I live 5miles from Roeselare and the rodenbach brewery. Nice that you've tried this style. But please after a year don't bottle everything. Make it a solera system. Bottle the half en fill up with fresh wort. Maybe blend with 'krieken' (sour cherries) or strawberries. With the solera system you'll get a more balanced beer in time. Cheers from Belgium!
I'm planning to brew one Flanders Red on Friday, when u say 'fill up with fresh wort', u have to ferment (primary/secondary?) it before you blend it with the half aged one ? Cheers
I've had that Duchess. Tasted like a very acidic throw-up. The throw up that is violent and scratches your throat and the acid sticks in your throat. Yum
That smell is butyric acid, most often from Clostridium butyricum, which is healthy to have in your guts but stinks of vomit. Flanders Red Ales normally don't have a noticeable amount of butyric acid in. If you got one which did that must've been an off bottle. I live in the Netherlands and we have these beers in the local supermarket and I've never had one yet which smelled of butyric acid, but I have made that mistake with my homebrew once. If the wort isn't completely boiled for at least an hour or if the boiled wort touches something from before the boil, then Clostridium butyricum can survive or get in again.
Martin Keep up the good work, suggest you change the bubbler airlock to a silicone one. These have no water in, can't dry out or get knocked about by inquisitive fingers etc. It's worth it as you'll forget to maintain the bubbler ie top up or have some other accident.
My family and I opened 2 beers on New year's from Pfeim. A 2019 Flanders red and the 2020. The fresher beer was exactly what you'd expect. Sharper notes with tons of oaky-wine flavors. But the 2019 was exactly how you described. Vinigar and oak on the nose and the flavor went from mildly tart and sweet then drifted into nothingness. We were blown away. Possibly the "smoothest" beer I've ever tasted. Apparently now seeing this video it is to style.
I love a good Flanders red on the rare occasions I can find an example. Duchess is the only one regularly available, and by that I mean I might see it in my area maybe twice a year. For me, that fruity, vinegary aroma brings to mind balsamic vinegar, and I pair it with dishes the same way. Pairs awesomely with a bitter green salad with some crumbled feta, maybe some toasted walnuts.
Gordon Strong published an article on Flanders which inspired me to brew one last November. You could have added the rosalare to primary with the oak and let it sit. The yeast would have done its thing then the bugs would’ve finished up...or at least that’s the idea. Interesting to see how it turns out. I only added 1.45 oz med toast French oak to mine.
@@TheHomebrewChallenge Would you leave the wood chips in there the entire time? Great video. You've inspired me to go down the route of fermenting with some wild yeast.
I brewed a Flanders Brown, same beer just darker, fermented great, tasted great. I put it in a secondary with an oak spiral and added the souring packs. I went away for a long weekend and when I came back I found the secondary bucket I used had a leaked around its spigot and all I had left was about a bottle... I nearly cried. I love a good Flanders.
Another great video Martin. Cranking out a beer a week from grain to glass is no easy job, regardless of the fermentation time... Keep up the good work fella!
Tip for the next time you wanna open a cork bottle. Hold the cork and twist at the bottom of the bottle, better grip and torque and you wont twist the head of the cork. Otw great vid as usuall, cant wait a whole year.
Just pitched my Roeselare blend after primary with Wyeast 1007. Going to let it get funky for a year minimum, figured about 6 months in Ill toss in an oak spiral to give a little of the barrel-aged oak flavor. Talk about good timing! 5 lb (42.1%) - Crisp Maris Otter - Grain - 3.5 °L 5 lb (42.1%) - Weyermann Munich I - Grain - 5.8 °L 8 oz (4.2%) - Simpsons Aromatic Malt - Grain - 23 °L 8 oz (4.2%) - Briess Oats, Flaked - Grain - 1.6 °L 8 oz (4.2%) - Briess Special Roast - Grain - 37.5 °L 6 oz (3.2%) - Castle Malting Chateau Special B - Grain - 113.1 °L 1 oz (10 IBU) - Hallertauer Mittelfrueh 2.8% - Boil - 60 min
@The Homebrew Challenge, you really should consider finishing at least some of this beer in bottles. Aging works so much better in a glass bottle than in a keg. Five years from now you'll be drinking this beer with a totally different flavor profile from when it was just finished. I use 8 grams/liter of priming sugar (I'm sure you can work out the equivalent in old money) for sour beers like this and let the refermentation take place with the yeast from the secondary fermentation.
