Anise or Brett?

I was unaware that Southampton Grand Cru used Brett and I have never detected anything similar taste-wise when drinking it, so Im not really sure on that one. I happen to really enjoy that beer but despise Matilda (and Sofie for that matter). I have enjoyed several beers that use Brett (Boulevard Saison Brett is one of my all-time favs) but just dislike the way it tastes in GI's beers. Based on that, IMO, it could be the usage of Brett in GI beers that is putting you off. As far as the Grand Cru, could be possible that Southampton is using a Belgian yeast strain that has similar characteristics?

EDIT: From Southampton's website, description of Grand Cru...A unique and richly complex spiced strong ale. Its harmonious flavors include a range of fruity accents and aromatics derived from an assortment of spices and a special yeast strain.

 

My first thought is that it's not brett specifically, because unless I'm mistaken Southampton Grand Cru isn't brewed or bottled with brett (I've only had it on tap, so I can't speak from direct experience as to whether or not it's bottled with brett, but I wasn't aware of that being the case). Anise could be your sensitivity when it comes to the Grand Cru, but I don't believe anise is in Matilda at all—just some brett. So, my thinking is that you might just have a sensitivity to some of the esters and phenols produced by some Belgian yeast cultures, and maybe those of BSPAs in particular.

Personally I can't stand pronounced anise flavors, but I love Matilda with some age on it. I definitely enjoyed Grand Cru when I had it on tap, but it is definitely one of the sweeter examples of BSPAs. Is it possible that you're sensitive to coriander or clove? Those are both pretty polarizing flavors, too.

 

Well, do you dislike the horse blanket, dry puckering of the brett or do you dislike the flavor of black licorice? I don't recall any anise flavors in Matilda, and I hate anise.

 

My thoughts exactly. I can't stand that flavor of black licorice—it almost activated my gag reflex when I saw a thread asking about which imperial stouts were "anise bombs." I don't recall anything resembling anise in Matilda, which I love.

 

The Brett in Matilda is incredibly mild, an as others have said, I don't think Grand Cru has it.

My hunch is it is the Belgian yeast you're having an issue with, particularly with your description of 'cloying'. Duvel/Pranqster and others of that style tend to be much dryer than most other styles of Belgian beer. You could easily be mistaking anise for the fruity yeast and heavy malt in something like the Grand Cru.

 

Sounds like you have an adverse reaction to anything phenolic. That includes all those smoke, pepper, clove, anise and funk flavors you get from brett, saison yeast and certain other Belgian yeast.

 

I think the Brett in Matilda is perfect, not too mild, not too strong. The brett in Sophie to me is way more mild and hidden. I love both beers, but if I want a brett fix, I'll grab a Matilda.

 

I've heard the same from others, and I've also heard others echo my opinion, so I think Brett sensitivity is just the kind of thing that fluctuates from person to person.

My range is something like... Sofie is "there's brett in this?", Matilda is "brett here, but very mild", Orval 6-12 months is "Yeah this is the perfect brett profile", and Interlude is "brett bomb done right".

 

I've found there's a gigantic difference between fresh Matilda and Matilda with 1+ years on it. I've got a 2009 bomber in the fridge, waiting for a reason to celebrate—can't wait to see what the brett profile is like on it.

 

Understood and agree to a point. I will tell you though, I recently picked up and drank a fresh Matilda and immediately said "wow, nice brett beer". Brett was the first thing that came to mind. Is is as bretty as 1 year old Orval? No, but to me it's still pretty prevalent brett beer (Matilda).

Either way, glad we both enjoy it. For me, it's the perfect everyday affordable easily drinkable and enjoyable brett beer I have access to.

 

Heheh leave the anise bombs to us Europeans! Yumm is all I can say! A stout with Sambuca? Yes please!

 

Cheers to that. I'd say Green Flash Rayon Vert is my new "every day" brett beer.

 

I was actually just coming back here to ask what the consensus was on Rayon Vert.

 

Half the price of Orval and 90% as good. Love it...

 

Cool. Yeah I really dig it, but I haven't had a bottle that was more than maybe three months old—really would like to try one with 6-12 months on it.

 

We don't really see Rayon Vert very much here on the east coast, bummer, I'd like to try it.

 

+1 to this, but you should be storing that bottle in the cellar, not the fridge IMHO.

 

The only reason it's been in the fridge for a while now is because I've been hoping to get some good news in the job search. It's only been in a few weeks, really.