Thursday, December 20, 2007

BBB Brett Swap Article

A very nice article by Steve Gale about a 100% Brett beer swap I participated in. It was great to have so many homebrewers experienced with Brettanomyces in addition to Tomme Arthur (Pizza Port/Lost Abbey) taste one of my beers. The range of Brett beers was really phenomenal, in fact the swap included twice as many all Brett beers as there have ever been brewed commercially. I can't describe how much my eyes were opened to the flavors that Brett can produce.

Here is the section on the beer I contributed my:

Brewer: Michael Tonsmeire, Washington D.C.
Beer: Cherry Bretta
Strain: Claussenii
Starting Gravity: 1.060
Finishing Gravity: 1.010

Mike is fairly new to brewing, having started 2.5 years ago after taking a Beer Brewing and
Appreciation class during college. Despite this, in the last year he has produced 8 batches with
brett. This one had an interesting twist, beginning life as a Mo' Betta Bretta clone. But Mike added1 lb or dried cherries that had been rehydrated in Pinot Noir to the secondary. We tasted this brew having been in the bottle only 3 months – quite an infant for a brett beer!

SteveG: Cool aroma - autumn spices. Smells like potpourri.
Mike T: It is a Mo Betta Brett clone (Brett C) with dried sour cherries and pinot noir wine.
Cisco: Big cinnamon, with cherries in the background.
Mike T: I gave this one 60 seconds of O2 and servomyces.
Sean Paxton: Very nice, cinnamon, cherry, hint of oak.
AlB: The pinot was w/ the cherries yes, no oak right?
Mike T: The cherries were rehydrated at 160 in pinot noir, drained and then pureed with about a cup of "fresh" pinot.
Cisco: How was the cinnamon added?
Mike T: No cinnamon, just the yeast I guess.
SteveG: Mike - how much of this autumn potpourri thing do you attribute to the cherries?
Mike T: Not much of it, although this was my first time using dried cherries. I think it is an interaction of the cherries and the yeast, I think the fruit/wine is covering up some of the yeast flavors making what remains taste spicy.
Sean Paxton: Almost a clove/allspice finish.
SteveG: Sean, this is like a glass of apple pie!

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