Stoked to see how this turns out! Easily one of my favorite styles. Between your acting and your sons shorts I was cracking up the whole time. Did you get a new transition pack? I like the side by side setup!
Great video as always Martin. I have aged many sours beers for 12 months + without any issues but I think you're gonna want to do something about the head space in that fermenter. I use sanitized glass marbles personally.
I have a kettle sour version on the go right now! Not completely true to the style but I don't have the gear for a year long endeavor. I added a touch of balsamic vinegar to give some acetic acid, also 6 ounces red wine oaked with toasted oak chips. Duchesse du Bourgogne is aged in wine bars so there's a prominent Red wine character
I did a split batch quite a few years ago. One I used an oak cylinder through the bung on a glass carboy, other was just typical airlock. Left for about 6 months. The oak one formed a really nice pellicle and was VERY close to rodenbach GC. The other one was good, but boring in comparison. Both way more sour than the duchesse you are drinking, but not like the 2009 la folie that, while fantastic, could have etched concrete.
it sounds fairly fine to me especially seeing it's only toasted and not charred oak, and will be kept in a cold place for only a year so it won't be doing much of what usually happens in Barrels.
@@dicktophone4184 Barrels however have been charred way more (the lowest level of Barrel char is higher than the highest level of chip toasting) and thus actually are able to release more wood sugars for a given surface area than toasted chips.
From one Beer UA-camr to another, editing changes have been noticed. Good on ya mate! Look good! ...but also you should have started this beer a year ago hahaha
Just wanted to thank you for your videos, I have the 20 gallon clawhammer 240 volt and love it! Plan on using lots of your recipes/thoughts. Have you seen the uni pro conical fermenter? I keep flip flopping between another keezer for fermentation or that. Might be because of my trip 28 years ago to disneyworld with the peltier hot cold grabbing the device in the old epcot... ahh fond memories. Could bias my opinion of $400 for keezer vs $1500 for that... plus the smaller footprint.
Hey Martin. How are you enjoying the spike fermenters? Been looking at getting one myself but can’t decide between the cf5 and the flex+. Any pros/cons to either of them that could help me decide? Thanks!
Martin, from the word of experience, if you're serious about aging this beer for a year in a carboy, find a way to seal it off once fermentation subsides. Pay particularly close attention to the liquid level in the airlock lestwise the sanitizer evaporate away and permit oxygen in. I have 4.5 gallons of 1.5 year old oxidized Russian Imperial Stout that I may have to pour out because oxygen got it during the year long aging. It's "ok"...but finishes with an awful sherry-wet cardboard note. So...don't let that happen to you!
@@TheHomebrewChallenge sadly ludicrously hard to find over where I am, but everything I've heard about it has been positive so once it's safe to do so I may go to florida to have some.
Very intriguing, Martin! If those chips were new oak it’s way too much/too long. How about a neutral-ish 5 gallon wood barrel that had Port in it for 6 months?
@@TheHomebrewChallenge I think “new” means not used. For instance, Scotch whisky cannot be aged in new oak, but American Bourbon must be aged in new oak. I know you would prefer not to open the carboy, but I would taste occasionally and be prepared to re-rack off the chips if the oak influence becomes dominant. Cheers!
@@glleon80517 Scotch can definitely be aged in new oak, several distillers have done it like Benromach and Auchentoshan. The Octomore 7.4 was fully aged in virgin oak, others will finish in it like Deanston does for one of their expressions which ages first in Ex-Bourbon then finishes in virgin American oak. The only legal requirement barrel wise is that it is aged in oak (of any kind) for at least 3 years.
MARTIN. Just a question which clawhammer system are you using 110 or 220? And how do you like the system? Looking at getting one, I do have 220 in their now but just cost effective is what I'm looking as well. Thanks in advance.
If you can ferment it warmer (~80F) and add some bottle dregs from commercial beer, I bet you’ll have something fairly tasty in less than 6 months. The oak chips you added will probably overpower the flavor in less than a month btw. Will you rack off of them soon?
Doo-chess de Borgonia, I think, was married to and beheaded by Lactobackcillius in the late 15th century.😉😂😂 Great video. Looking forward to the really taste test.🙂
Are you going to keep all of the oak chips inside for the whole year. I'm not an expert but I would prefer to put them on the beginning of fermentation instead keeping them for 12 months. P. S. You really got a great set up now I'm so jealous, take care mate...😎
Good luck to you. Even though I drink more beer then what the doctor recommends I can't do Belgian, except lambic. Life's too short, I've moved on. Disappointed with myself but Belgian is not for me.
