Google+

Blinded by Science: Brettanomyces or Not?

Leave a comment

July 17, 2015 by fhsteinbart


Here we see a Brettanomyces fermentation after the lag phase.

Here we see a Brettanomyces fermentation after the lag phase.

When the uproar about WLP 644 began last December, there was much debate about whether it was a true Brettanomyces culture or not.  Omega yeast labs determined that the Genotype was that of Saccharomyces cerevisiae.  While it’s still gave the advertised flavor and aroma profile only blends number two and number three were true Brettanomyces cultures.  What this really boils down to is whether are not the brewer obtains the desired flavor and aroma components as found in their beer.  In this context I believe that more depth of complexity can be obtained by careful blending of different yeast species.  While most home brewers are accustomed to brewing with singles strains of yeast, certain flavor and aromatic components can be accentuated by using careful inoculations of wild yeast and/or bacteria.  This is where Brettanomyces comes in as another tool in the repertoire of beer brewers. These cultures can also produce large amounts of ethyl lactate and ethyl acetate along with some acetic acid. These cultures can remain active for as long as 16 months on average.  So if you want to really get a sour beer without the presence of Brettanomyces you can always add up to 10% acidulated malt to the grist and perform a lactic acid rest (105°F~113°F) and then use a no boil method to producer sour beer.  If you wish to halt further souring activity you can alternatively pasteurize the wort first then inoculate with your single or multi-strain yeast.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: