BBeer* Tasting

I bottled four gallons of the all Brett beer just over a month ago. One gallon was combined with sliced Gala apples and put away to age. Worried about over-carbonation and exploding bottles, I only added 1 ounce of sugar at bottling. My worries have been unfounded as an aggressive pour gives no more than a weak head that immediately falls apart. This color is a cloudy orange.** Lots of fruit in the aroma; green apples, cherries, oranges. The flavor is more of the same with some tartness developing that was not present at bottling. There is also some fresh oak character in the aroma and taste like you would find in white wine.

Overall, I have yet to make up my mind on this beer. It seems very young so I will slowly drink my through the batch. I tasted it with three different cheese, Brie, Parmigiano-Reggiano, and Vermont cheddar. All three were an excellent match.

*The extra 'B' is for Bbrettanomyces Lambicus.

**I keep a single clear bottle in rotation to monitor color and clarity. The flocculation has been so slow that there is a visible difference between the fine and murky parts of the beer. Oddly enough, the portion that I mixed with apples is brilliantly clear.