Agreed with everyone's comments about the wood chip, you want a lesser amount and I would only leave in for month max. Usual great vid though. Ps, i speak fluent French, no comment on both of your pronunciations :)
If you did nt used any wood or barrils for the stocking and aging it will never taste similar to the originally described styles ( look for monks cafe) also you need a level of acetic acidity (vinegar) obtained from acetobacter
I don't believe you when you point at the apple charger. Admit you have been hit by a unconditional fan when you announced you won't be brewing the 99 styles !
One thing I have noticed on that brewing system you have been using is the top hose which joins to the lid kinks, it looks as though it could do with a 90 degree attachment on it also I'm in Australia and we do not get the glass carboy obsession they have in the US, don't understand it
I think you have a problem with barrel Chip's, i don't recomand to let's stay them to long in fermenter. 2 month is ok, longer you will have an of-flavor! Another thing is the way you dezinfectes chips,! Anyway it's a good video and I will wait with interesant the results! Cheers !
I personally do not consider this to be beer. I love Belgian ales because they are sweet or fruity. But this Pediococcus beer can be made at home by dumping red wine vinegar in a simple red ale. Voilá! La douchesse! (Sour beer is not beer)
Wort that is fermented with yeast and not completely distilled is in fact the very definition of beer. The fact that lacto, Pedio, and Brett are also part of the mix is irrelevant. It is a European sour ale. Thanks for playing though.
@@smitty7592 I think you meant attenuated. And yes, back in the day beer was kept in casks and fermented further by the bugs in the wood. But it never turned out with the amount of vinegar found in the beer from the video, which I drank and hated.
These videos are great and thanks for sharing your recipes! But I don’t see your mash water & sparge water quantities here? As I’d love to have a go at brewing this Flanders red - do you know what your quantities were?? Thanks!!
I live 5miles from Roeselare and the rodenbach brewery. Nice that you've tried this style. But please after a year don't bottle everything. Make it a solera system. Bottle the half en fill up with fresh wort. Maybe blend with 'krieken' (sour cherries) or strawberries. With the solera system you'll get a more balanced beer in time. Cheers from Belgium!
Living the dream! 🍻
I'm planning to brew one Flanders Red on Friday, when u say 'fill up with fresh wort', u have to ferment (primary/secondary?) it before you blend it with the half aged one ? Cheers
@@4Chaff yes, first ferment with a normal yeast and secondary with the Roeselare.
I've had that Duchess. Tasted like a very acidic throw-up. The throw up that is violent and scratches your throat and the acid sticks in your throat. Yum
That smell is butyric acid, most often from Clostridium butyricum, which is healthy to have in your guts but stinks of vomit. Flanders Red Ales normally don't have a noticeable amount of butyric acid in. If you got one which did that must've been an off bottle. I live in the Netherlands and we have these beers in the local supermarket and I've never had one yet which smelled of butyric acid, but I have made that mistake with my homebrew once. If the wort isn't completely boiled for at least an hour or if the boiled wort touches something from before the boil, then Clostridium butyricum can survive or get in again.
Brewed up both of these on Easter Sunday, lambic and flanders. Very active fermentation, almost blew lids off my fermenters 😁
That is an awesome homebrew setup.
Martin
Keep up the good work, suggest you change the bubbler airlock to a silicone one. These have no water in, can't dry out or get knocked about by inquisitive fingers etc. It's worth it as you'll forget to maintain the bubbler ie top up or have some other accident.
My family and I opened 2 beers on New year's from Pfeim. A 2019 Flanders red and the 2020. The fresher beer was exactly what you'd expect. Sharper notes with tons of oaky-wine flavors. But the 2019 was exactly how you described. Vinigar and oak on the nose and the flavor went from mildly tart and sweet then drifted into nothingness. We were blown away. Possibly the "smoothest" beer I've ever tasted. Apparently now seeing this video it is to style.
I love a good Flanders red on the rare occasions I can find an example. Duchess is the only one regularly available, and by that I mean I might see it in my area maybe twice a year. For me, that fruity, vinegary aroma brings to mind balsamic vinegar, and I pair it with dishes the same way. Pairs awesomely with a bitter green salad with some crumbled feta, maybe some toasted walnuts.
Good looking spike conical fermenter. They look so great to have. I'll have to get my own!!
Gordon Strong published an article on Flanders which inspired me to brew one last November. You could have added the rosalare to primary with the oak and let it sit. The yeast would have done its thing then the bugs would’ve finished up...or at least that’s the idea. Interesting to see how it turns out. I only added 1.45 oz med toast French oak to mine.
