Tuesday, April 8, 2014

Pioneer Brett C Mead, Tasting Session

This mead has been a long time coming.  Creating the time slot needed to open a bottle of Mead during the day for a Tasting Session on the other hand, has been challenging.  However this delay has benefited the mead since my last tasting.  So much so, it's renewed the passion to create another Brett fermented mead in the near future. 

Aroma:  Sweet notes of honey dominate the nose.  No alcohol heat noticeable.  It still has a smell that's reminiscent of a Hard Cider.  However, looking back at my Tasting Notes from 6 months ago, this is fading with age. 

Appearance:  Lacy white head, about a quarter inch thick when poured.  By the time I grabbed my camera it faded into a thin 1mm thick bubble layer.  I attempted to refill the glass to agitate it with no help.  Consistent bubbles during the entire tasting ran up the side of the glass.  Clear,  golden sun in color.  (The haze has really cleared up since the last sampling.

Flavor:  The tropical notes have faded it a rustic honey sweetness.  A almost crispness lingers.  Low to minimal barnyard notes (if associated with a Farmhouse Saison). Very minimal heat, which has dropped over the last couple months.  With the rustic barnyard notes, it balances well with the sweet honey left over from the fermentation.  Which I'm surprised is still around after the low finishing gravity at .0996.  

Mouthfeel:  This is what amazes me.  The soaking of the oats back before the fermentation, really helped the mouthfeel of this Mead.  It doesn't taste thin at all, like you would expect.  (It's thinner than a traditional Ale, I'm not crazy BTW) Bubbles from the perfect level of carbonation run up the side of the glass.  Turning your glass into something that could pass for young white wine.

Overall Impression: This needs to be explored in more detail.  This changed so many times over the last year, doing a Tasting Session is in fact just capturing a moment in time.  With only 3 bottles left, I don't know how long I will be able to hold onto this, but it was worth it. 

This was such a fun experiment.  When looking back at what beers you brew.  How many of you can say you made a batch of Mead fermented with Brett C?  Then do it and do it now.  In a couple of years your cellar will look that much better and you can thank me then.  Pulling out this Mead makes people so happy, so many awesome conversations about honey, fermentation and sour parallels to discuss over a taster with this style.

I think a Brett Fermented Fruit Mead is next.

Here is my original post from a year or so back.  

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