Old ale med brett?

[Terje Kolbeinsen]

Rett som det er uttaler jeg meg, uten først å sjekke øldommerbibelen [emoji849][emoji56]

Den sier; «Syrlige langtidslagret eksempler hører ikke inn under denne øltypen.»
Så da kan det vel godt hende, at brettkarakter øl får trekk [emoji22]

Beklager at jeg var litt rask på avtrekket her ...


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[Birhanen]

De burde ha strøket «langtidslagret» i den setningen.

 

[jab]

Brett alene skal ikke syrne ølet. Så det bør jo gå bra det.

 

[Birhanen]

In some cases old ale was a blend of young and old. The "stock ale" was the brewery's very aged ale and was used to inject an "old" quality, and perhaps acidity to the blend.

 

[Finn Berger]

Brett alene skal ikke syrne ølet. Så det bør jo gå bra det.

"One feature of Brettanomyces is its ability to produce certain acids. In the presence of large amounts of oxygen, acetic acid production can be high, as Brettanomyces oxidizes ethanol and residual sugars into acetic acid. See acetic acid. During barrel aging, small amounts of oxygen diffuse through the oak quickly being scavenged by Brettanomyces cells, and producing a crisp acidity. When using Brettanomyces for bottle conditioning oxygen is minimal so less acidity is produced leaving clean Brettanomyces flavors." (The Oxford Companion to Beer Definition of Brettanomyces )

Med vanlig bryggeframgangsmåte skulle det ikke bli noen merkbar syrning, altså. Har vi god kontroll, styrer vi dette sjøl.