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Sour Ales (BJCP Category 17) This month’s session covers the world’s oldest beer styles, sour beers. If you love the lactic tang of lactobacillus or the vinegary hints of acetobacter in your beer, this is the session for you! Part 1: Brewing Sour Beer Sour beers are the oldest beer style in the world, in that they are brewed using open fermentation using whatever wild microflora are native to the brewhouse. They derive their unique, complex flavors and aromas from the fermentation byproducts of successive yeast and bacterial infections, although acid blends can simulate sourness. Since high alcohol levels can interfere with the bacterial action, sour beers are low to moderate strength. Due to the nature of the fermentation and aging process, most sour beers have little carbonation, Berliner weisse and some Gueuzes being the exceptions. Due to the fermentation process and the high proportion of raw wheat used to brew the beer, most sour beers are cloudy. The Brewing Process: Most sour beers start off as neutralflavored, low-to-moderate gravity wheat or brown ales, although lambics are brewed with 40% or more raw wheat, since this gives more unfermentable starches which wild yeasts and other microbes can slowly digest. Hops are used sparingly and are included only for their preservative properties. For this reason, hops used for Belgian sour beers are deliberately aged to allow the essential oils and soft resins found in fresh hops to degrade. For Belgian sour beers, the raw wort is allowed to cool naturally in an open container where it is exposed to the air. Berliner weisse wort has unhulled raw wheat added to it, so that Lactobacillus bacteria which naturally occur on the hulls begin the fermentation. Fermentation by S. Cerevisiae and similar yeasts, which produces alcohol, only begins to occur several days after the initial infection. Since Flemish sour beers are spontaneously fermented they can only be brewed when weather conditions promote the right mix of microbes, traditionally from mid-October to mid-April. Belgian aged sour beers are stored in wood or plastic containers which allow oxygen to slowly penetrate. Traditionally, wooden casks also allow some water to evaporate, requiring that more beer or wort be added to top up the volume. This process gives the bacteria a slow, constant source of new sugars to ferment, allowing complex flavors to develop as the beer ages. Depending on the character of a particular batch of beer, it can be left to age for up to 3 years. Fruit lambics generally have whole, macerated fruit added to the beer after about 1 year of aging, and the fruit is allowed to sit for up to a year. In some cases, the fermenting mix will develop a pellicle of mold and trub on the top, which protects the beer from further infection by unwanted microorganisms. When the brewer decides that a particular batch of lambic has reached the peak of perfection, he will bottle it, often blending two or more batches to achieve a desired flavor. Unblended lambics can be young or old, with old lambics being sourer than young lambics. Young lambic is sometimes blended with sugar to produce a locally-consumed specialty beer called Faro (pronounced Fah-rho). Blended lambics usually mix batches of young and old lambic to produce a better balance between sweet and sour. The Lambic Fermentation Cycle As you might imagine, limbic fermentation relies on a whole microbiological ecosystem of yeasts, which succeed each other in the same way that different types of plants succeed each other after a forest fire destroys the vegetation. The first “colonists” to feed on the fresh word are the Kloeckera and Enterobacter strains. This mixture of microbes consumes glucose and lowers pH. Kloeckera produces ethanol and breaks down proteins, while the enteric bacteria produce acetic acid. The combination of ethanol and lower pH inhibits further bacterial growth, while proteins made available by yeast action and bacteria autolysis provide nutrients necessary to slow-growing microbes such as Brettanomyces and Pediococcus. After 1-2 weeks, the bacteria and Kloeckera yeasts die off, allowing the second generation of colonists; Saccharomyces yeasts, to slowly take over; although the lack of glucose and prior bacterial activity inhibit quick Saccharomyces growth. Over a period of approximately 34 months they consume about 75% of the fermentable sugars in the wort. At that point, the third wave of colonists start to appear in noticeable quantities, in the form of slow-growing Brettanomyces yeasts and Pediococcus bacteria. Brett forms a thick “ropy” pellicle on the surface of the beer, inhibiting oxidation, which provides ideal conditions for the Pediococcus, which prefers anaerobic respiration, and inhibits Acetobacter which prefers aerobic respiration. The Pediococcus strains impart lactic sourness, while the Brettanomyces strains impart the “earthy,” “horsy, “mousy,” “leathery” or “barnyard” flavors and aromas that make lambics so distinct. At one year of age, the microflora in the lambic have reached a constant state, although the beer will continue to develop as it is aged. Brewing Sour Beers at Home There are basically three ways