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Brewer: Xbeeriment
Style: Flavored - Fruit
Alcohol Content: 9.3%
Seasonal: Special
Description:
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Xbeeriment Scarlett and Brett
Brewer: Xbeeriment
Style: Flavored - Fruit
Alcohol Content: 9.3%
Seasonal: Special
Description:
Danish: Scarlett and Brett er, som navnet måske antyder, en rødligt farvet øl med brettanomyces.
Vi begyndte med at brygge en stærk lys ale, hvor vi anvendte en belgisk gærstreng med masser af aromatisk personlighed. Da øllet var gæret færdig, tilsatte vi betydelige mængder brettanomyces og lactobacillus for at gære den smule restsukker, som den belgiske gær havde efterladt, helt ud. Herefter tilsatte vi hindbærpuré og lod sukkeret heri blive gæret ud af vildgæren.
Resultatet er blevet en rødlig øl med præg af både den belgiske gær samt de 2 vildgærsstammer og naturligvis hindbær.
English: A special made for the release event of Xbeeriment Black Force One. There was only one keg made of this and there will be only one serving; at Ølbutikken (CPH) on January 9th, 2010.
A strong pale beer fermented with a Belgian yeast strain. We then added some Brettanomyces and Lactobacillus to finish off the fermentation and then left it in a keg for 8 months..... And then we added some raspberry puré in the keg and gave the brett and lacto another month to ferment the sugar in the fruit puré.
Vi begyndte med at brygge en stærk lys ale, hvor vi anvendte en belgisk gærstreng med masser af aromatisk personlighed. Da øllet var gæret færdig, tilsatte vi betydelige mængder brettanomyces og lactobacillus for at gære den smule restsukker, som den belgiske gær havde efterladt, helt ud. Herefter tilsatte vi hindbærpuré og lod sukkeret heri blive gæret ud af vildgæren.
Resultatet er blevet en rødlig øl med præg af både den belgiske gær samt de 2 vildgærsstammer og naturligvis hindbær.
English: A special made for the release event of Xbeeriment Black Force One. There was only one keg made of this and there will be only one serving; at Ølbutikken (CPH) on January 9th, 2010.
A strong pale beer fermented with a Belgian yeast strain. We then added some Brettanomyces and Lactobacillus to finish off the fermentation and then left it in a keg for 8 months..... And then we added some raspberry puré in the keg and gave the brett and lacto another month to ferment the sugar in the fruit puré.
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