Since I was just blown away with my results with these Brett strains in the Avery 15 / Drie Bitter I had to do another batch. And also since this is a Brett Only beer with no other bugs, I'm not too concerned with super attenuation. I am still letting these beers sit for a couple months before bottling but not the normal 12 months I would with other sour beers.I am still waiting for the Bitter to carbonate before I do a review but just from the smell and gravity sample I know this yeast gives off a lot of fruit flavors. So when I was constructing my Old Ale recipe and thinking about how I want the some dark fruit flavors I knew I had to try this yeast on some of the wort. I'm thinking this beer is going to give me a delicious thick FRUIT CAKE beer.
The yeast took off again, with activity within a couple hours even with this higher alcohol content. It appeared to be fully fermented in a week.
02.17.11 Gravity at 1.020 (that is 7.2% ABV, and 73% Apparent Attenuation)
The taste is fantastically sour. This beer tastes like a year old beer. It is not quite as complex as I want it and the malt flavor is hidden a bit behind all the sour fruity notes. Has a nice mouthfeel and is not too sweet. But easily one of the better sours I've had and only after a month!
Add .25 oz French Oak cubes and 3 oz Turbinado Sugar (adds 8 pts or 2% alcohol)
