Quote:
Originally Posted by TheRiddick
How does one "control" how much brett in in wine?
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K-met and sterile filtering then blending? Seriously though I have no idea, guess it doesn't work like that in most cases.
Its interesting to me as a former wine researcher for the University of Maryland we hated Brett, but actually kept carboys of flawed wine for educational purposes, we would have flawed wines to clearly show what a 'flaw' tasted like. Whatever Brett strain(s) we had up there had the classic 'mousy' character, funny as I don't recall getting that flavor/character in any beer.
Now as a beer brewer who loves wild/sour ales I am adding Brettanomyces intentionally to my beers.
