"100% Brett. Sours"

well that pretty much grossed me out, interesting though.

 

If you get pissed over something like this, you should look into a new hobby, or job line.

No trying to discount whatever you feel so passionate about, I get what you are saying, I even understand the reasoning behind it. So yeah, I know better, but as a chemist, as a person passionate about beer, and someone who, *gasp* even brews beer, sours and all.. I just can't get behind being so bent up over what comes down to whatever the brewer wants to call it. I find it no different than someone calling a style of beer something else, when I feel it's different. I don't think it's my job to change, or educate the masses on what certain bacteria and yeast does, or doesn't do. Most people want it to taste good and be appealing and how it got there, most don't care. Much like your example of sausage... People love it, don't care how much meat needs to get turned into ground goo, to enjoy it.

If you arguement is now science is not appreciated in the US, then I'd suggest you take your arguement elsewhere, cause this isn't the place for it.

I said my peace, we aren't on the same page, and thats cool. I don't care enough to argue it, so forgive me for not wanting to continue. Based on the replies here, I may be of the few that understands it, so I can see your frustration with it falling on deaf ears.

 

NERD ALERT!!! I am going to have another beer! I think I know a good deal about brewing and then I come across a thread like this and remember why I will never be a brewmaster!

Cheers!

 

So given all this discussion, I Have to ask: had the Wild Wild Bret Batch 100. WWB series says 100% Brett fermented, but the brew was sour unlike any Brett beer I've had, where I get mostly just funkyness and some tart notes here and there.

Anyone know if CS purposefully has souring bacteria in the WWB series? (Beer was really good either way).

Thanks beer nerds!

(Or maybe those are the beers everyone here is talking about with the 100% Brett label?)

 

Your perspective bugs (pun...) me a bit too, actually. I think you acknowledge that labelling a beer as '100% Brett-fermented' when it's been soured in the mash is eliding over a fermentation process that affects the final composition. But then you say it's fine, no need to be precise with the labelling because 'who cares? let the brewer do what he wants'. Why bother labelling at all, then? Why don't we just call everything 'beer' and don't bother the 'masses' with any distinctions or signals to what it tastes of?

Yes, this is no big deal, but I think CLevar has a valid point: it's misleading to say something is 100% Brett-fermented if it has been soured too.

 

the OP did a science!

 

Chad @ CS is quite honestly, one of THE best brewers in the country with Brett. He's got some amazingly good cultures and knows what he's doing. I'm sure he has some souring bacteria in his beers, but it goes back to what I'm trying to say people do. Right or wrong, or pisses people off, he fermented it with brett and then had the bacteria melange go to work on the left overs.

He's WELL respected as far as brett/farmhouse/sours goes, so he's not some brewer who doesn't know, or care.

I think the issue is FERMENTED, and what someone considers the bulk of fermentation. Sour mashing, depending on the lacto doesn't ferment anything, and if it did, it's washed away during a boil if they killed it, and then fermented with a pure brett strain.

There's a local that sour mashes a saison, then ferments it with a clean saison strain.. It's called "Tart Plum Saison" on the can. Should tell tell me that it's not really a french saison strain since they soured it in the mash tun? No. There's no need for it.

They fermented it with french 3711 saison strain. No need to label it as a sour mashed beer. Never seen it mentioned.

Westbrook sour mashes their Gose. Then uses a german strain to ferment it.. Should they spell out that it's a lacto beer, when the lacto didn't ferment the beer, nor is it present in the finished product?

So let it bug you- but I rarely find someone claiming all over the place of a 100 % fermented anything. If the issue is them putting 100% when it's not, then like I said before.. label issue, or a brewery not caring enough to be specific.


It's really not that big of an issue, perhaps to me. Maybe you can change that, and request all breweries break down their blends based on values of the proportions of yeast/bacteria and what did what.

 

Hell if I didn't question why a science project involved studying beer fermentations. In fact, I was jealous: why didn't I know enough to consider the difference between soured beer vs Keystone Light? And if I did, would I have even been allowed to study it as part of a science fair program?

Then I realized this was not a high school project.

 

Never tried to imply anything other than it's a good beer. Though I'm not sure your sentences are in English here. Is he respected or did he piss people off? Chill pill time BrewBro. Was curious about the makeup of the beer because I liked it and like to learn.

As I noted, very good beer.

 

Sure, if you think 'fermented' should mean 'where did the alcohol that I'm drinking' come from, that makes sense. But I think it's more reasonable to consider 'fermented' as used on a label to mean 'fermentation occurred and left something with flavour', given that it's not only the primary that makes a difference in the final product.

 

If someone released a beer with the label reading "100% USA Malt" but it actually contained malt from UK, Germany, and USA (albiet the majority), would you think the same?

 

Uhhh, all yeast, brett or sacch will leave flavor...? Not sure what you are trying to say. Thats the reason people use them, and we have different strains to use, and can manipulate the strains via temp and pitching rates.

 

I'm saying that fermentation occurs when you sour the mash, and since that fermentation is not done by Brett, it is not '100%-Brett fermented'. I think you are saying don't count the souring fermentation because it's not the primary. But that doesn't seem like a good way to account.

edit: haha, we're like parrots.