Brettanomyces bruxellensis – A Ph.D. in Beer – A Study of Beer and Fermentation Science

Beer, Brewery, Brewing, Food, Homebrewing, Microbiology

Sour Program — Part 2: A Blended Sour

Authors Note: I try to post a recipe a week (or a post about brewing once a week) but this week I'm posting two, this being the second behind the Chinook and Cascade IPA disaster. I'm doing this to minimize the impact of that bad beer post on this blog and to reduce my backlog … Continue reading Sour Program — Part 2: A Blended Sour

Brewing, Homebrewing

Recipe #4: Belma Saison High Temp (Batch #2013.20)

I've made several batches of beer with a blend of yeast strains from a few previous batches. The blend consists of Saison Dupont yeast, Brettanomyces claussenii and Brettanomyces bruxellensis Trois. The dominant organism, by far, in the mixture is the Dupont strain (see Recipe #1, Recipe #2, and Recipe #3 for examples). This has become … Continue reading Recipe #4: Belma Saison High Temp (Batch #2013.20)