Wednesday, April 25, 2012

Un Poquito Wylde Tasting

Now that my kegerator is fully operational again, and this keg is fully carbed, I can finally get around to tasting the micro saison I made with my local wild yeast. If you remember the grist was simple, half Vienna malt and half white wheat malt for an OG of 1.032.

For such a simple and small beer this thing has a lot going on. I think it's really cool to make a beer that is completely unique to your area. Unfortunately that's a hard thing to do here in South Texas where mold runs rampant most of the year. I probably tried harvesting yeast 5 or 6 times before I got this last round to actually work without any sort of infectious mold. All in all the flavors of the yeast are relatively mild. Brett character mostly. If I decide to reuse the yeast (which I did wash and save in a growler) I expect some more lacto/pedio character to develop.

Appearance is a ruddy straw color. From the tap a one finger pristine white head forms. The head sticks around quite a bit, that's thanks to the wheat.The head is a little bit alive, with rocky chunks of foam forming and dissipating. Beer is quite cloudy, yeast was not very flocculant. Even with a week of cold crashing, I may decide to hit it with some finings..

The aroma is interesting to say the least. A bit of crackery malt, and a touch of Czech Saaz pokes through, then just awash from the yeast. Solid Brett character, pineapple and other non-descript tropical fruits first, followed by danky bretty must and funk.

The taste follows suit right along with the nose. A bit of Czech saaz character makes itself known up front then gets washed away with Brett character. Tropical notes of pineapple and mango dominate the palate followed by a slight bit of musty Brett funk. A light bit of lactic sourness hits the back of the palate. Finishes dry, but that's too be expected.

The mouthfeel is surprisingly full for such a small beer. The large amount of wheat really helped with that, but there's also a certain silkiness to it that I believe to be coming from the yeast... a lot like what you would get from a saison yeast. I carbed it only to 2.5 volumes to keep it from being astringent, but it's not quite lively enough. So I think I'll up the pressure for a couple of days to see how that helps.

Overall it's a great beer, that's nice and refreshing as it's getting hot out. I think I'm going to try to let it live in the kegerator for a month before I completely finish it. I'd like a bit more acidity to develop. This yeast is interesting and could play well for a larger beer.

Edit 4/26: Decided to throw an ounce of Czech Saaz into the keg. I'm loving the character of the beer so far, but would really like some more hop character.


  1. The beer looks really well balanced, also on that wire shelf! So the beer you brewed a month ago?

    1. Yeah that one was in late March that I brewed it. It was done fermenting and ready to be kegged about 3 weeks in, but I had three kegerator mishaps happen one after the other. So it's really only been on tap for a couple of days now. I'm really looking forward to what the ounce of Czech Saaz I threw in for keg hopping will do.