Peach Porch Lounger

Boo.

 

For consistency.

 

Had a bottle of this on Saturday. I loved it.

 

La Folie has already aged for many months in their foeders. They construct a blend that they want to bottle and pasteurize it to lock in that profile. They would rather produce a beer which will be relatively stable in the bottle and continue to represent what they want to the beer to taste like, than risk it changing, possible for the worse. For more details, look for interviews with Lauren Salazar.

 

this beer is made with Brettanomyces. it's not crazy to think that in two months the flavor profile will have changed due to yeast activity. significantly? probably not. noticeably? i'd put money on it.

 

He might have something there. Brett isn't really a quick worker compared to many other bugs.

 

Yep. Eric Salazar was in Boise last week.... One of the questions he was asked about was the pasteurization of La Folie. This is the main reason he gave. Also, ease of bottling, he said that bottling in the 22's decreased the bottling time by more than 90%.

 

Agreed, but I'd also suggest that it depends on the amount of fermentables the Brett strain is provided. If NB added Brett after the primary fermentation had gone to near-completion (e.g., at bottling), then the Brett would probably take longer to 'show up'. However, if the Brett had been given a few gravity points to work with, it could be quicker to affect the flavor profile. Not to mention that there is high variability within the Brettanomyces genus as well...

 

They pasteurize everything including Brett Beer and this Peach porch (which IMO makes making a brett beer pointless). Its not gonna develop in the bottle, and holding onto it for two months will do nothing but maybe mellow out the peaches more.

 

Have read in interviews that only their true sours are pasteurized. Anything that is bottle conditioned with brett like Biere de Mars and PPL have live brett and has the potential to develop. Brett beer was not pasteurized, but was filtered (which was possibly an accident?), so no chance for development. These Lips of Faith beers really get the discussion going!

 

I heard the Pasteurization of Brett Beer was an accident and that PPL wasn't pasteurized at all. Should mean that the only ones pasteurized are the sours blended from their foeders to "lock in" the blend. I may be misinformed though...

 

NB does not allow Brett into their bottling cellar, so I assume that this means everything is pasteurized. However, some of their beers use Brett in the bottle conditioning (i.e. Biere de Mars). I'm not sure if Brett was used in bottled conditioning PPL.

 

Confirmed from NB website as well as distributors that this is bottle conditioned, no pasturization. This should evolve nicely.