Hi,
I tried a bottle of Bridge Road Brewers Biere de Garde last week (see here).
I was very impressed by this unusual and very tasty beer. It's primarily malt-driven but has some really nice spice notes and a slight tartness.
Just wondering if anyone could suggest a recipe that would produce something like this.
Also, for a beer like this, is the spice flavour and tartness coming from spice/acid additions or does it derive from the type of yeast and fermentation temperature?
I'm currently reading "Farmhouse Ales" and from my limited understanding of the style the Bridge Road version seems to be a hybrid Biere de Garde/Saison. It has the strong malty character of a Biere de Garde but the spicy tartness of a Saison. Is that right?
Cheers,
Chris
I tried a bottle of Bridge Road Brewers Biere de Garde last week (see here).
I was very impressed by this unusual and very tasty beer. It's primarily malt-driven but has some really nice spice notes and a slight tartness.
Just wondering if anyone could suggest a recipe that would produce something like this.
Also, for a beer like this, is the spice flavour and tartness coming from spice/acid additions or does it derive from the type of yeast and fermentation temperature?
I'm currently reading "Farmhouse Ales" and from my limited understanding of the style the Bridge Road version seems to be a hybrid Biere de Garde/Saison. It has the strong malty character of a Biere de Garde but the spicy tartness of a Saison. Is that right?
Cheers,
Chris