Posts Tagged brett

Hopsfume Brett IPA in The Irish Times

‘Dreamy with hops fume’: two beer styles for the weekend Beerista: 8 Degrees releases a Brett IPA inspired by a Kevin Barry novel; Trouble and Blacks have new Brut IPAs “In the dawn haze the brewery lads were dreamy with hops fume . . .” The misty, dystopian setting of City of Bohane, a novel by Kevin Barry, has found its way into the real-life world of beer, inspiring a new release by Cork’s 8 Degrees. Hopsfume comes in a 750ml sharing bottle and is an 8.3 per cent Brett IPA with a lovely dry, fruity and earthy flavour profile. Brett is an alternative wild yeast – a different species to the standard brewers’ yeast – and it adds a kind of leathery and funky character which, interestingly, used to be considered a flaw in a beer. So while you might not want your regular IPA or pale ale to have these characteristics – add a Brett yeast and the rules change. With Hopsfume, 8 Degrees has combined the fresh, fruity aroma of hops with the unique profile of the Brett – I really enjoyed it. You can expect to hear more about yeasts over the next while, as more and more breweries start to turn their experimental focus from hops to yeasts. Could yeast become the new hops? It’s certainly edging into the foreground as brewers seek to drive different flavour profiles from yeast instead of the usual hop-dominated ones. And while hops fade from the taste of a beer over time, the yeast character does not… Sat, Nov 24, 2018, 06:00 ‘Dreamy with hops fume’: two beer styles for the weekend

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Limited edition: Wild Ballyhoura: Trespass Dark Farmhouse Ale

In September 2017 we did a special collaboration brew with Jamil Zainasheff, famed author and co-owner of Heretic Brewing in San Francisco. Collaborations are all about exploring new possibilities, challenging one another to push boundaries. Jamil – author of Yeast and Brewing Classic Styles – has done it all. So we looked local and, in keeping with the grand saison tradition of brewing with what’s at hand, we developed a recipe to take advantage of the plentiful supply of ripe blackberries growing wild in the nearby Ballyhoura mountains. For one of our most complex beers ever, we brewed a Belgian farmhouse-style ale, with premium Irish malt, Bavarian specialty malt, English hops, and a mixed fermentation comprising a saison yeast for primary with Brettanomyces yeast as a secondary fermentation. We aged this in Burgundy pinot noir and chardonnay wine barrels for 13 months, then added even more blackberries to create a rich, dark and complex blackberry farmhouse ale. We called it Trespass: the sweetest blackberries always grow on another man’s bush. Style: Dark farmhouse ale infused with blackberries. Malt: MCI Pale ale malt, Weyermans Caraaroma, Caramunich III, Carafa Special III, wheat malt. Yeast: Belgian saison yeast, Brett Brux, Brett Lambicus and and Brett C. Hops: Fuggles. Strength: 7.5% ABV Bitterness: 35 IBUs Tasting notes Colour/appearance: dark chestnut brown in the glass with a creamy head. Aroma: a big sweet nose up front, with an aroma of sweet apple and red berries to the fore, balanced with vinous undertones and a hint of wood. Flavour: medium body. Mild tart flavour with fruity apple and jammy blackberry notes. Toffee caramel sweetness and a dry funky ending. Aftertaste: dry finish with faint Brett barnyard aftertones. Food pairings The fruity, tart flavours in this farmhouse ale make it ideal for food. Bake up a whole

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A tale of Trespass Dark Farmhouse Ale

In September 2017 we had a very special visitor. Jamil Zainasheff, the co-author of Brewing Classic Styles and Yeast: The Practical Guide to Beer Fermentation, who is also the owner/brewer of Heretic Brewing Company in California, flew into Cork. After a night in that city – including a stout tasting! – with our Kiwi, who showed off his in-depth knowledge of the best backstreet pubs and dives Cork had to offer, Jamil came up to Mitchelstown to brew a beer with us. We had recently emptied five barrels and decided to put them to use in his honour. The plan was to brew a strong dark farmhouse ale, a nod to country porter of the past. We also had a real glut of blackberries to hand so, after some preliminary work / chat at the brewery, we headed off to do a little foraging. Jamil was a good sport on what was a fairly wet, miserable day. Derek kept him entertained with Irish folklore concerning blackberries and the devil, just to add a nice Heretical layer to the foraging, and we all competed to see who could avoid falling into the river – but still get the most amount of bramble scratches – during the berry picking.   After we let that beer sit for 14 months in Burgundy pinot noir and chardonnay barrels on a feast of blackberries, the lads came up with a suitably Heretic-al name for it: Trespass. We thought it was very fitting, given that the sweetest blackberries always grow on another man’s bush. Read more: Trespass Dark Farmhouse Ale with blackberries  

