Grisette

Como viram no último post a última cerveja que produzi foi uma Grisette. Como ela ainda não está pronta resolvi contar um pouco porque escolhi esse estilo pouco conhecido e no que me baseei para montar a receita.

A curiosidade pelo estilo apareceu depois de tomar alguns exemplares feitos por algumas cervejarias europeias no meu atual bar favorito (Craftbeer Corner Coeln). As cervejas eram refrescantes, leves, com bom amargor, perceptível aroma e sabor de lúpulo sem ser pronunciado demais e um pouco de acidez ou característica de fermentação lática no sabor. Difícil descrever, mas talvez assim seja melhor, fácil de beber como uma Kölsch, não tão amarga como uma Pilsen, não tão ácida como uma Berliner Weisse, não tão lupulada como uma American Pale Ale e não tão condimentada como uma Saison Belga.

Curiosidade instalada comecei a pesquisar mais sobre origem, perfil sensorial e receitas do estilo. Primeiro a dificuldade pois o estilo não está descrito no BJCP e nem no guia da BA. Segundo o estilo é pouco conhecido até na Bélgica, um dos poucos exemplares comerciais feito na Bélgica é a Grisette Blonde Bio da St Feuillien. Constatados esses fatos recorri ao Google para ver se alguma das fontes conhecidas tinha algo a dizer. Primeiro no blog do Michael Tonsmeire (The Mad Fermentationist) onde achei poucas referências. No livro Farmhouse Ales do Phil Markowski também tinha pouca coisa. Foi aí que achei os ótimos artigos no no blog Hors Catégorie Brewing do Dave Janssen.

What is Grisette?

What is Grisette part II – updated and abridged

Hopping grisette

Categories of Grisette and Grisette Strength

Leitura feita parti para a receita que ficou a seguinte para 12L

1.3kg Pilsen

0.4kg Malte de trigo

0.1kg Trigo em flocos

0.1kg Aveia em Flocos

5g de lúpulo Galena para 60min de fervura

7g cada de Centennial, Cascade e Simcoe para 5min de fervura

Fermento WYeast 3724 Belgian Saison

OG 1034 e 28 IBU

A produção foi feita no dia 24 de julho e a cerveja está fermentando a 21oC desde então. Mesmo hoje mais de 2 semanas depois a densidade ainda está baixando, assim que ela estabilizar devo reduzir a temperatura e adicionar gelatina para decantar o fermento por uma semana.

Depois conto como ficou o resultado provavelmente daqui a 1 mês.

 

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S.O.S.

Como havia mencionado no dia 20 de Maio fizemos em casa uma Session Oatmeal Stout (logo S.O.S.), que foi engarrafada em 17 de Julho antes dos jogos da Alemanha e do Brasil na primeira rodada da Copa do Mundo. E finalmente final de semana passado pude provar pela primeira vez para ver o resultado.

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Acho que lembram que venho experimentando fazer cervejas com baixo teor alcoólico depois que li o livro Session Beers e dessa vez foi uma Stout. Para tentar equilibrar o baixo ABV resolvi fazer uma Oatmeal Stout colocando bastante aveia para aumentar o mouthfeel. A receita para 12L foi a seguinte.

1.4kg Pilsen malt

0.3kg Carahell malt

0.25kg Carafa Special I

0.15kg Carafa Special III

0.3kg Oat flakes

15g Galena 60min (43.5 IBU)

Wyeast 1084 Irish Ale yeast

Resultado final foram cerca de 13L a 1.041OG, terminando a fermentação a 1.013FG com 3.7% ABV.

Aparência: Boa formação de espuma, cor preta um pouco turva.

Aroma: De maltes torrados puxando para o chocolate amargo e café e sem frutados da fermentação

Sabor: Inicial suave, sem álcool aparente, mouthfeel aveludado, sabor de torrado mais intenso do que o aroma sugere, amargor, mais dos maltes torrados do que do lúpulo, que fica no retrogosto.

No geral fiquei bem satisfeito e a única mudança que posso fazer é diminuir um pouco a quantidade de Carafa I e III, ou trocar o Carafa III por Black Patent Malt e talvez diminuir a quantidade de lúpulo de amargor.

Outra experiência legal que fizemos foi no dia do envase separar um pouco de cerveja e colocar em 3 potes com raspas de coco, maple sirup e cerejas azedas em compota. Deixamos os 3 potes 1 semana em infusão (o com maple a temp ambiente para o fermento fermentar parte do açucar, os demais na geladeira).

