{"id":509,"date":"2016-09-24T20:51:00","date_gmt":"2016-09-24T20:51:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2016\/09\/24\/one-brew-day-several-sourish-beers\/"},"modified":"2017-09-15T17:40:01","modified_gmt":"2017-09-15T17:40:01","slug":"one-brew-day-several-sourish-beers","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2016\/09\/24\/one-brew-day-several-sourish-beers\/","title":{"rendered":"One brew day – several sour(ish) beers"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Random “helper” captured while preparing the fruit for this beer<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This is a big post, providing information on three very different beers, all brewed from a single wort a little over a month ago. This has been (and continues to be) a pretty exciting series of beers – from a single wort I made a dry hopped berliner weiss, an experimental beer with the yeast\u00a0Lachancea thermotolerans<\/i>, and a fruited\/bretted beer using wild grapes and the flora of those grapes!<\/p>\n

At the heart of these three very different beers is an incredibly simple wort – a 44L (11.6 US gallon) batch of a no-boil Beliner Weisse, based loosely on the Milk the Funk Berliner Weisse<\/a> recipe. Rather than post my recipe, I’d direct you to the previous link. The only modifications I made were in my procedures:<\/p>\n

    \n
  1. I mashed at 62.8C for 75 minutes, to get a drier final beer than the MTF standard recipe.<\/li>\n
  2. The wort was not boiled; instead I heated it to ~90C, and let it sit at this temperature for 10 minutes prior to cooling to 45C for pitching of the Lactobacillus<\/i>.<\/li>\n
  3. No hops were used in the mash or boil.<\/li>\n<\/ol>\n
    Once the wort was prepared 4L was pulled off for the experimental Lachancea thermotolerans<\/i>\u00a0beer, the remaining 40L kettle-soured with a fantastic wild lactobacillus available only to my home brewing club, and once soured, split into two batches – one dry-hopped upon completion and the other bretted and fruited with wild grapes.<\/div>\n
    <\/div>\n
    The details of each of these beers, and tasting notes for two of them, can be found below the fold. Its a bit of a read, so you may want to pull yourself a pint before you proceed.
    \n    <\/a><\/div>\n
    \n

    Lachancea thermotolerans<\/i><\/h3>\n
    \n\n\n\n\n
    <\/a><\/td>\n<\/tr>\n
    L. thermotolerans<\/i> beer<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    This was supposed to be a side-by-side of two different Lachancea<\/i>\u00a0species – L.\u00a0thermotolerans <\/i>and L. fermentii<\/i>. Unfortunately, while the “thermotolerans” is reflective of that species better high-temperature survival, it is a relative term, meaning that the L. thermotolerans<\/i>\u00a0barely survived the 28C incubator I use to grow my yeast, while the L. fermenti<\/i>\u00a0died screeming. So this experiment got paired down to a single species of Lachancea<\/i>.<\/p>\n

    My interest in these yeasts is motivated by a fairly unusual characteristic of them – namely, that they produce lactic acid. In theory, these yeasts could be used to prepare a Berliner Weisse or Gose style beer without the use bacteria for souring. This could be a great time-saver, and remove the concerns raised when introducing souring organisms into a brewery.<\/p>\n

    The 4L of wort used for this beer was transferred into a 4L glass fermenter and a small (250 ml) starter of L. thermotolerans<\/i>\u00a0pitched. Within a few days fermentation was complete, but I let it sit an additional 2 weeks to give the yeast a chance to clean up any off-flavours. The beer was then transferred to 500 mL plastic bottles and force-carbonated with a carb-cap.<\/p>\n

    Sadly, this yeast did not make a nice beer. The beer itself looks nice, much clearer than expected given the wheat content of the beer and lack of hot-break. But as pretty as it is, the flavour simply does not work. This yeast has a very strong ester character, similar to apple cider (not the green-apple taste of acetaldehyde, but rather the taste of unfermented apple cider). This is “complemented” by a sweetness (from the esters I assume, given the FG was 1.002) along with a bit of an “unclean” flavour that is hard to describe. The level of acidity is very modest – a mild “tang” along with a bit of a lactic taste. In my opinion the lactic character clashes poorly with the apple character…my wife, who hates beer, disagrees and actually likes this beer quite a bit. I’m aging some of this beer for an additional few months to see if it improves; I’ll post on this sometime in October.<\/p>\n

