Style: Farmhouse ale with brettanomyces
OG: 1.059 FG: 1.004 IBU: 15
Brewed: August 23, 2015
Transferred: September 9, 2015
Bottled: October 14, 2015
Fermentables: Pilsner malt, wheat malt, flaked wheat, acidulated malt
Hops: Willamette (bittering and finishing)
Yeast: WYeast 3711 + WLP648, co-pitched
Tasting Notes:
Nov 14, 2015 – Had a bottle of the peach. Funky and fruity in equal measure on the nose. Taste is also quite funky, a little bit cheesy, and a mix of peach and apple fruit flavours. The fruit is present but not as strong as I’d have expected. I think the lack of CO2 purge on transfer may have something to do with it. This is definitely in its cider-like phase that I encountered with the first batch too (the brett vrai produces a prominent apple skin like quality at 6 – 10 weeks). Pleasant enough but nothing to write home about. Hoping that another month in bottle will see some improvement.
May 27, 2016 – Peach variant. This beer really came around after a few months of being quite odd. Fruit has somewhat declined but still present. Brett has orchard flavours, mildly funky and generally very enjoyable. Beer has fantastic head retention and body. Nicely dry. Turned out wonderful, though it would have been preferable to allow the brett to develop a lot further before adding fruit.