to create a sour beer: Sour Mash, Acid Additions or Microflora Cultures. Sour Mash: Sour mash relies on the bacteria that naturally occur on raw grain. Basically, you crush your malt and let it soak overnight (or even a few days) before you mash it, letting the bacteria sour the beer. In theory, the longer you let the mash sit, the sourer it becomes, although in practice this can be problematic. Berlinerweisse and some old-fashioned American regional beers (Kentucky Common, Swanky) are produced using Sour Mash. Many fermented beer-like beverages native to the tropics are also fermented using a variation of the sour mash process. Such beers use starchy vegetables that the brewers chew up and spit into the fermenter. Human saliva provides both amylase and lactobacillus, while the alcohol produced by the wild yeast which infects the wort sanitizes the final product. Acid Additions: It is possible to add lemon juice, citric acid, distilled vinegar or lactic acid to your cooled wort or raw beer. This is a quick and dirty way of giving a sour tang to a beer without the time, trouble or risk of messing with wild microbes. It is appropriate if you just want to impart a “crisp” lactic or citric tartness to your brew, but artificial acid additions won’t produce the complexity of flavors you get from a sour mash or wild fermentation. Microflora Cultures: Whether spontaneously fermented or carefully controlled, microbial action produces the greatest range and complexity of flavors and aromas. It is also the hardest of the three options to control. I’m not going to offer tips on microflora culturing at home because I’ve never done it. The process of brewing beer using this form of fermentation is extremely demanding, requiring time, money, space and special equipment as well as special bacterial cultures. Lambic brewers routinely let their beers sit in secondary for years, so the would-be lambic brewer must have the space and money to buy and store dedicated lambic carboys. Producing sour beers in this fashion also requires some common-sense precautions to keep the beer-souring bugs from infecting your regular brews. See the Bibliography for references on how to brew sour beers. At the very least, you will either want to read Wild Brews or Lambics or look at Jim Liddel’s website. Blending Another factor which makes brewing sour beers at home difficult is the need to blend different batches of beer in order to get just the right flavor. While one batch of spontaneously-fermented beer might taste terrible on its own, it can add complexity to other batches of beer when blended in small amounts. Although not as well publicized as the art of brewing lambics, the art of blending lambics is almost as complex and demanding; some limbic brewers consider it to be something of a lost art. There are no secrets, just patience and experience in knowing how different batches of lambic are developing, and a skilled and sensitive palate, so you can blend different batches of limbic to best effect. By contrast, the other styles of sour beer are easier to blend since they have simpler microbiological cultures and develop in a more predictable fashion. Part 2: The Microflora AKA Troubleshooting The amazing thing about sour beers, is that sour beer brewers turn what ordinary brewers would consider to be a major mistake into something that tastes wonderful. More typically, infection by these beasties is a sign of a Serious Problem. This section is a quick guide to what critters can get into your beer and what flavors they impart to the brew. Fortunately, most of this microflora grow slowly and are inhibited by the presence of hops and alcohol. For this reason, they are easily out-competed by ordinary, mildmannered S. cerevisiae. But, beware wild yeast strains!. Microbes that infect beer generally fall into six genera: Acetobacter, Brettanomyces, Lactobacillus, Kloeckera, Pediococcus and Saccharomyces. Of these, only four are important in the production of Belgian sour beers, and only one (Lactobacillus) is important in producing Berlinerweisse. Acetobacter: Acetobacter are genera of bacteria that convert ethanol into acetic acid. Acetobacter are used to make vinegar. They strongly prefer an aerobic environment, so they only appear when infected beer is aerated. Since aeration also promotes oxidation, lambic brewers must be especially careful not to expose the culturing beer to oxygen. To some extent, the pellicles formed by Brettannomyces and Pediococcus cultures prevent oxygen from getting into the beer. Brettanomyces (Br. bruxellensis, Br. lambicus, Br. clausenii): “Brett” is a genera of yeasts most responsible for the flavor characteristics of many Belgian beers. When seen under the microscope, they usually have an ellipsoidal shape, but can also be cylindrical or elongated. Since they often form branched chains as they grow, they can create a waxy- or papery-looking pellicle which floats on the surface of the beer, sometimes with large “bubbles” in it. Under aerobic conditions, they can metabolize glucose and alcohol into acetic acid but also seem to produce more ethanol under similar conditions. By contrast Saccharomyces produces less alcohol under aerobic conditions. Also unlike Saccharomyces, Brett can digest dextrins, resulting in a slow, constant fermentation over a period of months. Brettanomyces produces characteristic acetic, vinous, cidery, earthy or “horsy” aromas. In normal brewing they can also produce various off flavors described as phenolic, medicinal, smoky, leathery, “mousy,” sweaty, cheesy or goaty. In limited quantities, Brett aromas and flavor are a desirable characteristic in some Belgian beers! B. bruxellensis is the dominant Brett strain around Brussels. It imparts rich earthy notes and an acetic finish. B. claussenii was the first Brett species to be isolated, in 1904, by the same Danish researchers who discovered lager yeast. It was isolated from an English “stock” beer (a strong, matured beer, used for blending with younger beers), which is why the translation of the genus Brettanomyces means “British sugar fungus. It is hard to get commercially, but some lambic brewers (especially Frank Boon) consider it important, since it imparts fruity characteristics as well as the classic Brett “horsiness.” B. lambicus is associated with Belgian countryside breweries. It imparts distinctive flavors and aromas described as “horsy” or “old leather.” Tips on Using Brett: Several strains of Brettanomyces can be cultured form the dregs of Orval beers (several strains of Br. bruxellensis). There is also some evidence that Brettanomyces has an affinity with wood, and produces more flavor when in contact with it. For this reason, homebrewers who ferment wild beers in glass sometimes add a few oak chips to the carboy. Disturbing the pellicle on a fermenting container of sour beer isn’t that big a deal as long as you don’t aerate the beer when you do it. Aeration will induce Brettanomyces regrowth and make it convert alcohol into acetic acid. Enteric Bacteria (Enterobacter cloacea, Klebsiella pneumoniae, Escherichia coli, Hafnia alvei, Enterobacter aerogenes and Citrobacter freundii, etc.): Various genera of enteric bacteria are some of the first microbes to appear in raw wort, but die off within a month due to increased levels of ethanol and lowered pH. They are critical in flavor of wild and sour beers. Unfortunately, they are related to some of the microbes that cause food poisoning. Fortunately, the species which grow in beer are harmless, except to people with compromised immune systems. Since enteric bacteria are commonly found in ordinary kitchens (especially on dirty dishrags and sponges), unless you are absolutely fanatical about sanitation, if you brew in your kitchen you probably have some enteric bacteria in your wort. Fortunately, in non-sour beers, a healthy yeast culture quickly outcompetes any enteric bacteria, killing them within hours to days as the wort’s pH drops. Enterobacteria are the primarily producers of acetic acid in sour beers. Their metabolism also consumes much of the available glucose in the wort, slowing Saccharomyces growth, which in turn allows slowgrowing microbes such as Brett and Pediococcus to survive. They are also important in that when they die, they release nutrients necessary for Brett and Pediococcus. They produce odors and flavors described as celery-like, parsniplike, mushroom-like, smoky or moldy which are not removed by the fermentation process. They can also produce lactic or acetic sourness. Tip on Using Enteric Bacteria: To infect your brew with enteric bacteria, leave the cooled wort open near a kitchen sink for several hours and then wait 24 hours before pitching your yeast. Delaying yeast pitching lets the bacteria gain a foothold before the drop in pH due to their metabolism, and the increase in ethanol produced by the yeast kills them off. Kloeckera (K. apiculata): This is a genus of yeast which consumes glucose, produces ethanol, and secretes enzymes that break down proteins, releasing amino acids for use by later generations of microbes. It also lowers pH, which in combination with ethanol, tends to inhibit bacterial action. Since it can metabolize only glucose, it dies off early in the fermentation process, allowing Saccharomyces to gradually take over (the lack of glucose inhibits quick Saccharomyces growth). Lactobacillus (L. delbrueckii): As its name implies, Lactobacillus is a genera of bacteria which produce lactic acid. Some work on lactose, others convert glucose to lactic acid. L. delbruckii is the bacteria used to ferment Berliner Weiss. L. acidophilus is used to convert milk into yogurt, while other lactobacillus species are responsible for turning milk into cheese or souring sauerkraut. Some brewers have experimented with using L. acidophilus culture by adding yogurt to their beer. Berliner Weiss is traditionally been inoculated with lactobacillus by adding raw, unhulled wheat to the cooled wort. Beer soured by lactobacillus will have a crisp sour flavor, as opposed to a more astringent and vinous sourness from acetobacter infection. Note on culturing Lactobacillus: For lambics, it is possible to make a culture of this bacteria (and other microbes) by culturing the dregs of a bottle of Dentergem's Wit or Petrus Oud Bruin. Since lactobacillus can grow slowly, this is another starter culture which must be prepared several days beforehand. Pediococcus (P. cerevisiae, P. damnosus): “Pedio” is a slowgrowing, lactic-acid producing bacteria which prefers warm, anaerobic conditions. It generally appears in conjunction with Brett species, since Brett produces a pellicle on top of the wort which inhibits diffusion of oxygen into the wort. Pedio will also sometimes form a “wrinkly,” “ropy,” “stringy” or “brain-like” pellicle of its own. It gradually appears over a period of 3-4 months, gradually killing off Saccharomyces species as it produces lactic acid. In traditionally-produced lambics, the increase in Pedio growth also coincides with warmer spring and summer temperatures. Without Part 2: Sour Ales (BJCP Category 17) 17A. Berliner Weisse Aroma: A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS. Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent. Flavor: Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS. Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol. Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale. Comments: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups (‘mit schuss’) flavored with raspberry (‘himbeer’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world. History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Only two traditional breweries [Schultheiss and Kindl] still produce the product [in Berlin]. [Like Kölsch or Champagne, the the rise in temperature, the bacteria will not appear, resulting in less sourness. In addition to producing a lactic sourness, Pedio also produces large amounts of diacetyl, detectable as “slipperiness” or “butteriness” on the tongue or the back of the mouth. Diacetyl is also detectable as a vanilla, butterscotch, buttery, or toffee aroma or flavor. Tips on using Pediococcus: Excluding oxygen is critical when working with Pedio. In an anaerobic environment, it will gradually convert glucose to lactic acid, imparting a smooth, complex sourness to the beer. Do not aerate Pedio starters and start them at least a week before you intend to brew. Since it is a tricky organism to cultivate successfully, you may need to make two or three starters. Saccharomyces (S. cerevisiae, S. globosus, S. dairensis, S. uvarum, S. bayanus, etc.): Various genera of Saccharomyces can metabolize monosaccharides, disaccharides and (occasionally) trisaccharides to produce carbon dioxide and ethanol. Some wild Saccharomyces strains can also ferment dextrins. The various strains of yeast produce a vast variety of aroma and flavor byproducts. Strains of yeast used for wild beers can often produce high levels of phenols, producing medicinal, smoky or spicy aromas and flavors. Saccharomyces is the main producer of ethanol in sour beers. In sour beers, Saccharomyces is the “second wave” of microbes to take over (the first being Kloeckera and enterobacteria), first appearing 1-2 weeks after the wort is pitched. As their numbers increase, the ethanol they produce kills off the first wave of invaders. In turn, Saccharomyces is killed off by the increasing acidity brought on by Pediococcus and Brett, gradually declining over a period of 3-4 months. term Berlinerweisse is an Appellation Controlee, protected by the E.U. European brewers outside of Berlin cannot call their products “Berlinerweisse.”] Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional. Commercial Examples: Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse. (Unofficial: Bruery Hottenroth). 17B. Belgian Red Ale Aroma: Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There is often some vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour, acidic aroma ranges from complementary to intense. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma. Appearance: Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention. Flavor: Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour, acidic character ranges from complementary to intense. Malty flavors range from complementary to prominent. Generally as the sour character increases, the sweet character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red winelike character with a long, dry finish. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Mouthfeel: Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Overall Impression: A complex, sour, red wine-like Belgian-style ale. Comments: Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%. History: The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art. Ingredients: A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. Commercial Examples: Duchesse de Bourgogne, Monks Café Red Ale. 17C. Belgian Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma. Appearance: Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color. Flavor: Malty with fruity complexity and some caramelization character. Fruitiness commonly includes dark fruits such as raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish. Overall Impression: A malty, fruity, aged, somewhat sour Belgian-style brown ale. Comments: Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. History: An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness. Commercial Examples: Liefman’s Goudenband. 17D. