tag:blogger.com,1999:blog-1016768543865919158.post5708289942321821380..comments2022-03-26T19:46:03.611-05:00Comments on Dank Brewing: Flanders Blending Session - The Art of Blending Sour BeerDank brewerhttp://www.blogger.com/profile/08779478546239203006noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1016768543865919158.post-6528159467037988982012-03-13T13:32:31.103-05:002012-03-13T13:32:31.103-05:00I guess my problem has always been the "Funky...I guess my problem has always been the "Funky" flavors you suggest, for some reason I don't get those flavors - they do not make a connection for me. I think I'll have more people unfamiliar with beer descriptions to describe what they taste. I actually do this quite often and it helps me in my descriptions.<br /><br />I am planning to do a big Brett Only experiment this summer. I just need to start collecting different strains. So I'll work on getting something together. I might need your help if you're interested, if you have some Brett strains you'd be willing to donate, then I'll send you some bottles to help with the taste test. And let me know if you know if anyone else interested.<br /><br />I have noticed the same with Belgian phenols.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-1016768543865919158.post-28616330951849157732012-03-13T11:36:04.217-05:002012-03-13T11:36:04.217-05:00Haha....I guess (in my mind)there's two ways t...Haha....I guess (in my mind)there's two ways to think about it. There's the FRUITY brett, like the pineapple and citrus you get from Brett C. (Brett A.?), and some Brett B., and there's the Cherry fruit you get from certain varieties of Brett B and other brett's that I haven't used. Then, there's the FUNKY brett descriptors like Cheesy, wet hay, wet dog, horse blanket, barnyard, grassy, diaper.... that are actually really good descriptors but sound absolutely disgusting. From you're experience do you get the Fruity, and Funky Brett's in general or is there also a SPICY FLORAL brett component that I'm missing. <br /><br />It would be really cool if someone came up with a really good aroma and flavor description of the main Brett strains. I can think of a half dozen ways to stress Brett to get different results. Sounds like the Brettanomyces Project v.2 (aroma and flavor components of bretta)! <br /><br />One thing is for sure from our tasting of the 100% bretts and the Saison Bretts. Bretta plays of Belgian phenols very nicely! I know you recommend using a Belgian Sacc strain when using Bretta.Dank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.comtag:blogger.com,1999:blog-1016768543865919158.post-55214383725187790032012-03-12T18:46:14.620-05:002012-03-12T18:46:14.620-05:00Sounds like a great blending session and they are ...Sounds like a great blending session and they are always so eye-opening.<br /> <br />One thing I have been talking about lately is a better description for "bretty". I have been struggling with alternative words, but think it would really help to describe for people new to the style. Just curious if you have had any luck describing them differently.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.com