hey guys just looking a bit of insight on ageing beers that contain brett. what sort of time frame is recommended? is there a point where it will stop influencing the taste?
For my understanding it is long as there is carbohydrate present for the Brett to attack. Brett as the primary ferment yeast is obviously much quicker than added in after primary ferment. It is slow acting if added into secondary, assume that is due to the primary taking most freely available nutrients, pH and alcohol present. I'll ask a few mates as just about to use some myself
Recommend to buy a heap and drink them at regular intervals, maybe keeping notes to track the progress.
Brettanomyces consumes maltodextrins which are complex sugar strains. They are usually non fermentables. It takes a while for Brett to work through them so it can continue to work and produce flavours for a number of years depending on how the mashing was done on the beer.
I know a guy that owns De Kelk bar in Brugge, they are a Lambic specialist bar. He told me he had a 1940's Geuze and it was sour beyond belief. I took him on his word.