Oh that's interesting.Yeah looking forward to checking this out... in 2022!!
@@TheHomebrewChallenge Would you leave the wood chips in there the entire time? Great video. You've inspired me to go down the route of fermenting with some wild yeast.
I brewed a Flanders Brown, same beer just darker, fermented great, tasted great. I put it in a secondary with an oak spiral and added the souring packs. I went away for a long weekend and when I came back I found the secondary bucket I used had a leaked around its spigot and all I had left was about a bottle... I nearly cried. I love a good Flanders.
Yikes. Sounds messy.
My heart hurts for that loss!
Another great video Martin. Cranking out a beer a week from grain to glass is no easy job, regardless of the fermentation time... Keep up the good work fella!
Thank you!
I can't wait too taste some of those I'm super excited miss y'all bunches it looks so tasty!!!
Oh no! I was looking forward to those other sour styles... Great video as always.
Had a Bourgogne de Flanders. Delicious. Tried the Duchesse de Bourgogne and ooooft! It was like balsamic vinegar soaked in woodchips.
Tip for the next time you wanna open a cork bottle. Hold the cork and twist at the bottom of the bottle, better grip and torque and you wont twist the head of the cork. Otw great vid as usuall, cant wait a whole year.
Great tip!
Just pitched my Roeselare blend after primary with Wyeast 1007. Going to let it get funky for a year minimum, figured about 6 months in Ill toss in an oak spiral to give a little of the barrel-aged oak flavor. Talk about good timing!
5 lb (42.1%) - Crisp Maris Otter - Grain - 3.5 °L
5 lb (42.1%) - Weyermann Munich I - Grain - 5.8 °L
8 oz (4.2%) - Simpsons Aromatic Malt - Grain - 23 °L
8 oz (4.2%) - Briess Oats, Flaked - Grain - 1.6 °L
8 oz (4.2%) - Briess Special Roast - Grain - 37.5 °L
6 oz (3.2%) - Castle Malting Chateau Special B - Grain - 113.1 °L
1 oz (10 IBU) - Hallertauer Mittelfrueh 2.8% - Boil - 60 min
Super, let's compare notes this time next year :-)
@The Homebrew Challenge, you really should consider finishing at least some of this beer in bottles. Aging works so much better in a glass bottle than in a keg. Five years from now you'll be drinking this beer with a totally different flavor profile from when it was just finished. I use 8 grams/liter of priming sugar (I'm sure you can work out the equivalent in old money) for sour beers like this and let the refermentation take place with the yeast from the secondary fermentation.
Stoked to see how this turns out! Easily one of my favorite styles. Between your acting and your sons shorts I was cracking up the whole time. Did you get a new transition pack? I like the side by side setup!
Hey thanks for noticing the new graphics package. I think you've been the only person to notice :-)
Great video as always Martin. I have aged many sours beers for 12 months + without any issues but I think you're gonna want to do something about the head space in that fermenter. I use sanitized glass marbles personally.
What is the concern with the headspace? If it's a sour beer and a pellicle is forming on the top that is more than enough barrier to protect the beer.
Duchesse is my favorite sour beer for sure! locally only 330ml bottles are available, at 4.5$ each :)
Yeah that larger bottle was not cheap.
I can only find 250ml bottles, but at only 3.4$ (including tax)
I have a kettle sour version on the go right now! Not completely true to the style but I don't have the gear for a year long endeavor. I added a touch of balsamic vinegar to give some acetic acid, also 6 ounces red wine oaked with toasted oak chips. Duchesse du Bourgogne is aged in wine bars so there's a prominent Red wine character
Sounds good. I did wonder about trying a kettle sour version too.
Actually you don't need any gear, just a plastic carboy, where the water came its just fine, and patience
Martin, can you do a little follow up on how your sour beers look now?
I’ll be bringing them out for tasting in Dec.
Interesting vid. Your recipe is different than mine especially the use of flaked oats and not flaked maize.
Maybe this is the beer that i have wanted to see the most. I'll try it too
Good luck!
Will you be doing an updates on this and the lambic. Really interesting in what bottling will look like
Yes! Moving both to kegs soon
@@TheHomebrewChallenge would love to get your take on how to bottle without oxidation if lambic is meant to be served flat.
Good video. Any update video on St. Patrick's day?