Dessa experiência gostei muito das misturas com cerejas azedas e com maple sirup. Ambas ficaram muito intensas então só precisaria acertar as proporções. Já a de coco não me agradou, talvez mude para raspas de coco torrado ou usar o coco na fervura ao invés de infusão a frio.

E para completar o final de semana fizemos a próxima cerveja. Uma Grisette que já está fermentando. Em um mês vamos ver como ficou a primeira tentativa em fazer esse estilo pouco conhecido.

All Beers

Como alguns de vocês devem ter percebido, comecei a publicar alguns textos no site AllBeersBR (www.allbeers.com.br) como colaborador internacional. E como a idéia é não duplicar os textos lá e aqui vou postar lá textos relacionados a viagem, festivais, impressões pessoais do mercado cervejeiro na Europa e por aqui limitar os posts sobre produção de cerveja e minha jornada para me tornar um Certified Cicerone.

Para quem não viu ainda o primeiro texto no AllBeersBR está no endereço abaixo.

http://www.allbeers.com.br/2018/06/linus-de-paoli-coluna-01-leuven.html

Long weekend

As I mentioned some time ago, last weekend the homebrewing store Brouwland (probably the biggest one in northwestern Europe) organized a couple of Open Days, with lectures, product demonstrations and some beer specialists on site available to evaluate homebrewed beers. It was kind of a lottery and we couldn’t choose exactly who we wanted to evaluate our beers but in the end I was lucky to be assigned some time with John Palmer (THE John Palmer from How to Brew and Water books). My initial plan was to take the Session Pale Ale and the Doppelbock for his evaluation but due to limited time (only 15 min) only one beer was alowed. Since the last bottles of the Session Pale Ale were already showing significant levels of oxidation I decided to take the Doppelbock.

When the time came first I had to remind him it wasn’t the first time he tried one of by beers (first time being in 2012 in Piracicaba’s Brazilian Homebrewing Competition). Then he went on to evaluate my beer. He liked it very much, including the hoppy character not typical to style. He found something that felt like oxidized malt flavors/slight astringency but couldn’t tell by the grain bill if it was realy coming from the malts. In the end he guessed it could be due to the late hop additions (specially the Simcoe) not typical to a malt heavy style. His suggestions were to tone down the hopping and let the malts shine more. Another comment that made me very happy was that there were no clear fermentation flaws, so I kind of nailed the lager fermentation (YAY). So all in all the beer is good, no flaws, maybe some tweaking the grain bill and hop additions for the next batch.

We also took the opportunity to buy some equipment and ingredients for Renata’s first hard cider. She is  excited on brewing hard cider at home and since Brouwland has everything you need to homebrew beer, wine, cider, etc. it was a great opportunity to get ready. So we bought her first 5L demijohn glass bottle, some yeast and some organic pasteurized apple juice. I also bought some ingredients for one of my next beers.

Since last Monday was, again, a bank holiday in Germany we decided to put Renata’s Cider to ferment and to brew the Session Stout I’ve been planning for some time.

Brewing the Session Stout went very similar to the Session Pale Ale. I have to always remember that efficiency increases with lighter beers so, again, since I didn’t adjust my equipment profile and recipe accordingly I had to dilute the wort mid boild to hit my desired FG. I’m using an Irish Ale yeast so lets see how much atenuation I get but I hope ABV will be below 4% this time and I can start learning how to balance low ABV with lots of flavor.

Once both are ready we’ll let you know the results.

Cheers

Festivals

April and May have been very intense in the Beer Festivals front. And we managed to attend to at least 3 very interesting ones, 2 in Belgium and 1 in Denmark.

Anyway beer festivals are always fun. We always try out different things, get to know different breweries and always meet new and fun people.

The first one we attended was the Leuven Innovation Beer Festival that happened on April 14th and 15th in Leuven/Belgium. It is a yearly festival organized by Browerij Hof ten Doormal with a focus on new and innovative beers from Europe (mostly) but with breweries coming from the USA and Russia as well. Here no NE IPA, Brut IPA, Hazzy Milkshake crap. The tone of the festival is innovation based on classic belgian styles (mostly red flanders, oud brouin, saison, grisette, brett fermented beers, etc.) with some barrel aged Imperial Stouts thrown in the mix. On this festival they charge for the entrance and you get a small tasting glass and 10 tokens to get the beers that are served from bottles to the tasting glasses (1 token per serving regardless of beer). More tokens can be bought inside the festival.

