Bruer
Well-Known Member
Hi All,
A little while ago I brewed an old recipe for a pale ale (with Brett) published in 1835 in the West Australian (see original topic here). The beer historically would have been a pale ale or stock ale.
The ale produced was basically a SMASH with Marris Otter and EKG, co-fermented with Brett c. and a blend of English Sacch yeasts.The resulting beer has a fairly simple malt characteristic but complex and big brett pineapple notes, a medium body and a big 8.2% abv (although no hot or solvent notes).
I'm looking to enter this beer into the Perth Royal Beer Show, who are using the AABC 2017 style guidelines. What style should I list this under? I was thinking 18.9 experimental beer. It could also go under 16.5. OLD ALE but the Brett characteristics are perhaps a touch strong.
Any ideas?
A little while ago I brewed an old recipe for a pale ale (with Brett) published in 1835 in the West Australian (see original topic here). The beer historically would have been a pale ale or stock ale.
The ale produced was basically a SMASH with Marris Otter and EKG, co-fermented with Brett c. and a blend of English Sacch yeasts.The resulting beer has a fairly simple malt characteristic but complex and big brett pineapple notes, a medium body and a big 8.2% abv (although no hot or solvent notes).
I'm looking to enter this beer into the Perth Royal Beer Show, who are using the AABC 2017 style guidelines. What style should I list this under? I was thinking 18.9 experimental beer. It could also go under 16.5. OLD ALE but the Brett characteristics are perhaps a touch strong.
Any ideas?
