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Discussion in 'Beer News & Releases' started by Todd, Jul 12, 2018 at 2:54 PM.
Interesting.. looks like they coferment with lager yeast and Brett. Amazed the Brett does anything at those temps.
Wilderness made a Pilsner last year or the year before that was bottle conditioned with Brett that I thought was really cool.
I’ve defintley comboed a small amount of a Brett beer with a Pilsner I had on tap. Tastes awesome.
Hope they bottle that at some point. I'd love to try!
Boulevard did an imperial pils with brett earlier this year. Had it on tap, so didn't get a chance to review it. Thought it was pretty solid, not much funk on the palate, nose was interesting and was a tad bit dryer. I don't think it ever saw a bottle.
I'll be all over this if they ever bottle it...
Maybe it's good, but sounds an awful combination
*Cedric the Entertainer voice*
Oh hell nah......
Phenolic pilsner? No thanks.
Much as I like Allagash beers, this one sounds like a trainwreck. I can't imagine the Pilsner character will survive alongside the Brett. JMO.
I made a kõlsch last summer that, due to my sloppy technique, introduced me to the wild brett that evidently lives in my area. Surprised the heck out of me after primary fermentation: i almost pitched the whole batch. But the bullet, added a little honey, and bottle fermented for two weeks. Boy am I glad I did. Terrific, bright, flavorful, and refreshing. Best summer beer I ever made. I'll try to reproduce it next year with a culture Brett.
Usually I'm an Allagash fanboy, but this is an exception. Reason? Although it might be a delicious beer, this is not a pilsner. It's a brett beer. You can't have both in one beer.
Skip the kolsch bit and just do a 100% brett beer. Much easier that way.
I don't think it'll be a train wreck; and it's very probably a tasty beer. But I'm also sceptical that it'll be enough of a Pilsner to warrant the description.
Fwiw, if it's the same culture that's in Little Brett, it's going to be more floral/fruity than funky, and pretty delicate to boot.
So, they would have been better off calling it a Kölsch?
Their house brett culture, a B. bruxellensis strain affectionately called Brett Michaels, is a big ester former, but if you give it enough time, those esters will fade and reveal some significant phenols.
Hah! Good one!
It certainly sounds a bit odd, but since it's Allagash, I'm sure it'll come out great.
From the linked article:
“We dual ferment Pilsner with Brettanomyces with our house Brettanomyces yeast strain, as well as a Bohemian lager strain.”
“Normally, we ferment our beers at around 65-70 degrees. For this beer, we ferment between 50-55, and then “lager” it after that.”
I have brewed with Brett a few times – always a co-pitch with a Belgian ale yeast strain and fermented warm (> 70 degrees F). I have no experience with how a Brett yeast strain will express flavors when fermented cool (i.e., 50-55 degrees F in this case).
Has anybody out there fermented a beer that was co-pitched with Brett and a beer yeast strain and more importantly fermented cool (50ish degrees F). Did the Brett provide much in terms of Brett associated flavors (e.g., phenolics) when fermented in those cool conditions?
Also about the earlier comment in regards to phenolics.. their Brett strain is a total fruit bomb. Have you had Little Brett? It tastes and smells like sweet tarts. I doubt there’s any perceivable phenolics in this beer. I’ve used their Brett strain and it’s awesome, incredibly fruity. Beers I made with it are on my just now starting to show any signs of funk and they’ve been on bottles for 4 months, and in fermenters for three months before that. The fact that they “found” that strain in their brewery is amazing. Also the fact that it’s just available on tap and lost likely kept cold it would never develop any phenols over time.
How did you use that Brett strain? Did you use it as a co-pitch with a beer yeast strain? If so, what was your primary fermentation temperature?
It's a B. brux. strain, which means that although it's a big ester producer, it is definitely POF+.
It's interesting, yes, but I wouldn't say that it's amazing. There's brett everywhere, especially brux and anomalus species, as they have a teleomorph/sporulating form (Dekkera).
Although ester hydrolysis is sped up with increased temperatures, esters will still hydrolyze at refrigerator temperatures. Much more slowly, but they definitely will. The phenols are always there, the esters simply obscure them, so when the esters start to fade the phenols become a more prominent aspect of the beer. It's only a matter of time.
They bottle Confluence, Interlude, Midnight Brett, and Tiarna with it.
I'd be interested in these answers as well.
FWIW, brett sp. do not need sacch. sp. to produce phenols and as long as fermentation temperatures are around 70F, that strain of B. brux will produce a lot of esters.
Their Brett strain is available from a yeast supplier... they don’t say it’s specifically theirs but if you follow the crumbs...
If three month old bottles of Little Brett don’t display any perceivable phenols then this beer only available on tap at select accounts won’t ever display any either.
I would try this. I looked at the Allagash locator, Pilsner with Brett is not mentioned yet.
I might have to break cover and check out a bar for this one, Mass. more likely than R.I.
Please see the BJCP guidelines to find out why an ester forward pilsner is not appropriate.
Is that a good enough source, powers that be?
??? Who cares that it’s not appropriate. I don’t think anyone here would ever be under the assumption that it would be appropriate nor did Allagash when they made it. Do you only drink appropriate beers? The fact that you write it off simply on semantics is odd.
I will probably never get to try it but if I lived in the Northeast I would definitely seek it out. Sounds really interesting, might be weird, might be rad, might create interesting flavor profiles you’ve never experienced before. Props to Allagash for continuing to produce innovative products, especially for a brewery of their size.
I'll keep my Pilsner separate from any Brett, thanks. I don't feel like infecting a perfectly good beer style. #GetOffMyLawn!
Nobody's writing off anything. Simple stated that it should not be called a pilsner, because it is not. Labels and names need to mean something.
Although I’d try this out of curiosity, I’m thinking that when I drink a pilsner I do not want any of the flavors that I associate with Brett.
Victory made a Dry-Hopped Brett Pils as part of their Blackboard Series. I wasn't a fan, but I'd definitely give this one a try.
I wonder if this brett pilsner will be anything like Pizza Boy's Eternal Sunshine, which was an amazing, albeit expensive beer.