Hi fellow heroes!
My apologies for the long absence. I have a tendency to get very wrapped up in my work when my work includes fun, funk & barrels.
Today I want to get everybody up to speed on what we’ve been doing at Refuge with Brettanomyces because we’re really excited to be a part of the new wave of American Wild Ales.
Our first foray into the world of Brett beers was Free Bird, a beer pre-determined to pour for our second Summer Nights event on June 21st. I will admit it was rather nerve-racking to promise a potentially slow-fermenting (funky) beer within a 6 week window, but you don’t start making Brett beers unless you like to live dangerously to begin with.
The barrel chosen was a wine barrel that had previously imparted very little character and produced very neutral beer. While that wasn’t great for a lot of what we were doing with our barrel program, it worked just fine for Brett beer.
Free Bird started as simply a barrel fermented 100% WLP 644 Brett B Trois version of our flagship beer, Blood Orange Wit. We filled the barrel right off the brewhouse with wort and let the beer ferment predominantly in our storage space, as there are always concerns of cross-contamination with such a super-attenuating yeast (that can eat wood proteins).
In this case the term ‘burn’ just means immerse everything in 180 degree water so we limit our chances of ‘clean’ beers getting extra funky flavors and attenuation from Brett.
So with caution Free Bird proceeded. I was a proud father. I photographed some of his first CO2 bubbles:
And when he was kegged:
And finally his first pint:
Along the way Free Bird morphed from a strictly Brett version of our Blood Orange Wit, to include a 5 gallon batch of 100% WLP 645 Brett C Wit & some pineapples and grapefruit blended in for good measure.
I also made a 5 gallon batch of 100% WLP 650 Brett B Wit and that ended up being its own entity with blood oranges and limes, called What The Funk?
The really fun thing about all of this was that we added the Brett C Wit & fruit to a new barrel and transferred all but 5 or so gallons of the Free Bird onto that. We then immediately re-filled the initial barrel full of Brett B Trois with the wort from an Illusion Belgian IPA brew. That new enterprise, now called Delusion, was rocking right away the next morning:
I’ve never seen a Brett B Trois fermentation take off that fast, but then again this was my first time re-pitching it. At any rate, we dry hopped Delusion with a healthy amount of Galaxy, Columbus, & Centennial and we’re all enjoying its bouquet of danky bubblegum and slightly funky melon notes.
Rest assured funk fans, there’s more in the works. Some upcoming projects include:
– 5 gallons of Refugee Tripel with limes & mangoes on Yeast Bay’s Beersel Brett blend.
– 100% Brett B Trois version of our awesome Shelter 9 IPA dry hopped big with some fun things that may include El Dorado, Mosaic, Huell Melon, etc. This will be released at the August 16th Summer Nights event.
– Sauvignon Blanc barrel aged Citra Saison with kumquats on the Yeast Bay’s Lochristi Brett blend.
– White wine barrel aged Imperial Saison with strawberries and cherries on WLP 645 Brett C.
– All sorts of permutations and experiments using new strains and blends like the ones The Yeast Bay is offering.
I also want to mention, since it will get dragged into Brett territory here and there, that our Citra Saison should be out and about on draft pretty soon. I was so excited to see it pouring at one of my favorite watering holes, Public House, that I took a picture:
While we’re veering from the path of funk I should also mention that we were really excited to take 3 medals at this year’s San Diego International Beer Festival!
Finally, I want to say a big thanks to The Mad Fermentationist, Michael Tonsmeire, for always being helpful and assuring me I wouldn’t have to worry about too much oxygen pick up if I fermented Free Bird in a barrel. There’s some beer that’ll be getting bottled and sent your way buddy!
Jester King, as always, deserves a shout out too as they always open their brains for picking about many things farmhouse. They should be expecting beermail too!
That’s all for now. If you find yourself in Southern California, come and drink all this funk so we can make more!