Mouthfeel and Bitterness: The art of Brewing Brett Saisons
The creation of a good Brett Saison is somewhat of a blend between science and art. At its heart, it requires a deep understanding of yeast strains, the fermentation process, and how different elements work together to achieve the perfect balance of mouthfeel and bitterness. Add Brettanomyces Brett yeast into the mix, and things get even more complex. That’s why we’re here – let’s unravel the mystery together.
What exactly is Brett Saison?
Before diving into the details of how to perfect your Brett Saison, let’s familiarize ourselves with what exactly this beer style is. A Saison, traditionally, is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. The term ‘Saison’ actually means ‘season’ in French, referring to the historical fact that these beers were traditionally brewed in the colder months and then enjoyed in the warm summer season.
The term ‘Brett’ in Brett Saison refers to Brettanomyces, a genus of wild yeast that is typically used in the brewing of these beers. This wild yeast strain adds extra layers of complexity to the beer, resulting in a rich profile filled with funky, fruity, and sometimes earthy notes.
The Art of Achieving Perfect Mouthfeel in Brett Saisons
Ditch the Rulebook
Firstly, when it comes to the mouthfeel of a Brett Saison, please, for the love of beer, ditch the rulebook. Truly great brewing often involves a certain level of experimentation, as you try out different combinations and processes to achieve the texture, carbonation, and smoothness that tickles your palate perfectly. Different strains of Brett will contribute varied textual elements, so don’t be shy to play around with several types until you dial in your favorite mouthfeel.
Mastering the Mash Temperature
The mash temperature plays a substantial role in the texture of your Brett Saison. Tap into a higher temperature range — somewhere in the ballpark of 156-158 °F (68.9-70 °C) — to encourage the production of unfermentable sugars. These will contribute a significantly richer mouthfeel to your beer.
Getting the Bitterness Just Right
Balancing with Brett
When it comes to bitterness, you’re constantly trying to balance it against the malt sweetness and the funky character attributed to Brett. Traditionally, the Brett Saison isn’t extremely bitter, but again, beer styles are more like guidelines than hard-and-fast rules.
Limit Late Hop Additions
What can undoubtedly help in keeping the bitterness in check, is curbing those late hop additions. This will prevent an overpowering hop flavor that can cloud the unique character brought by the Brett yeasts.
Kick-starting with Brett Starter
In order to enable the Brett to present its full potential in your brew, consider making a yeast starter. This includes stepping up the Brett cultures gradually, from small starters to larger ones, allowing the yeast to reproduce and become more active before making its way into your wort. The result? A more pronounced Brett character that is sure to please any lover of funky, complex beers.
So there you have it – a simple guide to dialing in mouthfeel and bitterness for your Brett Saisons. As always, brewing is a personal journey as much as it is science. So, feel free to be bold, push boundaries, and ultimately, create a brew that is genuinely yours. Happy brewing!