    \n

    Dry-Hopped Berliner Weisse<\/h3>\n

    After pasturization and pulling the 4L of wort for the Lachancea thermotolerans<\/i>\u00a0beer, I cooled the remaining 40L of wort to 45C, at which point I pitched an ~1L starter of my brewing guilds custom lacto strain, named “Lacto godzillicus<\/i>” after its ability to sour almost anything at almost any temperature. I insulated my kettle with a bit of water-heater insulation (see my old post for how I set this up<\/a>) and let the temperature free-fall to ambient (about 25C in my garage) over a period of 2 days. At this point the wort was fully soured, and I transferred it, unpasturized and without additional boiling, into two 23L carboys.<\/p>\n\n\n\n\n
    <\/a><\/td>\n<\/tr>\n
    40L of soured wort, 12 hours after pitching yeast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Each carboy was pitched with 1 packet of rehydrated US-05, which as it turns out, was a poor choice of yeast (unlike my preferred Wyeast 1007, US-05 is quite slow in soured wort and took 2 weeks to ferment to completion). Rather than affixing a blow-off tube, I simply put a foil cap on top of each carboy, which was replaced after the main fermentation completed (~6 days) with airlocks. 14 days after pitching the yeast I dry-hopped one of the carboys with 60g (~2.4oz) of Galaxy and 30g (~1.2oz) of Citra. Three days later I transfered the beer to a carboy and force-carbonated to 2.4 volumes.<\/p>\n

    Unlike the first beer created from this wort, this one did not disappoint. In fact, it may be one of the best beers of 2016! Here’s the breakdown:<\/p>\n

    <\/a><\/div>\n

    Appearance:<\/b>\u00a0Pours straw-yellow, with a faint wheat haze. The head on the beer is thick and pillowy. Sour beers often have a reputation for poor head retention – I don’t know if its because of the no-boil approach, or the particular lactobacillus used – but the head on this beer lasts and lasts and lasts, leaving Belgian lace on the glass right to the last sip.<\/p>\n

    Aroma:<\/b>\u00a0A refreshing papaya and citrus note dominates the aroma of the beer. A subtle lactic character is also present in the background.<\/p>\n

    Flavour:<\/b>\u00a0WOW. Up front is the acidity provided by the lactobacillus – its not an intense, enamel-stripping acidity, but rather is a more modest acidity. This sourness perfectly balances the tropical fruit flavours provided by the hops, which provide not only a fruit flavour, but also a subtle sweetness. The combination of the two provides a character almost that of fruit juice – though-be-it, a quite acidic fruit juice. The malt provides a soft bready character to the beer – but while present, this character is subtle and comes out more in the aftertaste than in the sip of beer itself. The aftertaste is a mix of fruit-sweetness and bready maltiness, which fades into a nice fruit note.<\/p>\n

    Mouthfeel:<\/b>\u00a0The beer is dry and provides an acidic tingle on the tongue. Very, very refreshing.<\/p>\n

    Overall:<\/b>\u00a0Hot damn, this is a good beer. Well balanced, refreshing, easily drinkable and yet also a beer which you can slowly savour. A great beer to enjoy in the dog days of summer. One of the better beers of this year, and quite possibly the best Berliner I’ve brewed to date.<\/p>\n<\/div>\n

    \n

    Fruited Berliner<\/h3>\n
    This final beer originated as more an accident than anything else. The second carboy of Berliner I described above was transferred to a secondary carboy the same day I kegged the hopped Berliner Weisse, and had been sitting in my basement, giving off a distinct desultory vibe, ever since. I knew I wanted to add some Brettanomyces character to it, and I knew I wanted to add fruit, but couldn’t think of a combination that excited me. I had an epiphany on my cycling ride home from work one day – along my route is a rail right-of-way, and all along it wild grapes grow throughout the trees which are fruit-laden in late August and early September. Usually these things are an irritation – the grape vines have a tendency to snag unwary riders, and the birds turn the pathway into a purple-shit coated slipway. But the stars aligned, the muses sang (or some such thing happened), and I realized they may be a perfect (and free) addition to my beer. That night SWIMBO, the offspring and I headed out to the pathway, buckets in hand, and picked over 8kg (~18lbs) of grapes. The next day we destemmed the grapes, washed them in cold water, spread them out on cookie sheets and froze them in the deep-freeze.<\/div>\n\n\n\n\n
    <\/a><\/td>\n<\/tr>\n
    Left: ~10 minutes after adding grapes, right: 3 weeks after adding grapes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    <\/div>\n
    Once frozen I measured out 2.5kg (5.5lbs) of the grapes and dumped them into the carboy, along with a 300 ml starter of Brettanomyces clausenii<\/i>. I chose this strain of brett as I expect the grapes to have a strong tannic character, and thus wanted a fruit-forward strain, rather then phenol-forward strain, to better complement the tannins of the grapes. Almost immediately after adding the grapes the beer turned a dark blue colour, which over the next few weeks deepened to a dark purple. This beer continues to ferment and age, with a planned kegging date of mid-November. So for now I can leave you with only a picture of the beer, and a promise to blog about it further once it is done.<\/div>\n","protected":false},"excerpt":{"rendered":"

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