Brettalicious Brett Saison - Foudre 1 van brouwerij Oersoep is 5,5% en is lichtgeel van kleur. de kleur doet me denken aan een Duvel, maar de geur is overduidelijk zuur van een Brett-bier. Het bier smaakt me zeer goed, al is het natuurlijk flink zuur. Het is een fris zuur bier. In de nasmaak komt die typische 'nagalm' van een wat donkere gist?walmsmaak op. Bij het uitademen merk je het zuurtje opnieuw.In de smaak zijn vast nog tal van exotische fruitsmaakjes en tonen te herkennen, maar ik kan ze niet verwoorden.
Van de Brett Saison Foudre 1 vind ik niet zo op internet, maar wel een Oersoep Raspberry Tart.
De naam verwijst naar het gisttype: Brettanomyces
Its name is Brettanomyces, and it’s a cousin of the domesticated yeasts that humans have brewed with for thousands of years. Often called wild yeast — a reference to its natural habitat (fruit skins) and to its volatile temperament — “Brett,” as it is widely known, can lead to unpredictable fermentations and gushing beer bottles, aromas politely described as funky, and fear. Most brewers work hard to keep it out of their tanks by sterilizing every piece of equipment.
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“There’s so much complexity that’s gained from Brett usage,” said Tomme Arthur, a co-owner of Port Brewing and its sister brand the Lost Abbey, in San Marcos, Calif. “We just looked at it as an opportunity, and that’s what you’re seeing with craft brewers these days: they’re not, as we say, being afraid of the big bad Brett.” (www.nytimes.com/2013/01/02/dining/brettanomyces-a-funky-yeast-makes-flavorful-beers.html?_r=0)
Brettanomyces aka Botanical-myacies is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces.
In the wild, Brettanomyces lives on the skins of fruit. The strain Brettanomyces claussenii was first classified at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales. The term Brettanomyces comes from the Greek for "British fungus." (https://en.wikipedia.org/wiki/Brettanomyces)
In most beer styles Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in many styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, as do wild yeast saison or farmhouse styles; and it is also found in Oud Bruin and Flanders red ale.
Several American craft breweries use Brettanomyces in their beers. This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% Brettanomyces for the fermentation of some of their beers, and omit Saccharomyces from the recipe. It is common for American brewers that use Brettanomyces to also include lactic acid producing bacteria such as Lactobacillus, and Pediococcus in order to provide sourness to the beer. While Brett is sometimes pitched into the fermenter, aging in wood barrels previously inoculated with Brettanomyces is another method used to impart the complexity and sourness contributed by these strains of yeast (https://en.wikipedia.org/wiki/Brettanomyces).
The earliest published account came from a paper presented to the Institute of Brewing in which Claussen (1904) described the discovery of a newly isolated yeast that he proposed be called Brettanomyces, and was responsible for the secondary fermentation and development of characteristic flavors and aromas of the finest English stock ales. The first systematic investigation was conducted by Custers and in 1940 he presented his findings on 17 strains of Brettanomyces spp., which he believed to only be found in English and Belgian beers (Henrici, 1941). Custers extensive studies revealed the fermentation of glucose to ethanol occurred more rapidly under aerobic conditions then anaerobic conditions, a phenomenon which he termed “negative Pasteur effect” (Henrici, 1941; Skinner, 1947; Barnet et al., 2005). Custers findings included observing considerable amounts of acetic acid, produced during aerobic fermentation, while no appreciable amounts formed during anaerobic fermentation. Further observations under anaerobic conditions led Custers to believe cells slowly became adapted to anaerobic conditions with a normal anaerobic fermentation ensuing (Skinner, 1947).
In a later study carried out by Wiken et al. (1961), the existence of a negative Pasteur effect was observed in young cells of all Brettanomyces spp., as glucose metabolism occurred at a higher rate in the presence of oxygen while a decrease in glucose consumption was measured when switching the cultures to anaerobic conditions. In the same year, Scheffers (1961) found anaerobic fermentation could be stimulated by minute amounts of O2 or the addition of H+-acceptors such as acetaldehyde, acetone, pyruvic acid and other carbonyl compounds. The term “Custers effect” was later introduced for negative Pasteur effect in Brettanomyces spp. by Scheffers and Wiken (1966; 1969), and further expanded by Scheffers and Misset in 1974 who proposed Custers effect occurred as a result of the net reduction of NAD+ to NADH and was due to an oxidative side reaction causing the formation of acetic acid (Scheffers, 1979). The metabolism of acetaldehyde in Brettanomyces spp. under anaerobic conditions has not been thoroughly studied, while under aerobic conditions Carrascosa et al. (1981) found support for the mechanism of Custers effect being linked to the formation of acetic acid through the oxidative conversion of acetaldehyde. Custers effect can then best be interpreted in terms of glycolytic activity, as cells are switched from aerobiosis to anaerobiosis, glycolysis is temporarily static as is shown from the lack of glucose consumption and CO2 production (Wijsman et al., 1984). Building on Scheffers earlier studies, Wijsman et al. (1984) found when Brettanomyces cells were introduced to an anaerobic environment a transient lag phase of up to ten hours was observed before the slow dissimulation of glucose and subsequent production of CO2 resumed. The mechanism responsible for the slow adaptation of the metabolism is not understood, although these findings are in agreement with other studies that have suggested anaerobic fermentation is possible with sluggish or slow activity occurring (Custers, 1940; Scheffers, 1961; Martens, 1996; Ciani and Ferraro, 1997; Aguilar Uscanga, 2003; Passoth et al., 2007; Garcia Alvarado et al., 2007) (www.brettanomycesproject.com/dissertation/introduction/).
Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with and named after, the Senne valley near Brussels, Belgium. It is one of several members of the genus Brettanomyces, which were first classified at the Carlsberg brewery in 1904 by their technical director Niels Hjelte Claussen, who was investigating it as a cause of the fine flavour and condition of English ales, hence the name. Claussen applied on 17 May 1904 under U.S. Patent Application Number: US1904208464A for the „Manufacture of English beers and malt liquors“. The patent was granted on 20 February 1906. The Isolation of an organism derived from bottles of traditional Engish beer was described and therefore chosen the name Brettanomyces, for the british origin „briton“ and „myces“ for the charakterisation as fungus. Despite its Latin species name, B. bruxellensis is found all over the globe. In the wild, it is often found on the skins of fruit.
B. bruxellensis plays a key role in the production of the typical Belgian beer styles such as Lambic, Flanders red ales, Gueuze, Kriek, and Orval, but it is not part of spontaneous fermentation biota. It is naturally found in the brewery environment living within oak barrels that are used for the storage of beer during the secondary conditioning stage. Here it completes the long slow fermentation or super-attenuation of beer, often in symbiosis with Pediococcus sp. Macroscopically visible colonies look whitish and show a dome-shaped aspect, depending on the age and size.
B. bruxellensis is increasingly being used by American craft brewers, especially in California and Colorado. Port Brewing Company, Sierra Nevada Brewing Company, Russian River Brewing Company, New Belgium Brewing Company and Rocket Brewing Company have all brewed beers fermented with B. bruxellensis. The beers have a slightly sour, earthy character. Some have described it as having a "barnyard" or "wet horse blanket" flavor.
In the wine industry, B. bruxellensis is generally considered a spoilage yeast and it and other members of the genus are often referred to as brett. Its metabolic products can impart "sweaty saddle leather", "barnyard", "burnt plastic" or "band-aid" aromas to wine. Some winemakers in France, and occasionally elsewhere, consider it a desirable addition to wine, e.g., in Château de Beaucastel, but New World vintners generally consider it a defect. Some authorities consider brett to be responsible for 90% of the spoilage problems in premium red wines.
One defense against brett is to limit potential sources of contamination. It occurs more commonly in some vineyards than others, so producers can avoid purchasing grapes from such sources. Used wine barrels purchased from other vintners are another common source. Some producers sanitize used barrels with ozone. Others steam or soak them for many hours in very hot water, or wash them with either citric acid or peroxycarbonate.
If wine becomes contaminated by brett, some vintners sterile filter it, add SO2, or treat it with dimethyl dicarbonate. Both knowledge and experience are considered helpful in avoiding brett and the problems it can cause (https://en.wikipedia.org/wiki/Brettanomyces_bruxellensis).
Brettanomyces spp. are known for their important role in the production of Lambic and specialty sour ales, along with the secondary conditioning of a particular Belgian Trappist beer (Van Oevelen et al., 1976; Marten 1996; Vanderhaegen et al., 2003). Over the past decade, Brettanomyces spp. have seen an increasing use in the craft-brewing sector of the industry with a handful of breweries having produced beers that were primary fermented with pure cultures of Brettanomyces spp. This has occurred out of experimentation as very little information exists regarding pure culture fermentative capabilities and the aromatic compounds produced by various strains. Dekkera/Brettanomyces spp. have been the subjects of numerous studies conducted over the past century although a majority of the recent research has focused on enhancing the knowledge of the wine industry. This thesis is intended to provide a greater knowledge of the Brettanomyces strains available in the brewing industry through focusing on strain specific fermentations and identifying the major compounds produced during pure culture anaerobic fermentation in wort (www.brettanomycesproject.com/dissertation/introduction/).
