Its been a while since I brewed my Droit du seigneur Blonde. In fact, its been in the keg for over a month and the keg is nearly empty. While it may appear that I’ve been tardy in my tasting notes, this is not the case. Instead, I’ve been waiting for it to improve.
Yep, this batch is a rare miss. And a miss for two now-obvious reasons. But lets step back for a second and talk about what this beer is supposed to be. US-style Blondes are the homebrewers response to the “light lager” brews that are all too common (Bud, Molson, Coors, etc). Light in body, minimal maltiness and a mild hoppiness, these beers are nice for a hot summers eve, and are an entry point regular brewers into the world of home brewing. In many ways I achieved this end – the beer is light, clear, refreshing & has a soft but enjoyable hop character.
My problems stems from the light flavour of this beer – sadly, due to a renovation I’m performing in my basement, the usual 18C temperature my basement reliably stays at increased to over 23C. At these temperatures the yeast produced more esters than is appropriate to this style. The esters add a fruity note that is not unpleasant; but unfortunately it is accompanied by a stale/rubbery phenolic note – likely due to topping-up the fermenter with raw tap water. The chlorine in the water would make chloroamines, which have a rubbery flavour to them.
Lesson learned – pay more attention to volumes while brewing & control your fermentation temperatuers; doing so can save you a lot of headaches!