Cuvée de Cologne 2022
What is Brettanomyces?
Brettanomyces flavours and characteristics would have been part of the reality rather than part of the process before the mid-19th century. Wooden vessels and cleaning techniques would have meant that most beers would have some level of Brettanomyces in them, and brewers would have found it difficult to control the outcome, brewing in cooler months to try and control the fermentation process. But even still, Brettanomyces would have been an expected/accepted component of the beer.
We now have advanced brewing knowledge and the luxury of much cleaner brewing equipment and processes, allowing us to have more control over the bacteria present and the fermentation process as a whole.
Renowned beer styles such as Lambic, Gueuze, and Saisons are intentionally and traditionally brewed with Brettanomyces. In recent years it has been embraced by craft brewers around the world resulting in the resurgence of modern 'Brett' beers.
Taking inspiration from traditional brewing methods, brewers have not only been brewing with Brettanomyces, but have once again begun to age their beer in oak barrels to see how ester profiles develop and to add to the complexity of flavour. Brettanomyces is a slow fermenting yeast, so it can take time to allow the yeast to develop and produce the desired flavours. But it is worth the wait!
Due to the diversity and adaptability of this yeast strain, it is used in bottle-conditioned beers, as well as blended beers such as Cuvée de Cologne.
Although it is associated with sour beers, it adds a tart, acidic, funky flavour rather than a sourness.
From the 2022 blend of Cuvée de Cologne, you can expect aromas of toasted hay, oaky vanilla, and a subtle funk of lemon sherbet. Smooth bready malt flavours with retrained bitterness, delicate acidity, and a champagne-like dry finish.
These beers belong in our Digger’s Series, of which the flagship beer is Cuvée de Cologne. We’re also barrel-ageing Dead Wax with Old Spike Coffee, and our Barley Wine as of 2021.