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl. Appearance: Pale yellow to deep golden in color. Age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. Head color is white. Flavor: Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated. Overall Impression: Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. Comments: Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are bottled only when they have completely fermented. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for antibacterial properties more than bittering in lambics. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling. Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Commercial Examples: None at this session (Cantillon Grand Cru Bruocsella 1900 for the exam). Unofficial: De Proef Belgian Primitive (3 variants). 17E. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigarlike, or cheesy aroma is unfavorable. No hop aroma. No diacetyl. Appearance: Golden in color. Clarity is excellent (unless the bottle was shaken). A thick rocky, mousse-like, white head seems to last forever. Always effervescent. Flavor: A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. No hop flavor. No diacetyl. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated. Overall Impression: Complex, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. Comments: Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics. Products marked “oude” or “ville” are considered most traditional. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Commercial Examples: Oud Beersel Oud Gueuze, Lindemans Gueuze Cuvée René. 17D. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting. Always effervescent. Flavor: The fruit added to the beer should be evident. A low to moderate sour and more commonly (sometimes high) acidic character is present. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character – thus fruit lambics are not intended for long aging. A low, complementary sweetness may be present, but higher levels are uncharacteristic. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent. No hop flavor. No diacetyl. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated. Overall Impression: Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. A lambic with fruit, not just a fruit beer. Comments: Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Any overly sweet lambics (e.g., Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (postfermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes. Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Commercial Examples: Boon Kriek, Hanssen’s Kriek. Vital Statistics Name 17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin 17D. Straight (Unblended) Lambic 17E. Gueuze 17F. Fruit Lambic OG 1.028-1.032 1.048-1.057 1.040-1.074 1.040-1.054 1.040-1.060 1.040-1.060 Inspirational Reading Books Guinard, Jean-Xavier. Lambic, Brewer’s Publications, Boulder, Co. Hieronymus, Stan. Brewing With Wheat. Brewers Publications, Boulder, Co. Jackson, Michael. Great Beers of Belgium. Jackson, Michael. Pocket Guide to Beer. Jackson, Michael. World Guide to Beer. Rajotte, Pierre. Belgian Ale, Brewer’s Publications, Boulder, Co. Sparrow, Jeff. Wild Brews: Beer Beyond the Influence of Brewer’s Yeast. Brewer’s Publications, Boulder, Co. FG 1.003-1.006 1.002-1.012 1.008-1.012 1.001-1.010 1.000-1.006 1.000-1.010 ABV 2.8-3.8% 4.6-6.5% 4-8% 5-6.5% 5-8% 5-7% IBU 3-8 10-25 20-25 0-10 0-10 0-10 SRM 2-3 10-16 15-22 3-7 3-7 3-7 The Biohazard Lambic Brewer's Page (http://liddil.com/beer/) HIGHLY RECOMMENDED! Where the Wild Yeasts Are! (http://hbd.org/brewery/library/LambicD0530.html) Berliner Weisse Berliner Weisse (http://en.wikipedia.org/wiki/Berliner_Weisse) Berliner-Kindl (http://www.berliner-kindl.de/) (Fluffy brewery web page, in German) German Beer Styles: Berliner Weisse (http://www.germanbeerguide.co.uk/berliner.html) Brewing Sour Beers Belgian Sour Beers A Silk Purse from a Sow's Ear (http://hbd.org/brewery/library/Lambic.html) Brewing Belgian Beer Here (http://www.belgianstyle.com/mmguide/brew/brew01.html) Lactic Acid Beverages: Sour Beer, (milk) & Soda (http://www2.parc.com/emdl/members/apte/GingerBeer.pdf) PDF of a presentation by Raj Apte, one of the major homebrew researchers into sour beers. Lambic Beer FAQ (Frequently Asked Questions) (http://brewery.org/library/LambicFAQ.html) Lambic Brewing (http://byo.com/component/resource/article/979-lambic-brewing) Lambic resources on the Net (http://bergsman.org/jeremy/lambic/net.html) New Lambic FAQ and Resources (http://bergsman.org/jeremy/lambic/lambic.html) The Anarchist's p-Lambic (http://www.brewery.org/brewery/library/Anarchplamb.html) Belgian Brown Ale (http://www.belgianstyle.com/mmguide/style/brown.html) Brewery Rodenbach: Brewing Sour Ales (http://hbd.org/brewery/library/Rodnbch.html) Oud Bruin and Flanders Red Ale (http://www.belgianstyle.com/mmguide/style/sour.html) Oud Bruin (http://www.belgianstyle.com/mmguide/taste/oudbruin.html) Lambic Belgium's Great Beers: The Lambic Family of Beers (http://www.beerhunter.com/documents/19133-000214.html) Brouwerij 3 Fonteinen (http://www.3fonteinen.be/index_e.htm) Brouwerij Cantillon (http://www.cantillon.be/br/Cantillon.php?lang=3&page=1) Lambic (http://en.wikipedia.org/wiki/Lambic) Lambic Ale (http://www.belgianstyle.com/mmguide/style/lambic.html) Lindeman's (http://www.lindemans.be/start/home/en) Oud Beersel (http://www.oudbeersel.com/en/)