About a year ago I made a Berliner Weiss with Wyeast lacto and Briess DME, and followed the souring with some ale yeast or other. This year, I made a soured a bunch of DME wort with the same lacto, and added WL Brett c to half and WY Brett l to half. The Berliner and the Brett c beers remind me of Cap'n Crunch cereal. Not so much, the Brett l. What do you make of that?
THP. I've had it in a couple of berliners of mine. It never bothers me, really. Mine is more cheerio than Cap'n Crunch and to me just adds another layer of graininess. Milk the Funk has a great write up on it: http://www.milkthefunk.com/wiki/Tetrahydropyridine
I just got my scoresheets back on an apricot berliner weisse with Brett C, and I definitely see what you mean by the cap'n crunch flavors. A national judge picked up on 'tropical fruit, and grainy bread crust' for mine. My overall score suffered a bit though because 'mosaic hops and apricot aren't really part of the classic version of a berliner weisse'. Should've entered it as an experimental beer I'm with sethsticles though in that it adds an extra dimension to the graininess. FWIW I fermented a saison with Brett C and a bunch of brett brux, and got noticeable cereal flavors in that as well. I don't like to use the term 'mousy'
I agree about mousy. I'm not sure I really know what that term means with respect to beer* but sometimes the intensity (concentration) of a compound influences how it is perceived (e.g., a little acetic acid goes a long way!). I definitely got the Capn in my hydrometer samples today. But the beer was also only down to 1.009. There is still residual sweetness which might impact perception. My 2015 bw had something similar but it faded in the bottle over the year( last bottle gone, last month). *some of the scientists I work with trap mice populations to explore population genetics and disease ecology. Those traps get cleaned in our lab facility and can stink like crazy. Especially if they captured shrews. I don't wish to ever encounter "mousy" in a beer.
I've had beer with my cereal before. I've never thought to pour beer into my cereal. A Berliner will be the first brew I make at my new house. Thanks.
No? Chocolate milk stout + Cocoa Puffs? Hefeweizen + Wheaties? You know it's the Breakfast of Champions, right? NE IPA was practically inspired by the milk leftovers from a bowl of Fruity Pebbles.
