hist-brewing: Leathery yeast

BrewInfo brewinfo at xnet.com
Tue May 2 12:01:13 PDT 2000


Adam writes:
>old method".  Donnsby thinks this is nonsense because he's found that such a
>yeast has a very strong leathery quality which he not has seen attributed to
>any old gruit or shavings ales that he's familiar with.  He thinks that sloes,

That "leathery" quality is probably because he has found himself a
Brettanomyces yeast.  Have him try Boon Geuze or Cantillon Gueuze
and see if they don't smell similarly to his culture.  Brettanomyces
is an important part of the flavour and aroma of Lambics such as
Geuze/Gueuze.

Al.

Al Korzonas, Lockport, Illinois, USA
korz at brewinfo.org
http://www.brewinfo.org/brewinfo/

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