As the beer warms the flavor becomes spicy from a combination of the oak and alcohol. Not much bitterness remains after the years, but it doesn't take much to balance the small amount of residual sweetness. Taste – The dank cellar quality comes through stronger in the flavor than it did in the aroma, but it is still backed up by some of that aged-wine character. As it warms there is a slight alcoholic sharpness to the nose. Certainly smells like an English strong ale rather than anything from Belgium, despite the Brett (the claussenii strain was originally isolated from a stock ale). Smell – Vinous, port-like, slightly dusty/musty, just a hint of toasty malt (or is that oak?). A hard pour produces an inch of head that fights to maintain verticality, but steadily sinks to a light-tan ring over five minutes.
Historically this blending was done to order by a publican, but there are still a couple of bottled blends available like Olde Suffolk from Greene King (I wish they bottled the funky "5X" portion, 12% ABV, two-year in oak).Īppearance – Deep brown with a wonderful clear garnet highlight when held to the light. This is the sort of beer that is perfect for blending it has big complex flavors, but not the amount of sweetness you'd expect from a strong English ale. One of those beers was a Old Ale with Brett C, something the English traditionally called a stock ale.
Not knowing when I'd be able to brew after moving I decided to spend my last few days in Massachusetts brewing four sour/funky beers to leave at my parents' house to ferment/age. I'd been thinking about making a beer with Brett since soon after I started brewing, but I had hesitated, not wanting to risk letting the bugs make the jump to my clean beers. If you could only drink beer from THREE countries?īefore moving down to DC I enjoyed a couple months of unemployment between when my previous employer (a purveyor of no-verification loans) went belly up and my new job started.What is the best beer for a cold winter night?.Adjusting Recipes: Volumes, Efficiency, Extract.
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