Zombie Burt; Brett aged Porter

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Colour; deep murky red with brown and hints of purple. Pours with beautiful off-white two finger head,receding to a thin film,an after thought of head.
Evokes thoughts of Rodenbach.

Aroma; Brett mix funk and malt,afterthought of tart stone fruit.
Hint of alcohol and slighr mustiness.
Malt and stale bread with a hint of Diacatyl.

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Taste; upfront is a mix of bread,tart stone fruit,Brett and,wait for it,a strange one, Marmite/Vegemite.
The tartness hangs around on the tongue for ages and even seems to stick to the gums.
With an in-breath the “tart stone fruit” clears up and solidifies as under ripe cherries and plums/damsons.

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As the beer warms it becomes more and more like a bottle of Rodenbach,but with more alcohol snd lack of sweetener. High praise indeed.
Mouthfeel is medium-medium full and has a wonderful coating sensation.
This realy is,I cannot play it down at all, a bloody wonderful beer and a joy to sip at.
What makes it even more special is that Mr Styles was dissapointed with his creation. He also failed to remember the recipe,OG or FG.

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I know for a fact that the Brett he used was my house Brett mix containing Brett Drie,Brux and C with an extra top off of C.

I cannot thank Mr Styles enough for this beer,as the bottle reviewed was the second bottle he gave me out of a 5 litre batch.
I had to wake my wife up to tell her I was leaving,to live with a beer.
Job well done,Mr Styles. Re-brew time I think.

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Wallonian Farmhouse IPA

This beer started life as IPA de Belgique,was going to be fermented with Nottingham, was going to be a winter brew and was not going to have any kettle sugar added.
Ho hum

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The starting grainbill

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Had a stuck sparge in my new mash tun and solved the problem by holding down the braid with a spoon and holding said spoon in place with a kitchen knife.

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The boil

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The hops and WF yeast starter.

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Colour; deep copper verging on amber,clarity is quite poor due to yeast and hop haze.
Pours with dense two finger head,receding to one.

Aroma; big floral,sweet juicy tropical citrus hop nasal G.B.H.
There is a hint of malt and pepper from the yeast.

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Flavour; first off, medium- full mouthfeel that just oozes with hops(Citra/Centennial/Delta).
The finish manages to be very dry and a little warming.
Bitterness is very firm but manages to feel slightly understated. The maltiness is very supportive,which makes me glad that I took a chance on the Melanoidin malt.
I purposly undercarbed this beer at about 1.9 which helps lend a very smooth finish,yet the Wallonian Farmhouse still gives it a bone dry finish on the palate, leaving only hop resin and a hint of Saison pepper/spice.

This beer reminds me a little of Freshly Squeezed IPA, in that it is far too easy drinking than it has any right being.

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Grainbill
Munich 37%
Pils 24%
Vienna 24%
Melanoidin malt 7%
Crystal wheat 5%
300gr of table sugar in the boil
8 litre batch
OG 1.096
FG 1.008

Hops 20gr aged Galena(5%aa)@ 60
10gr each of Citra/Centennial @ 15,10,5
100gr Delta at flame out.
The Yeast Bay Wallonian Farmhouse yeast
7 days at 21c
14 days at 28c

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The drain pour

One of the guests on The Sour Hour recently reminded one and all the we should not be afrait to tip out a sucky sour beer. Even though,he added,it has taken you a year or more to ferment,out with it!

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I bottled a portion of my “Lamic style wort” fermented with Windsor and WLP 665 on the first of November 2014. I even went so far as to blend it with some of it’s sister batch fermented with Belgian Lambic blend,due to the latter lacking in sourness,but having great Brett character.

Back on bottling and blending day there was very punchy sourness and a hint of vinegar.
Nothing,I though,that would be too much to handle,or be regarded as an “infection”,lol,bastard.

We were moving some things around the house yestetday,after my being given a “storage space” in our small extention at the back of our house.
This,I thought,would be the perfect chance to check up on these two babies, just over half a year after topping up.

First up was Miss Belgian Lambic Blend; ever so slightly tart,a little brett,nice,but needs some age. So off she went to her new home.

Next was Miss Flemish Sour.

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She looked a mess. Not just that, the smell took away my breath and brought tears to my eyes! Knockout blow of Vinegar and solvent.
Bollox!
Taste it,I thought,just in case.
Bad idea,severe burning was followed by heartburn.
You,my little darling,have to go,I decided with a lump in my throat,a tear in my eye and fire in my belly.

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As she was slipping down the drain, a two inch thick mat of puke-like pellicle dropped out.
My wife thought I may have thrown up,and promptly did so herself.
WLP665
24th November 2014- 4th May 2015
Loved by my
Gone but always in my heart
RIP