The Wine Thread

[mosesbotbol]

Originally Posted by BC-Axeman

Does brett end up in tobacco? Is that the "'barnyard" smell?

Yes.

Had a 2009 Montebuena Rioja tonight with a friend. Best wine I have had in a while. Very good wine. I made a point to write a note to myself to pick up a few bottles to put away. And I think I spent like $12, so good value wine.

Popped a 2007 Chateau Campuget Costieres de Nimes tonight. The nose is awesome on this wine. Sweet raspberry, and like a chocolate/earthy component too. I like it.

[SeanGAR]

Different Brett clones have different aroma characteristics, so Brett can't be regarded as a single entity (same as Sacc. cere., different clones express different levels of enzymes involved in flavor production).

To get Brett character in beer, you need to leave the beer to ferment many months to years, even if you innoculate. A Lambic we made (added 2 Brett clones) that had zero Brett character after 6 months had the defined character after 12. If you're making beer on a regular homebrew schedule (make-drink within a couple of months), the chance of getting Brett character accidentally is close to zero.

Oh, and I don't link the horse poo smell of a good Cuban with Brett ... they seem quite different aroma characteristics to me.

[TheRiddick]

Originally Posted by SeanGAR

Different Brett clones have different aroma characteristics, so Brett can't be regarded as a single entity (same as Sacc. cere., different clones express different levels of enzymes involved in flavor production).

To get Brett character in beer, you need to leave the beer to ferment many months to years, even if you innoculate. A Lambic we made (added 2 Brett clones) that had zero Brett character after 6 months had the defined character after 12. If you're making beer on a regular homebrew schedule (make-drink within a couple of months), the chance of getting Brett character accidentally is close to zero.

Oh, and I don't link the horse poo smell of a good Cuban with Brett ... they seem quite different aroma characteristics to me.

There are just 2 strains, basically, when it comes to wine, arrive with the grapes off the vineyard (they are basically the "bad" yeasts).

[SeanGAR]

Originally Posted by TheRiddick

There are just 2 strains, basically, when it comes to wine, arrive with the grapes off the vineyard (they are basically the "bad" yeasts).

Recent work on clonal variation and Brett flavors came from Vigentini et al FEMS yeast research 2008 & Renouf et al IJWR 2009.

From the second reference, "However, different B. bruxellensis strains exhibit varying characteristics, particularly their capacity to produce volatile phenols. This implies that certain strains are more prejudicial than others.".

[landhoney]

Originally Posted by SeanGAR

To get Brett character in beer, you need to leave the beer to ferment many months to years, even if you innoculate. A Lambic we made (added 2 Brett clones) that had zero Brett character after 6 months had the defined character after 12. If you're making beer on a regular homebrew schedule (make-drink within a couple of months), the chance of getting Brett character accidentally is close to zero.

You can use Brett as a primary fermenter, instead of a 'normal' Sach strain and it will be done in a few weeks (or normal ale time frame, non-high gravity beer of course) if pitched at the right rate (higher than normal ale strains).
It does not give the same characteristics, i.e. the super low atennuation, as when used in conjunction with normal yeast strains in beers like Lambics, Flanders, etc but you can get very interesting Brett characteristics in all Brett fermented beers that are done in a short timeframe. Commercial examples like Mo Betta Bretta, Sanctification are made this way.

edit> Also, sorry oenophiles (myself included), I know this is the wine thread not the beer thread.

Also, I know there is no substitute for the wild/sour ales done the slow way. I have two oak barrels full of beer that has been aging for more than a year at this point because I love that style. They are my favorite beers by far.

[SeanGAR]

Originally Posted by landhoney

Also, I know there is no substitute for the wild/sour ales done the slow way. I have two oak barrels full of beer that has been aging for more than a year at this point because I love that style. They are my favorite beers by far.

Party when they're done?