Difference between revisions of "100% Brettanomyces Fermentation"
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When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that most yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information on Brett starters. | When relying on a [[Brettanomyces]] culture for primary fermentation, a starter will often be necessary due to the fact that most yeast labs provide a small cell count for their [[Brettanomyces]] cultures. See the [[Brettanomyces#Starter_Information|Brettanomyces Starter Information]] section for more information on Brett starters. | ||
===Wort Production=== | ===Wort Production=== | ||
| − | American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats, unmalted barley, rye, wheat, or carapils may assist with the lack of glycerol that is typical for Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1177290552299157/?comment_id=1177304778964401&reply_comment_id=1177435872284625&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Tom Belgrano on MTF. 11/12/2015.]</ref>, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe. Aeration of the wort before fermentation starts should be done. This will greatly increase cell growth (see the [[Brettanomyces Propagation Experiment]]). As far as we know, acetic acid is a product of | + | American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats, unmalted barley, rye, wheat, or carapils may assist with the lack of glycerol that is typical for Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1177290552299157/?comment_id=1177304778964401&reply_comment_id=1177435872284625&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Tom Belgrano on MTF. 11/12/2015.]</ref>, but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe. Aeration of the wort before fermentation starts should be done. This will greatly increase cell growth (see the [[Brettanomyces Propagation Experiment]]). As far as we know, acetic acid is a product of ethanol production by ''Brettanomyces'' and not the prior lag phase, so as long as ethanol is not already being produced then acetic acid production is not a concern <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1204641279564084/?comment_id=1204674032894142&reply_comment_id=1204765566218322&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF about oxygenating wort that will receive 100% Brett. 12/30/2015].</ref>. Examples of commercial 100% ''Brettanomyces'' beers that receive the same amount of initial aeration that would be typical of ales of their respective gravities are "Sanctification" from Russian River and "Mo’ Betta Bretta" from Lost Abbey <ref>[https://byo.com/hops/item/262-brettanomyces BYO Magazine. Brettanomyces. Steve Piatz. October 2005.]</ref>. |
==About ''Trois''== | ==About ''Trois''== | ||
Revision as of 22:05, 30 December 2015
100% Brett fermentations typically create a fruit forward beer that is less funky than if the Brettanomyces is pitched into a beer that has first been fermented with Saccharomyces (see Funky Mixed Fermentations).
Contents
General Information
The method of fermenting wort with only Brettanomyces was pioneered by Tomme Arthur from Pizza Port/Lost Abbey, and Peter Bouckaert from New Belgium in 2004 with their 100% Brettanomyces fermentented Mo' Bretta, and Vinnie Cilurzo of Russian River with Sanctification later that same year [1]. This method was further popularized by Chad Yakobson's Brettanomyces Dissertation on the Brettanomyces Project blog, and by his brewery, Crooked Stave Artisan Beer Project. While primary fermentation with Brettanomyces is a complex subject due to the wide range of characteristics of different species and strains of Brettanomyces, in general beer that is fermented with Brett in primary usually produces a surprisingly clean, lightly fruity beer (see Chapter 8 in American Sour Beers by Michael Tonsmeire for a full description of 100% Brettanomyces fermented beers). For this reason, wort that is characteristic of American IPA has been found to create wonderful beers when primarily fermented with Brett.
Typical characteristics of Brett primary fermentations (these are generalizations, and may not be true for every strain):
- Lack of the typical "horsey", "funky", "barnyardy" flavors due to the lack of Saccharomyces esters/phenols (see the Brettanomyces Metabolism page for more information). However, this is a generalization and some brewers have reported getting some "funkier" flavors out of some strains.
- Light fruit characteristics.
- A longer lasting hop aroma and flavor due to Brett's ability to constantly metabolize micro-oxygenation.
- A lack of glycerol, which is a compound that Saccharomyces produces which gives beer it's slick mouthfeel. Malts such as oats or flaked wheat are often used to make up for the lack of glycerol.
- Slightly longer primary fermentation in general (3-6 weeks), although some people have reported faster fermentations between 1-3 weeks for some strains and conditions (lower starting gravity beers, for example) [2].
- Perceived bitterness may be quite a bit lower than the same wort fermented with a clean ale yeast.
Brewing Techniques
Starter Information
When relying on a Brettanomyces culture for primary fermentation, a starter will often be necessary due to the fact that most yeast labs provide a small cell count for their Brettanomyces cultures. See the Brettanomyces Starter Information section for more information on Brett starters.
Wort Production
American IPA or American Pale Ale recipes are a tried and true general approach to making wort that is favorable to 100% Brett fermentations. Fruitier hops such as citra, amarillo, galaxy, etc. tend to compliment the light fruity characteristics of a Brett primary fermentation. The addition of body-increasing malts such as oats, unmalted barley, rye, wheat, or carapils may assist with the lack of glycerol that is typical for Brett [3], but isn't always necessary. Otherwise, wort production can remain the same as it is for an American IPA/Pale Ale recipe. Aeration of the wort before fermentation starts should be done. This will greatly increase cell growth (see the Brettanomyces Propagation Experiment). As far as we know, acetic acid is a product of ethanol production by Brettanomyces and not the prior lag phase, so as long as ethanol is not already being produced then acetic acid production is not a concern [4]. Examples of commercial 100% Brettanomyces beers that receive the same amount of initial aeration that would be typical of ales of their respective gravities are "Sanctification" from Russian River and "Mo’ Betta Bretta" from Lost Abbey [5].
About Trois
Up until April 9, 2015, WLP644 Brettanomyces bruxellensis Trois was thought to be a Brettanomyces species. Following the analysis of the genetics of Trois by Lance Shaner and several other members of MTF, White Labs released a statement saying that DNA analysis showed that Trois was actually a "wild" Saccharomcyes species [6][7]. Beer fermentations with the this strain (now labeled as "WLP644 - Saccharomyces brux-like Trois") are no longer considered to be 100% Brettanomyces fermentations.
See Also
Additional Articles on MTF Wiki
External Resources
- Funk In the House, by Andrew J. Kazanovicz on Homebrewtalk. Sensory analysis of 100% Brett fermentations of many of the commercially available strains.
- What is Brett IPA Supposed to Taste Like. Bear Flavored Blog. Derek Dellinger. - A great general description of what 100% Brett IPA tastes like.
References
- ↑ American Sour Beers. Michael Tonsmeire. July 2014. Pg 189.
- ↑ Conversation on MTF regarding how long 100% Brett ferments can take. 10/04/2015.
- ↑ Conversation with Tom Belgrano on MTF. 11/12/2015.
- ↑ Conversation with Richard Preiss on MTF about oxygenating wort that will receive 100% Brett. 12/30/2015.
- ↑ BYO Magazine. Brettanomyces. Steve Piatz. October 2005.
- ↑ Archive of MTF discussions regarding Trois genetic analysis results.
- ↑ White Labs Blog article. April 9, 2015.