Tag Archives: Brettanomyces

Mikkeller Yeast Series: Brettanomyces

Posted on December 9, 2011 by Aschwin de Wolf

Admittedly, I was a little hesitant about this beer because Mikkeler seems to show little restraint in what it releases to the market. But this “educational” beer designed solely to showcase the Brettanomyces yeast was too tempting to leave untouched … Continue reading →

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Anchorage brews with brettanomyces

Posted on November 28, 2011 by Aschwin de Wolf

When I ventured into the low-temperature walk-in beer section in my local Whole Foods recently, my eye caught no fewer than three bottles from Anchorage Brewing that all said “with brettanomyces:” a Saison (Love Buzz), a Wit Bier (Whiteout), and … Continue reading →

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Wild Yeast

Posted on November 1, 2011 by Aschwin de Wolf

Chris White and Jamil Zainasheff’s Yeast: The Practical Guide to Beer Fermentation is a thorough review of the subject of yeast, with the practical (home)brewer in mind. It is mostly a treatment of commercial brewer’s yeast but there are some … Continue reading →

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Authentic wine

Posted on October 28, 2011 by Aschwin de Wolf

Jamie Goode and Sam Harrop’s Authentic Wine: Toward Natural and Sustainable Winemaking is the most extensive (technical) review of natural wine making to date. The authors prefer the term authentic wine to recognize the fact that wine is not a … Continue reading →

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Avery Brabant

Posted on October 1, 2011 by Aschwin de Wolf

During a recent business trip I located a bottle of Avery’s Brabant. Brabant is a dark wild ale that was fermented with two strains of brettanomyces and aged for 8 months in Zinfandel barrels. The beer was bottled on February … Continue reading →

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