sour beers, I have heard far too many different opinions, so I decided the only way to really grasp what this yeast does is to try it myself.  I decided to make 5 one gallon batches (X, Y, 1, 2, 3). Of these 5 batches; Y was the control with only Saccharomyces, X was Brett B added after Saccharomyces fermentation was complete, 1 was only Brett L, 2 was only Brett B, and 3 was both Saccharomyces and Brett B pitched together at the beginning of fermentation.  All Brett was from Wyeast.

tastings:

Y (control): a mild flavor with light chocolate, roast, and fruit flavor. some bread character with a slit astringency. big bodied

X and Y

 

X (Brett B added after Fermentation): a light cherry citrus nose with hints of strawberry, some cardboard in the taste but the flavor stands out more. chocolate in the front and a solid head. mild astringency

1 (Brett L only) Smells like sour strawberry and Worcester sauce.  The taste was reminiscent of ketchup and chocolate. no head retention

2 (Brett B only) An acetic hint in the nose with the same citrus cherry character.  Tasted very chocolate and was mild and balanced. best beer!

1 and 2, 3 was so gross that there is no pic, just bad memories

3 (Brett B and Sacc pitched together) smelled and tasted like vinegar. sharp acetic. ack. vinegar!

These beers were vastly different, more than I would have thought.  I can still run through this experiment two more times, can’t wait to see what changes.

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