Session Beer Ideas

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quirkzoo
quirkzoo's picture
Session Beer Ideas

Just listened to the latest podcast and thought it would be cool to devote a thread to sharing session beer ideas.

The idea I had while listening was a Brittish Mild with Brettanomyces (seems appropriate given the origin of the name "Brittian-omyces"). I love a really good Brittish mild that brings a strong malt character accented by hops and yeast esters. In my head I would add the element of funk and perhaps additional fruity esters through the addition of Brettanomyces. I don't think any sourness would be good here so I would be looking to avoid bacteria. The other thing I would want to avoid would be the Brett drying out the beer too much and being left with a thin finished product, it seems like more protein would be the way to go with this. I am also thinking that a 100% Brett fermentation would probably be the way to go to complete fermentation quicker and eliminate the need for a secondary fermentation.

I would love to hear any critiques or things I am not considering along with your own session beer ideas.

drew
drew's picture
Sounds good to me. The thing

Sounds good to me. The thing about leaving body, I would think you'd want t keep some long chain proteins in there. I naturally run to an adjunct like oats for that purpose, but that's my recipe tic!

MadFermentationist
I think a 100% Brett beer

I think a 100% Brett beer based on a mild could be delicious, but it likely won’t resemble a mild in any flavor-sense. You’re better bet would be to look at the history of English pubs blending fresh and “vatted” beer at service. I’d probably make a ~5% big mild and age it on Brett to get nice and funky. Then put it on tap next to a clean/fresh mild and blend at various proportions to figure out what gets the right balance of funky-fruity-malty-hoppy-yeasty for your palate.

There aren’t any great ways to overcome the body issue if you ferment the beer entirely with Brett. As you suggested, adding higher protein adjuncts (oats and rye) can give a boost. Increasing the chloride in the water profile is a good idea as well. There are also some less-attenuative strains of Brett than others.

I brew a version of Courage Russian Imperial Stout that I pitch Brett into and then “stabilize” with fining and bisulfite before it dries out completely. You could do something similar to the Brett’d portion and then blend and bottle if you wanted to go that route.

quirkzoo
quirkzoo's picture
I love the blending idea.

I love the blending idea.

I was actually looking at your 100% Brett C pale ale for some information on a small 100% Brett C beer. I was not aware of increasing the chloride level, I will have to look into that more.

In general I don't like to go the sulfite/sorbate route but it is a good idea to keep in the back of my pocket should the other processes not produce the results I am looking for.

My T-Rex's name is Broccolisaurus

jengum
jengum's picture
I just made a Belgian pale

I just kegged a Belgian pale that'll land around 4.8%. This seems to be a great basis for a 4% beer. There could still be plenty of character from the yeast. Could add a touch of oats for mouth feel, maybe boost the malt character with a slightly higher mash temp.

Portland, OR, USA

Making stuff - adult bevs, charcuterie, music

Mostly brewing Belgian Triple/pale inspired