201:Introduction to American Wild

PRESENTED BY: JEFFREY CRANE (COUNCIL ) PETER PERRECONE (BELCHING BEAVER )

QUAFF MEETING NOV. 2015 Presentation Overview

•General American Wild Tips •BJCP Category 28 –Tips, Recipes • 28A: Brett • 100% Brett • Brett Secondary • 28B: Mixed‐Fermentation • Golden Sours • Dark Sours • 28C: Wild Specialty Beer •Blending Techniques •Question & Answer General Ameri can Wild Ale Tips Apply similar brewing principles as Sacc‐only Higher Attenuation: ◦ Mash higher when more mouthfeel and malt perception is desired Low Glycerol Production: ◦ Add high protein grains in grist Long Aging: ◦ Oxygen is the enemy for long term storage ◦ Bottle with wine yeast (.2 gr/gal) and use a priming calculator Multiple Strains of Yeast/Bacteria ◦ Blending is required •Follow “General American Wild Ale Tips” •100% Brett IPA: • 10‐20% High Protein: Golden Naked Oats, Rye, Spelt • IBUs Lower than Traditional IPA <40 • Late Hopping and Whirlpool Hops Preferred 28A Brett Beer • Tropical Fruit hops compliment well • Fruitier Brett Strains Preferred: Key Points: • WLP 648/ BSI Drei, ECY 019 Drier and Fruitier than base Brett flavors should not dominant •Other 100% Brett Beers: Never be a “Brett bomb” • Flavors are restrained early –Design in complexity Light Sourness Acceptable No unpleasant notes –Band‐Aid, Fetid, • Nail Polish, Cheese Secondary Brett Beers: • Ensure flavor pre‐cursors are available Entrant: • Design for increased dryness and thinner body Specify Base Beer or Desired Character • Taste periodically for Brett –Base Beer balance Specify if 100% Brett • May specify Brett strains used Aggressive Funk Preferred: • WLP 650 B. Brux , WLP 653 B. LbiLambicus, YB Amalgamation, ECY 34 Dirty Dozen •Follow “General American Wild Ale Tips”

•Golden Mixed Fermentation: 28B Mixed • 10‐20% High Protein: Golden Naked Oats, Ry,ye, Spelt Fermentation • Low IBUs or none (<5‐10) depending on aging time Key Points: • Aged de‐bittered hops can add flavor complexity Range of Aromatics • Mash low for beers to be drank younger, mash Pleasurable to Drink hhhigher for beers to be ddkrank older Acidity Firm yet Enjoyable • Focus on bold yeast and bacteria No unpleasant notes – Diacetyl, Nail Polish, Ropy, Oxidation • Entrant: Dark Mixed Fermentation: Specify Description • Restrain acidity to prevent acrid notes (pH> 3.4) Specify Base Beer or Desired Character • Avoid husked /heavily roasted grains Specify the Yeast/Bacteria • Mash very high (>158 F) for residual sweetness • Blend in small percentage fresh beer (5‐10%) •Follow “General American Wild Ale Tips” •Fruit •Match fruity esters to actual fruit 28C Wild •Consider acidity of fruit Specialty Beer •Spice/Herb •Match spicy phenols to spice/herb Key Points: A sour and/or funk version: fruit, herb, •Use tinctures to dial in amounts spice, wood aged beer Blend Aromatics •Oak Additions Special Ingredient highlighted Flavor Balanced •Oak cubes allow best control

Entrant: •Less oak for golden base (.2 oz/gal) Specify type of fruit, herb, spice, wood Specify Base Beer or Desired Character •More oak for darker base (.3 oz/gal) Specify the Yeast/Bacteria •American – vanilla dominant better with malt •French – nuanced spice better with golden base Step b y St ep Bl endi ng The best sour beer is only capable with blending Process (Team Based –prevent tasting gaps): 1. Taste base beer you want to perfect 2. Discuss final vision for the beer 3. Gather sensory and data on possible components 4. Set flavor targets and use measurements to get you close 5. Cool/Carb Blends –Taste days later ‐ Tweak if needed Blendi ng Componen ts

Tweak base beer with “Blending Components”

◦ Malt Bomb ◦ Dry Blond ◦ Big mouthfeel, high ABV, favorite high ◦ No acidity, very dry, Brett character optional character dark malts (low roast) ◦ Reduce acidity and add House Flavor ◦ Add body and malt back to dark sour beers ◦ Oak ◦ Acid Beer ◦ Homebrewer – create extract in favorite ◦ High acidity (low pH), very dry, House Brett spirit character ◦ Probrewer –use cubes to adjust in barrels ◦ Increase overall acidity and House Flavor Blendi ng by Num bers Rustic Tart Saison Sour Saison

Component Name Farmers Gold Acid Beer Component Name Farmers Gold Acid Beer Component Name Farmers Gold Acid Beer Volume 81 Volume 2.5 1 Volume 11 pH 4.25 3.08 pH 4.25 3.08 pH 4.25 3.08 SRM 52 SRM 52 SRM 52 Original Gravity 1.050 1.035 Original Gravity 1.050 1.035 Original Gravity 1.050 1.035 Final Gravity 1.007 1.002 Final Gravity 1.007 1.002 Final Gravity 1.007 1.002 Blend pH 3.85 Blend pH 3.56 Blend pH 3.35 Blend SRM 5 Blend SRM 4 Blend SRM 4 Blend ABV 56%5.6% Blend ABV 53%5.3% Blend ABV 50%5.0%

Blending Calculator Available Online (Based on Mad Fermentationist Original Version) Blendi ng for Evo lu tion •Think of threshold values (i.e. above a •Additional sourness is minimal in mixed certain ppm you can taste) fermentation beers •Beer will pick up oxygen with time • does not need food (starch, • Short term signs of oxygen –ATHP, Ropiness, sugars) to produce flavors DMS, Diacetyl • Think about available precursors • Acetic acid characters can be blended down, • EX. 4‐vilinylgua iaco l (l(clove ) to 4‐ethy lgua iaco l but will increase with time (smokey) • Ethyl acetate (ester of acetic acid) has a low • EX Lactic Acid to Ethyl Lactate (pineapple) threshold, will increase with time Question and Answer Follow‐up on the QUAFF Email list or directly by email ([email protected]) or Peter