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Brett in Berlinner?

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tomsawyer:
I had a Berlinner weisse that was just not getting very tart so I added some dregs from a really tart lambic I had on the shelf.  After several months I am now getting a nice tartness but also some Brett character.  Is this out of style for this beer?

I also intend to make some woodruff syraup from the Zymurgy recipe.

tschmidlin:
No, brett is not out of style for Berliner Weisse.

jeffy:
At an NHC presentation last year, they said that brett provided a "more authentic German" flavor to Berliner Weisse.

mabrungard:
+1 to Jeff's comment.  Mostly lactic, but a note of brett is an enhancement to flavor.

Jimmy K:

--- Quote ---A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional).

--- End quote ---

My favorites have used organisms cultured from wheat malt - who knows what is there, but the flavor is more than one-dimensional sourness.

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