I did a split batch quite a few years ago. One I used an oak cylinder through the bung on a glass carboy, other was just typical airlock. Left for about 6 months. The oak one formed a really nice pellicle and was VERY close to rodenbach GC. The other one was good, but boring in comparison. Both way more sour than the duchesse you are drinking, but not like the 2009 la folie that, while fantastic, could have etched concrete.
4oz of oak chips for a year seems like a massive over oaking.
it sounds fairly fine to me especially seeing it's only toasted and not charred oak, and will be kept in a cold place for only a year so it won't be doing much of what usually happens in Barrels.
Yeah I used 0.5 in mine
I used an oak spiral. Supposedly they are all flavor extracted by about 6 months
@@xander1052 chips are way more surface area than a barrel. They'll give off way more character than a barrel
@@dicktophone4184 Barrels however have been charred way more (the lowest level of Barrel char is higher than the highest level of chip toasting) and thus actually are able to release more wood sugars for a given surface area than toasted chips.
In this video you show a list of bears where did you get that and where can I please answer
What IBUs did you bitter to? I've heard it needs to be under 10 to allow the bacteria to do it's thing.
From one Beer UA-camr to another, editing changes have been noticed. Good on ya mate! Look good! ...but also you should have started this beer a year ago hahaha
Thank you for noticing - I think you are in the minority 😂
I don't think that I could wait a whole year for a beer to finish, although it's definitely worth it.
the trick is to make more beer that you can drink while waiting...
The kettle sours are made for drinking while you wait
Just wanted to thank you for your videos, I have the 20 gallon clawhammer 240 volt and love it! Plan on using lots of your recipes/thoughts. Have you seen the uni pro conical fermenter? I keep flip flopping between another keezer for fermentation or that. Might be because of my trip 28 years ago to disneyworld with the peltier hot cold grabbing the device in the old epcot... ahh fond memories. Could bias my opinion of $400 for keezer vs $1500 for that... plus the smaller footprint.
Hey Martin. How are you enjoying the spike fermenters? Been looking at getting one myself but can’t decide between the cf5 and the flex+. Any pros/cons to either of them that could help me decide? Thanks!
How's the flanders red doing Martin? We need to know!
It’s been a year sat in my closet, looking all weird. Need to get it carbonated and packaged.
@@TheHomebrewChallenge Excellent! 😂 When its ready please tell us how it turned out. 🍻 Cheers!
Finally, my favorite style!
very curious on how it went :)
Martin, from the word of experience, if you're serious about aging this beer for a year in a carboy, find a way to seal it off once fermentation subsides. Pay particularly close attention to the liquid level in the airlock lestwise the sanitizer evaporate away and permit oxygen in. I have 4.5 gallons of 1.5 year old oxidized Russian Imperial Stout that I may have to pour out because oxygen got it during the year long aging. It's "ok"...but finishes with an awful sherry-wet cardboard note. So...don't let that happen to you!
as you are replacing 3 of the sours, maybe try brewing florida weisse? afaik that hasn't been added to the official list yet.
Cool suggestion. This is a new one on me. "The Champagne of the South" I see.
@@TheHomebrewChallenge sadly ludicrously hard to find over where I am, but everything I've heard about it has been positive so once it's safe to do so I may go to florida to have some.
Very intriguing, Martin! If those chips were new oak it’s way too much/too long. How about a neutral-ish 5 gallon wood barrel that had Port in it for 6 months?
Wood barrel would be wonderful. Those oak chips have been sitting in my basement for 18 months. Not sure if that makes a difference.
@@TheHomebrewChallenge I think “new” means not used. For instance, Scotch whisky cannot be aged in new oak, but American Bourbon must be aged in new oak. I know you would prefer not to open the carboy, but I would taste occasionally and be prepared to re-rack off the chips if the oak influence becomes dominant. Cheers!
@@glleon80517 Scotch can definitely be aged in new oak, several distillers have done it like Benromach and Auchentoshan. The Octomore 7.4 was fully aged in virgin oak, others will finish in it like Deanston does for one of their expressions which ages first in Ex-Bourbon then finishes in virgin American oak. The only legal requirement barrel wise is that it is aged in oak (of any kind) for at least 3 years.
MARTIN. Just a question which clawhammer system are you using 110 or 220? And how do you like the system? Looking at getting one, I do have 220 in their now but just cost effective is what I'm looking as well. Thanks in advance.
Yes I have the 220. Definitely worth it for me for the faster times to mash temp and boil.
Is this beer almost done?
If you can ferment it warmer (~80F) and add some bottle dregs from commercial beer, I bet you’ll have something fairly tasty in less than 6 months. The oak chips you added will probably overpower the flavor in less than a month btw. Will you rack off of them soon?
