Base Beer Style: Mixed-Fermentation Sour Beer (BJCP 28B)
Ingredients: TexMalt San Jacinto 2-Row (Ft. Worth, TX), Vienna Malt, Flaked Oats, raw Root Shoot Olander Wheat (Loveland, CO), Spelt Malt, TexMalt Denton County Wheat Malt and Honey. Aged hops at the start of the boil, Galena mid-boil and Egypt Valley Hops (Ada, MI) Sorachi Ace at the end of the boil.
Yeast: Bottle culture from Brasserie Fantôme (Érezée, Belgium).
Specialty Ingredients: N/A
ABV: 4.7%
IBU: 35
Bottling Additions: 2 oz Honey/gallon, targeting 3.7 Volumes CO2. Belle Saison yeast.
Notes: What's a Gristee? Depends on who you ask- and in what context you ask them. Sometimes described as a "petit Siason", Grisettes are their own thing. With some similarities to Saison, sure, but that would be like saying that Pale Ale is just a less bitter IPA. Not quite the wohole context.
If you're new to the style, start with this article in the May/June issue of Zymurgy Magazine. Here, Grisette is describes as a beer made from "malted barley and wheat, with a notable hop bitterness and flavor." You may need to be a member of the American Homebrewer's Association and log in to their website to read the article.
The BJCP Guidelines do not include Grisette as a separate style from Saison, so that's how you'd enter the beer for competition... unless you ferment them using a mix of fermentation organisms, and then you need to enter under 28B.
Other articles to look at:
BYO Magazine: https://byo.com/article/grisette-style-profile/
Hors Catégorie Brewing : http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html
Milk the Funk wiki: https://www.milkthefunk.com/wiki/Grisette
This batch was brewed on 7/4/2023 and bottled on 10/1/2023.
.png)
No comments:
Post a Comment