TMBR: sschemy’s Berliner Weisses

After posting about his process in the Berliner Weisse thread, reader Scott (sschemy) was kind enough to send me some samples to try – here they be, on camera.

And here are his comments excerpted from the above thread:

A buddy and I just “brewed” a Berliner-esque beer for a wort transformation challenge from a local brewery. The brewery provided 5 gallons of wort. The base wort was a wheat beer (don’t have the recipe in front of me) around an og of 1.050. We took that wort and split into two batches, we then mashed a 50/50 pilsner/wheat to dilute the original wort down to a gravity of 1.032. No boil, and pitched the Wyeast 3191 in one carboy, and a blend of NE wild yeast with sour dregs from various commercial brews (really have no idea, except there was some dregs from Trinity). We tasted and kegged these this weekend. The brew with the straight berliner yeast is a cleaner tartness, mildly sour now, but very refreshing. The NE wild/dregs beer is slightly funkier, a little less clean, but slightly more sour. This one had a really nice pellicle on it. Currently sitting under 30 psi, and will sample tomorrow. The contest calls for 6 bottles to be submitted. We have very high hopes with this one. Will let you know how it all turns out.

[clever play on words “Berliner” and/or “Weisse” goes here]

This slideshow requires JavaScript.

Partly by reader request but mostly because it’s time: Berliner Weisse.

Tiny grain bill, no boil … this is easier than extract brewing! I should brew Berliner Weisse all the time. Continue reading

basecamp sour 2012: the Brettcurrant edition

This slideshow requires JavaScript.

Truth in advertising – deep down, I really only truly love a fruit beer if it’s also sour or wild or Brett-influenced, something more than just a fruit beer. That’s just the way Crom made me.

Which isn’t to say I can’t appreciate a well-made straight-ahead fruit beer, but, sour or not, I do feel that the fruit should reflect the beer’s provenance – the fruit adds another layer of reality to beer as an agrarian product and an extension of its time, people, and place.

Every great meadmaker I’ve ever met, from Ken Schramm to Curt Stock, has espoused the use of high quality, local fruit when making melomel, and that philosophy translates very well when brewing sour and wild ales.

With all that out of the way, this, then, is the story of what happened to the B portion of Basecamp Sour 2012. Continue reading