I"ve aged flemish sour style beers in PET carboys for years with great success. Just make sure you keep that airlock full.
Doo-chess de Borgonia, I think, was married to and beheaded by Lactobackcillius in the late 15th century.😉😂😂
Great video. Looking forward to the really taste test.🙂
When the Flanders Red is finished are you going to keg or bottle condition it?
I plan to bottle.
@@TheHomebrewChallenge Awesome, cant wait to see the final beer! Keep up the great work!
How this end up?
is it ready?
It's looking at me saying - carbonate and package me! It's been a year.
Are you going to keep all of the oak chips inside for the whole year. I'm not an expert but I would prefer to put them on the beginning of fermentation instead keeping them for 12 months.
P. S. You really got a great set up now I'm so jealous, take care mate...😎
Thanks! Seems from the comments here most people think oak chips for 1 year will be too long. So not sure yet.
@@TheHomebrewChallenge I would extend primer fermentation in to two weeks and after that just dump them with yeast
Cheers 🍻🍻
Good luck to you. Even though I drink more beer then what the doctor recommends I can't do Belgian, except lambic. Life's too short, I've moved on. Disappointed with myself but Belgian is not for me.
Agreed with everyone's comments about the wood chip, you want a lesser amount and I would only leave in for month max. Usual great vid though.
Ps, i speak fluent French, no comment on both of your pronunciations :)
It's Flemish, not French. They're much closer than if they had tried with a French sounding pronunciation.
LOL
Its pronounced a little closer to du-chess de boor-going. Still not perfect but closer
Du shess. The boor going part is pretty good. Could not think of a closer « English » way
Yeah that's pretty close! Except for the end of "bourgogne". I feel that english speaking people are having a hard time with silent "e".
@@DJRem44 yes! Like Leffe. Everyone says leff-ay instead of lef!
Yeah that's a very good example! I can imagine how hard it is for English speaking people.
If you did nt used any wood or barrils for the stocking and aging it will never taste similar to the originally described styles ( look for monks cafe) also you need a level of acetic acidity (vinegar) obtained from acetobacter
I don't believe you when you point at the apple charger. Admit you have been hit by a unconditional fan when you announced you won't be brewing the 99 styles !
The truth exposed...
I think it more likely that the shiner was inflicted by Lauren when Martin told her she had to wait for a year before tasting the next sour beer 😉
Who said beer making wasn't rocket science.
I think the duchess is artificially sweetened so expect yours to be much more sour in 12 months.
"2 days mash" ... everything take long time with this beer apparently :)
One thing I have noticed on that brewing system you have been using is the top hose which joins to the lid kinks, it looks as though it could do with a 90 degree attachment on it also I'm in Australia and we do not get the glass carboy obsession they have in the US, don't understand it
Shoulda started the 99 beers with the beers that need the longest to be ready.
If only I were that organized...
Too much wood. I would put 20% of that at most
I think you have a problem with barrel Chip's, i don't recomand to let's stay them to long in fermenter. 2 month is ok, longer you will have an of-flavor! Another thing is the way you dezinfectes chips,!
Anyway it's a good video and I will wait with interesant the results! Cheers !
Avoid the oxigen contact with this beer
it's ponounced '' dushess de boorgogne '' not ''dewtchesse'' ;) great brew anyway!
Haha looks like we weren't even close.
@@TheHomebrewChallenge haha no worries it sounds even fancier with your accent haha
BS. Lauren popped him.
Someone should create the Bitcoin beer style!!!
I personally do not consider this to be beer. I love Belgian ales because they are sweet or fruity. But this Pediococcus beer can be made at home by dumping red wine vinegar in a simple red ale. Voilá! La douchesse! (Sour beer is not beer)
Wort that is fermented with yeast and not completely distilled is in fact the very definition of beer. The fact that lacto, Pedio, and Brett are also part of the mix is irrelevant. It is a European sour ale. Thanks for playing though.
So by your own logic any wort fermented before Emile Hansen in 1883 wasn't beer.
I like my beers without infections :)
@@smitty7592 I think you meant attenuated. And yes, back in the day beer was kept in casks and fermented further by the bugs in the wood. But it never turned out with the amount of vinegar found in the beer from the video, which I drank and hated.
These videos are great and thanks for sharing your recipes! But I don’t see your mash water & sparge water quantities here? As I’d love to have a go at brewing this Flanders red - do you know what your quantities were?? Thanks!!