The taxonomy of the genus Brettanomyces has been debated since its early discovery and has seen many re-classifications over the years. Early classification was based on a few species that reproduced asexually (anamorph form) through multipolar budding (Custers, 1940). Shortly after, the formation of ascospores was observed and the genus Dekkera, which reproduces sexually (teleomorph form), was introduced as part of the taxonomy (Van der Walt, 1984). The current taxonomy includes five species within the genera of Dekkera/Brettanomyces. Those are the anamorphs Brettanomyces bruxellensis, Brettanomyces anomalus, Brettanomyces custersianus, Brettanomyces naardenensis, and Brettanomyces nanus, with teleomorphs existing for the first two species, Dekkera bruxellensis and Dekkera anomala (Kurtzman and Fell, 2000; Cocolin et al. 2004; Oelofse et al., 2008). The distinction between Dekkera and Brettanomyces is arguable with Oelofse et al. (2008) citing Loureiro and Malfeito-Ferreira from 2006 when they affirmed that current molecular DNA detection techniques have uncovered no variance between the anamorph and teleomorph states. Modern use throughout the industry includes two species of Brettanomyces available from yeast companies. The two species are B. bruxellensis and B. anomalus with the majority of the strains being B. bruxellensis. Any other names used are synonyms derived from old nomenclature no longer recognized. Throughout this text, species are referred to as the original authors used in their publications, with all cultures used in this study referred to by the strain name designated by the yeast company they were sourced from. As this study pertains to the use of these yeasts in the brewing industry and the accumulation of biomass is through the asexual budding of yeast cells, it seems appropriate to refer to the genus as Brettanomyces, while technically incorrect (www.brettanomycesproject.com/dissertation/introduction/).
Zie ook http://www.brettanomycesproject.com/dissertation/:
Brettanomyces is often seen in various belgian beer styles like lambic, flandern red ales like Rodenbach, Gueuze, Kriek, and Orval - the latter likely being the best known brand name brett beer. As such brettanomyces is often associated with sour beers and many breweries that choose to work with brettanomyces often do so in order to produce sour, aged beers. But not us. Well, we do produce those strains too, but the sourness often associated with brett is actually more a byproduct of using various bacterial strains in the fermentation process such as lacto bacteria and pediococcus or 'pedio' bacteria.
The brett itself - depending on the specific strain of brett - tastes more like 'wet horse' or 'wet hay'. Think 'moldy in a good way'. With lots of depth. And a very characteristic, full and complex taste profile. The craft beer scene lingo for this taste is 'Funk' or Funky. If used properly, meaning that the malt and hoppes profiles are chosen to balance the taste profile of the brett, it is possible to create more ordinary beer styles like pale ales, IPAs, stouts and brown ales, but with a bretty twist and depth to them. That is what we do at Rocket Brewing Company.
...brettanomyces, unlike saccharomyces, produces a slower, longer fermentation that eats all the residual sugar in the wort...Besides turning boring sugar into interesting aromas, brettanomyces also has another fantastic benefit: it eats up most of the oxygen in the beer...Finally brettanomyces ages extremely well, developing depth and complexity over time, especially as the brettanomyces cleans up many of the unwanted taste notes created by other yeasts and bacteria over time, like sulphic notes, diacetyl and more - this makes it possible to use brett in conjunctional processes with other yeasts and bacteria where a pure saccharomyces process would have turned foul (https://rocketbrewing.dk/pages/brettanomyces).
Het brouwen van een saison met Brett is vaker gedaan:
This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk (www.theyeastbay.com/wild-yeast-and-bacteria-products/saison-brettanomyces-blend).
Saison-Brett, based on our very popular Tank 7, is assertively dry hopped, then bottle conditioned with various yeasts, including Brettanomyces, a wild strain that imparts a distinctive earthy quality. Though this farmhouse ale was given three months of bottle age prior to release, further cellaring will continue to enhance the “Brett” character, if that’s what you’re after (www.wlvliquors.com/product/boulevard-smokestack-series-saison-brett).
Saisons, or Farmhouse Ales, were originally brewed as a summer seasonal in the French-speaking region of Belgium. Dry and crisp, our “Green Bench Saison” is packed with fruity esters similar to citrus fruits and spicy, peppercorn-like phenols from our farmhouse yeast strain (www.luekensliquors.com/beer/green-bench-brett-saison-de-banc-vert-22oz).
Transmitter S7 Brett Saison (http://beerstreetjournal.com/transmitter-s7-brett-saison/)
Even hip doen:
Als snack had ik een hapje pinda-amandel-kaneel-reep met agave-siroop bij de Brett Saison F1. Smaakt er best bij... Ook nog een crackertje met houmous en vervolgens een rijstwafel met Duo Penotti koekjessmaak.. ow, dat is misschien niet zo hipster..Ach als het maar lekker is, toch?