Back in March, I decided to brew a Flanders Brown. I knew it would be some time before the beer would even be servable, so I wanted to plan ahead. In keeping with our White Labs tasting room tradition, I split the batch and used four different Brettanomyces strains. And I did two different batches, with the intention of doing a second comparison of Brettanomyces in primary fermentation vs. Brettanomyces in secondary fermentation. For the trials of Brett in secondary, I used WLP550 – Belgian Ale Yeast as the primary fermenting yeast and I added the Brett after I had reached about 70% attenuation. For the Brettanomcyes, I used:
WLP644 – B. bruxellensis trois (our new strain this year)
WLP645 – B. claussenii (the pineapple)
WLP650 – B. bruxellensis (the classic)
WLP653 – B. lambicus (the horsey, cherry pie)
To get a little added complexity to the beer, I added some oak chips, although I think I could have done a bit more here. Hope you get to come by and try the 8 beers – we’ll have a special release tapping on Friday, November 9th of San Diego Beer Week! I hope you enjoy!
Here's to bugs...