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Wild Ballyhoura: Hopsfume 100% Brett IPA

About the beer Our ambition is to blend the best characteristics of a great IPA with a wild, rustic farmhouse yeast called Brett, or – to use its full name – Brettanomyces Clausenii. Think bright, hoppy, citrus fruit aromas combining with an unsettling streak of funk to miraculously create a beer that is complex, tart and funky. If it makes you think of something cooked up in a Burco boiler in the backshed of a Big Nothin’ homesteader, then you’re on the right track. Brett scavenges oxygen in the beer, keeping the hop profile fresher and brighter for longer; we’re miles away from a sweaty barnyard animal slumbering on a horse blanket with a half eaten roasted pineapple in his mouth. About the name Arguably the greatest Irish literary work of the twenty first century was written by a Limerickman reared by Cork. City of Bohane by Kevin Barry tells a story of gang warfare in a fictional town many years in the future. This Bohane is a rough spot; the only employment is in meat processing or brewing: “Bohane builds bacon and Bohane builds beer”. In this dystopia we’re back to drinking a narrow range of beers but there’s still brewing happening. (By the way, we didn’t just nick the name; we’ve been in contact with Kevin and he’s happy for us to use it!) Short description: 100% Brett IPA. Style: Brett IPA. Unfined and unfiltered, fermented and aged in stainless. Hops: Citra, Amarillo. Malt: Irish pale ale malt, CaraPils, wheat malt, oat malt. Strength: 8.3% ABV Bitterness: 65 IBUs Tasting notes Colour/appearance: Hazy golden yellow, like a Bohane sunrise. Low carbonation. Aroma: An immediate note of fresh, juicy Citra with an undertone of spicy funk. Flavour: Upfront luscious sweet fruit, predominately ripe peaches, while it rolls around in the mouth, returning to that spiky spice, predominately cloves and allspice, underpinned with a salty liquorice

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Wild Ballyhoura: The Oak King Belgian Pale Ale

Wild Ballyhoura series: We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Wild yeast = wild flavours. Naturally adventurous. It’s the Eight Degrees way. The Legend of the Oak King & the Holly King The Oak King Belgian Pale Ale Aged in French oak with Brettanomyces C In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midsummer the Oak King – representing light – is at the height of his strength, while the Holly King, which represents darkness, is at his weakest. At the Winter Solstice we celebrate the birth of the new sun, the renewal of light, and the return of the Oak King’s strength. To celebrate this re-birth, we have brewed a golden Belgian-style pale ale, using local pale and lager malts, and aged it in our oak barrels along with our new friend, wild yeast Brett C. This Golden Vale Pale Ale is light, complex and tart, followed up

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Wild Ballyhoura: The Holly King Imperial Stout

Wild Ballyhoura: We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Wild yeast = wild flavours. Naturally adventurous. It’s the Eight Degrees way. The Legend of the Oak King & the Holly King The Holly King Imperial Stout Aged in French oak with Brettanomyces C In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midwinter the Holly King – representing darkness – is at the height of his strength, while the Oak King, which represents light, is at his weakest. To celebrate the Holly King’s midwinter dominance, we have brewed one of our favourite winter styles, an imperial stout, aged it in pinot noir barrels and added a dash of wild yeast Brett C for good measure. There a rich cherry and vanilla presence with undertones of dark roast coffee and brett. It’s the dark side of the year and the Holly King is finishing strong. Short description: rich, full bodied, complex. Style:

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Wild Ballyhoura: The Legend of the Oak King & the Holly King

Last year was the first time we released our barrel-aged beers in 750ml bottles with the Dukes of Burgundy series. For 2017, we’re bringing out a new duo of 750ml bottles, The Oak King and The Holly King, which will be part of our new Wild Ballyhoura Series. Wild Ballyhoura Series We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. Wild yeasts equals wild flavours; we hope they play nice. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Naturally adventurous. It’s the Eight Degrees way. These beers are due to be released in the next few weeks – brett can’t be hurried and we’re waiting on the brewers to give us the thumbs up so that we can put these beauties into bottles. The Legend of the Oak King & the Holly King The Holly King Imperial Stout Aged in French oak with Brettanomyces C ABV 9.5% In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midwinter the Holly King –

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Eight Degrees Brewing, Unit 3, Coolnanave Industrial Park, Mitchelstown, Co Cork, Ireland. P67 RW84. Tel 025 84933

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The online shop will take last orders for Christmas delivery before 2pm on Tuesday 18 December. Orders can be collected at the brewery until 5pm on Thursday 20 December. Dismiss