With the previous batch transfered into barrels, I cleaned the fermenter and readied the brewhouse for batch #3. The following morning of February 16th I mashed in for the golden base beer which will over time become L’Brett d’Or. This beer is our Golden Sour, but with a twist. It is a 100% Brettanomyces primary fermented beer. I’ve chosen 5 Brettanomyces strains from my library of cultures and created a unique blend which emphasizes citrusy type characteristics from the Brettanomyces yeasts. By most brewers standards they wouldn’t let Brettanomyces get any where near their brewery, we embrace these amazing yeasts by putting them right into our fermenter. This beer fermented out beautifully starting at 14 Plato and finishing at 2.8 Plato in 6 days. Anyone interested in the practical aspect of brewing with Brettanomyces yeasts can find details on this batch at L’Brett d’Or. The beer was then crash cooled to drop out as much yeast as we could before transferring into 8 wine barrels which had previously held Chardonnay wine from Napa. From there, the beer was inoculated with Lactobacillus to undergo its souring while aging in the barrel cellar.
The idea spur for the name of this beer came from a 1930’s Surrealist film L’Age d’Or by Luis Buñuel and written by himself and Salvador Dali. In the opening scenes footage of scorpions are shown from a short science film. During this are captions in French talking about 5 prismatic articulations which finally culminate in a stinger.. For this reason we chose to use 5 prismatic strains of Brettanomyces for our surreal golden sour and name the beer L’Brett d’Or “The Golden Brett“.