GoodBelly Trials: What I've learned

GoodBelly, a name synonymous with fast souring.  If you haven't heard about this probiotic you need to check out "Milk the Funk" on Facebook.  Or read this. ;)  Now this isn't going to be a technical breakdown of pH reading or a boring textbook style processes(s).   This is going to be notes on the way I prepare a basic Berliner Weisse or Gose style beer that's simple to read and understand.

Starting off you have a couple ways to create a fast soured beer.  On the ones I've brewed, I've found that a blend between the 2 popular techniques works best for me.  A quick boil for about 15 mins then onto a hot heating pad.  Which is set at about 100°.  Boring right?  Well, I found the magic happens before brew day.  It's all about a large Goodbelly starter.  

Delbruck, Berliner Weisse Take #2

Last spring I made my first Berliner Weiss after having a Hottenroth taste at the Bruery in Orange County.  We don't get many commercial examples of this historic style in San Diego so brewing a batch of Berliner Weiss became my top priority.  I have a lot of information on my Delbruck Berliner Weisse post from last year, if you are interested in brewing your first batch of this style.

After researching I came up with an appropriate name, Delbruck, after the researcher who discovered Lactobacillus yeast.  I also settled on a process that I am comfortable with.  (I go into detail on the original post) 

In keeping with tradition, I'm brewing this beer again this weekend with some minor changes.

• The starting gravity on last years batch was to low.  I was shooting for 1.030 but over sparged, ending at 1.020 OG
• I split the batch to many ways.  A gallon with no Sac yeast, one with tart cherries, one bottle conditioned.  It left for a small amount of finished product.
• I only brewed 4 gallons, over sparged and ended with 5 gallons.  (See above)
• I left the original lactobacillus yeast on the wort for only 2.5 days.  Moving that up to 4 days this time
• I over complicated the starter last time.

Delbrück-Berliner Weisse, Tasting Session

Normal Berliner-Weisse vs Raspberry syrup added

Traditional vs a modern take.  I guess that is how I can explain the differences between the picture above.  On the left is a unfiltered Berliner-Weisse.  Brewed as traditional as I could in a modern world.  On the right is infused with Raspberry syrup at serving.

Dreg Series: Delbruck

Tart Cherries vs the normal Berliner-Weisse

This is a continuing series on harvesting yeast from production beers.  The focus of this is to collect, grow and ferment a beer with these Brett or wild yeast strains.  The majority of the wort for this experiment is collected by brewing 7 gallons instead of the typical 6 during a normal Homebrew session.  Each of these post will develop slowly as the Brett/Funk matures over time.

Base Recipe: Delbruck, Berliner-Weisse Base

Production Beer Harvested (Dregs): None (Used Starter from main batch)

Delbrück-Berliner Weisse, 1st Tasting

Last night I took a sample of my Berliner-Weisse, Delbrück.  The beer is still in its beginning stage at about 2 weeks old, but since the airlock activity has ceased I decided to sneak a taste. Pulled right from the fermenter.

Delbruck Berliner-Weisse @2 weeks

Aroma:

Lemon effervescence fill the glass.  Hints of hay, with a detectable tartness. 


Appearance:

Straw yellow with a white head (Still flat) Very cloudy
 

Flavor:

Very clean, thin with a detectable tartness.  The Lacto cleans up the drink nicely.  Even though it was a little lower than I was expected.  Might wait 3.5 days of solid Lacto next time.  (See original Post)


Mouthfeel:

Pulled from a Carboy @2 weeks.  A sharp almost carbonated feel to it.  Very thin and light on the tongue. 


Overall Impression:

This is better than I expected at this point in the fermentation.  With almost no commercial examples it is hard to compare the beer. 

5 gallons of the beer @2 weeks

I will update the original recipe post with any additional changes or updates until the final tasting. 

Delbrück-Berliner Weisse

In January I stopped at The Bruery in Orange County to grab a quick flight.  I wanted something sour, almost dirty.  The bartender gave me a list of 7 sours that they had on.  My first pour was their house Berliner Weisse, Hottenroth.  A tribute beer for Patrick's grandparents.  This beer floored me.  Absolutely amazing.  Clear, crisp and refreshing.  They didn't have any bottles, but they did offer growler fills on this beer.  It was a no brainier, it was coming home with me.

Since this style is all-but extinct except for a couple breweries in Berlin I started to collect information on Berliner Weisse's history and how I can attempt it's recreation in homebrewing.