Here we met a very nice couple who owns a Beer distribution business in Latvia and know a lot about Belgian beers and a group of Belgian post-grad students who (due to the intoxication levels on them, and us) were a hoot to talk to.

Best beer he had at the festival was one of Renata’s favorite, the Anarkriek from ‘t Hofbrouwerijke from the Beerzel/Belgium. It’s a Chocolate Porter matured with Schaarbeek Cherries and 8,5% ABV. Its a really nice mix of chocolate, cherries and sours flavors.

This festival was also part of the Leuven Beer Weekends (3 weekends with beer related activities in the city). Followed by Food and Hops festival (beer and food paring) and Zythos one of the largest traditional belgian beer festivals of the year.

The next one we attended was in Iteerbeek (Dilbeek) in the outskirts of Brussels and heart of Gueze and Lambic production on April 27th. And as you can guess the festival name was 8th International Gueuze & Kriek Festival of the Pajottenland also known as “Nacht van de Grote Dorst” (Night of the great thrist). It is a festival organized by the Gueuze Society every 2 years and as you’d expect focus on the traditional belgian sour beers. At this festival there is no entrance fee but you need to buy the tasting glass (or bring your own) and tokens are sold inside. Beer is sold by 0.35 or 0.75 bottles and prices in token varies depending on the beer.

This time we met group of Brits, one of them we met 1 month before at Moeder Lambic in Brussels, and talked a little about the beers available in the festival and tried some of the beers they had. Latter we met a group of Brazilians who live in The Netherlands and Portugal. And again we exchanged beer impressions and some bottles of beer.

Here was really hard to find a favorite since all beers were excellent and we didn’t sample too much variety due to the high prices on some bottles.

Actually this festival was just one of a lot of events happening in and around Brussels from the 27th of April to the 1st of May. With special series of fruit lambic series release at 3 Fonteinen to the Cantillon Quintessence event at the brewery plus several special events at the Moeder Lambic Fontainas. None of which we went to since we decided to travel to Amsterdam on the 28th (also the Quintessence tickets sould out in like 2 minutes). But maybe next year.

Next and last one was the Mikkeller Beer Celebration Copenhagen (MBCC) in May. Actually when we planned to travel to Copenhagen it wasn’t related to the festival, we just wanted to visit the city for the first time and chose the Ascension holiday as best opportunity. When I realized the festival was on the same weekend as we booked the hotel I went chasing tickets but only found yellow tickets for the Friday morning session. And that was ok as it wasn’t the main reason we were traveling there, also the tickets are way more expensive when compared to other festivals. So as you may have guessed (in case you don’t know) the Festival has 4 sessions, 2 per day, of 4 hours each. 100 breweries are invited to come from all over the world but a lot of them come from the USA and each one of them serve 2 different beers per session. As I said tickets are expensive but there you get a tasting glass and there is no limit to how much you can drink (only time and how fast you can drink and go through lines). You can buy tickets for individual sessions or for the complete event. A lot of the breweries serve some rare stuff that’s hard to find elsewhere making it worth paying the ticket price for hardcore beer geeks. But if you are not hardcore and don’t mind drinking just good beer regardless of the hype I would say it’s not worth the travel (also Copenhagen is not a cheap city to visit by European standards). Also there are a lot of parallel events going on in Copenhagen in the week of the festival (tap take overs, exclusive releases, etc.) with additional costs.

Even with the high prices and travel costs MBCC is very popular with Brazilians, and we met a lot of them at the festival. Specially my old friend from Acerva Paulista (Brazilian homebrewing club) Victor Marinho, who today works for Cervejaria Dádiva in Brazil. We also met with Philip Hulgaard from Aaben Bryg from Kolding – Denmark, who I met at VLB in January.

Here our favorite beer was the Coconut Shaker from Lervig, a very good, full body, smooth and coconuty imperial stout from the Norwegian brewery. And the tone of the event was either high ABV beers with a twist (imp stouts, barley wines, etc. with something else) or sour beers (either kettle sours, lactic fermentation, mixed fermentation, etc.) with or without fruits. Very few IPAs and NE IPAs around. So maybe the trend is shifting from IPA/NEIPA/Hazy to Sours which I would not be against.

Right now there are no plans to go for more beer festivals in end of May or June. Maybe in July, let’s see.

Cheers