It's something that is created when a chemical found in malts, particularly lighter malts, breaks down during the boil. To make sure it's removed, a vigorous boil for a decent duration is really all that's needed, and this is more important when using pils malt as a base.
I have a bottle of that to look forward to also
That's really interesting, thanks for the info. There was something familiar which I couldn't quite place, I think I called it spicy and aromatic, and now I see it was ginger! I love ginger but always been afraid to use it because it could easily be overdone. One of my favourite quotes from Brew Like A Monk was from the head brewer at Rochefort who said something along the lines of "if you can tell what spice has been used then too much has been used" and I think you got it just right. Loved the flavours from that brett blend, I'll definitely be trying that in the futureThanks for the review @strange-steve - I'm glad you enjoyed it! :hat:
Details of the recipe:
20l batch, water was 15l Tesco Ashbeck, 10l pre-boiled tap water (to reduce alkalinity), 4g gypsum
4kg Lager malt (Warminster)
350g Vienna
250g Wheat malt
1hr mash @66c
30g Pilot - 60min
30g Pilot - 5min
40g fresh ginger (finely chopped and pre-frozen) - 5min
Rind of 1 lemon - 5min
Primary fermentation was WLP 566 (Belgian Saison II), which took it 1.054-1.007
Secondary was WLP4603 - Beersel Blend - I bottled after 2 months and it'd reached 1.002
This was actually a split batch, I did the other half with WY5526 (Brett Lambicus) which did turn out a little more funky and somewhat less fruity - overall I think the beersel blend suited this beer better.
From the aroma I suspected maybe a touch of oxidation (not necessarily a bad thing in a strong beer like this) but I didn't notice it in the flavour so it was perhaps just the sherry oak I was picking up on the nose. Thanks again for this, cracking beer
Well if Roger were to rinse the old man off, now and then, after use, it might not leave so much to write about.I'm off work today and tomorrow so treating myself to @BeerCat's Barleywine which sounds a bit special, Roger's Old Todger at an impressive 13% ABV...
Aroma
A deliciously rich vinous aroma, dark fruits, plums and sultanas, brown sugar, dark chocolate, spicy alcohol, hints of sherry like a well aged beer.
Appearance
Really stunning looking. Deep red, almost black with a wonderful creamy, almost nitro looking white head.
Flavour
Thick and almost syrupy with flavours like a rich and fruity sticky toffee sponge with brown sugar, dates, as well as cranberries and bitter chocolate. Starts off sweet but there's a good level of bitterness that cuts through before it becomes cloying and it actually finishes surprisingly dry. There is a bit of earthy and woody hop(?) flavour in the finish that also cleanses the palate in a nice way. Incredibly no alcohol flavour, like none whatsoever!
Overall Impression
Fantastic beer. There's something special that seems to happen to beer when the ABV gets into double figures. I've read that alcohol is a flavour-carrier which might explain some of it but whatever it is, beer seems to become something more than just fermented barley juice at such high alcohol content. You can tell it's special, particularly when it's as well made as this one. Quite how there's no noticeable alcohol flavour is incredible, but another common flaw in these big beers is being overly sweet which you've also avoided, the balance is just about perfect. The upfront sweetness doesn't outstay it's welcome, just giving that initial "desert beer" impression before the bitterness takes over. This is the kind of beer you slowly sip on a Christmas eve, by the fireside, in your velvet lounge jacket, cigar in hand, Wagner on the record player, as snow falls outside. I absolutely loved it, probably one of the best you've sent me, and extremely well made so thanks again for this mate. Look forward to our next swap :hat:
FFS!
Honestly I don't have a great palate either, but it's definitely something that gets better with practice. One good way to practice is starting with your own brews where you know the recipe, and trying to pick out the flavours that should be there from each of the ingredients. I also recommend volunteering to steward at a BJCP competition (if we ever have them again) and chatting to the judges, I was able to taste the beers along side them and learned loads from it.
No problem about the carbonation, it's definitely a preference thing. Harvest is one of Imperial Yeasts lager Yeasts the brulosophy people always talk about it so I figured I would give it a try. It is fruity reminded me a bit of s23 actually. Glad you enjoyed it, it was one of my favorite lagers I have brewed.This afternoon's beer is a Vienna lager courtesy of @Pennine and I love a good lager so I've been looking forward to this...
Aroma
Lightly toasty, hints of toffee, distinctive herbal/floral noble hop aroma, fruity, slight note of sulphur.
Appearance
A really nice red/copper colour, a bit of haze which I think is due to the sediment being stirred up a tad on opening, very highly carbonated. Great head retention, lovely lacing.
Flavour
Some fruitiness initially with a pleasant, doughy maltiness and raw graininess that comes through nicely, but the finish is dry and distinctly lager-y. Moderate/high bitterness enhances the dryness.
Overall Impression
I hope you don't mind, but I whipped a little of the carbonation out of this after my initial tasting. I know this style should be highly carbed but I find sometimes that can mask some of the more delicate and elusive flavours. After I did this the beautiful noble hop flavours came through much better, with those delicious floral notes that are simply divine. I'm curious about your yeast choice here, the label says "harvest", but I don't know what it was harvested from, and I thought I was picking up a little more fruitiness than I might expect for the style. For my taste the bitterness was perhaps a tad high which overpowered some of the toasty malt flavours, but it cleans up the finish in a refreshing way. These things, along with the more hop-forward flavours, make me think a little more of a Czech amber lager than a Vienna lager, but in any case this was really enjoyable as always and has the drinkability factor that's essential for these continental lager styles, it's hard to believe this is actually 6%. Many thanks for another great beer mate :hat:
Thanks for the detailed notes and I'm glad you enjoyed. I'm happy with the outcome being my first Brett beer. I'm definitely going to go down this route again , 2-3 bottles of Orval to drink and some free Brett to play withToday's beer is a Belgian Pale/IPA conditioned with Orval dregs sent by @dave_77. I've had this one for a while so apologies for the delay, but I didn't want to drink this too young. Anyway, here goes...
Aroma
An interesting combination of big tropical fruitiness and earthy, funky brett that actually works really nicely. Hints of biscuit, caramel, and a gentle warming spiciness. Really nice.
Appearance
A very pretty reddish/copper colour with a thin white head, good lacing, a bit of haze. (Note my kitchen is lit like a medieval dungeon, the beer is much lighter than it appears below.)
Flavour
Lovely bready/biscuity malt flavours, a general fruitiness but not as intense as from the aroma, with orange and strawberry notes, noticeable but not overpowering leathery brett flavours with a little spice in the background, and just a hint of tanginess before a very dry, crisp finish.
Overall Impression
What I'm really impressed with here is the way the malt flavours manage to take centre-stage despite the many layers of very different flavours. Brett B has such a powerful flavour and can very easily overtake everything else, but it is so nicely balanced here allowing the biscuity malt to come through, and it's not because it's especially young, it was bottled about 4 months ago according to the label. It's really interesting that initially there is a hint of fruity sweetness but it finishes completely bone dry which gives it a remarkably refreshing quality, all the more remarkable that it's over 7%! The high level of carbonation also really lightens the mouthfeel, which along with the dryness gives it a lovely sparkling wine quality. Overall I really loved this beer and I wouldn't change a thing. It went down an absolute treat so many thanks for sending this mate :hat:
. I usually only brew 16 litre batches but Im thinking of doing bigger batches of some of the Belgians and then Brett bottle conditioning 10 litres.
