Last night, I had a Brother Thelonious, which is a heavy ale. I assume it has brett in it, because it has the same funky smell and taste you get from certain strong Belgian beers. I wonder if anyone here could confirm this. I've had all sorts of beers, and I have had beers I assumed were fermented with brett, but I have never really gone out of my way to explore the world of brettanomyces and determine exactly what it was like. It didn't occur to me to try. I just figure any really strong ale that has that flavor is made with brett.
I also tried a beer called St. Bernardus Christmas Ale. It has the same taste and arome. Sort of like smelling someone else's bad breath.
I never thought I would have any interest in brett, but it is said to be an acquired taste, so there must be something to it. There are a lot of things we have to teach ourselves to like. Some cheeses are terrifying the first time you try or even smell them.
What are the best ways to counterbalance brett in a beer? Seems like a lot of sweetness and acidity would be helpful.
I don't know if it's smart to brew with this stuff, given that it can be hard to get out of equipment.
I also tried a beer called St. Bernardus Christmas Ale. It has the same taste and arome. Sort of like smelling someone else's bad breath.
I never thought I would have any interest in brett, but it is said to be an acquired taste, so there must be something to it. There are a lot of things we have to teach ourselves to like. Some cheeses are terrifying the first time you try or even smell them.
What are the best ways to counterbalance brett in a beer? Seems like a lot of sweetness and acidity would be helpful.
I don't know if it's smart to brew with this stuff, given that it can be hard to get out of equipment.