Hey there!
Just for fun...
My question created some debate on a facebook group.. I was curious to see your american point of view on this.
Definitions for the types of beer can vary.. but most of the time, the definition of an Ale implies the use of Saccharomyces Cerevisea (brewer's yeasts). And the Lager definitions implies a lager strain (I won't enter the biological details, but anyway..). Lambics are.. lambics.. spontanious, various yeasts and bacterias in a mixed fermentation. Weizen implies Torulaspora.
So what is a 100% brett beer?
Ale: Nope, even if fermented at ale temps, it's not a use of brewer's yeast.
Lager: Nope
Weizen: Nope
Lambic: Nope, no bacteria, no mixed fermentation, etc...
Some call them Wild Beer.
Please let me tell you... There's nothing wild here. Brettanomyces are not more or less wild than Saccharomyces, since they are both yeasts present in nature. If you do a 100% brett beer with a nice culture, isolated by White Labs, propagated, controlled, monitored, etc... No wildness at all there.
Moreover... ''wild'' can mean sour and funky to some... even then, a 100% brett is not sour, not funky. Just darn fruity and clean.
So let's debate
Just for fun...
My question created some debate on a facebook group.. I was curious to see your american point of view on this.
Definitions for the types of beer can vary.. but most of the time, the definition of an Ale implies the use of Saccharomyces Cerevisea (brewer's yeasts). And the Lager definitions implies a lager strain (I won't enter the biological details, but anyway..). Lambics are.. lambics.. spontanious, various yeasts and bacterias in a mixed fermentation. Weizen implies Torulaspora.
So what is a 100% brett beer?
Ale: Nope, even if fermented at ale temps, it's not a use of brewer's yeast.
Lager: Nope
Weizen: Nope
Lambic: Nope, no bacteria, no mixed fermentation, etc...
Some call them Wild Beer.
Please let me tell you... There's nothing wild here. Brettanomyces are not more or less wild than Saccharomyces, since they are both yeasts present in nature. If you do a 100% brett beer with a nice culture, isolated by White Labs, propagated, controlled, monitored, etc... No wildness at all there.
Moreover... ''wild'' can mean sour and funky to some... even then, a 100% brett is not sour, not funky. Just darn fruity and clean.
So let's debate