ROSÉ – this is not a belgian beer
has been a while, I guess J
not much has happened, but we were busy recovering from the annihilation of our bottle warehouse. In brewing there is always a certain delay to catch up with demand in case one is short with products.
- freeing/reserving fermentation tanks
- getting raw materials
- in our case also organizing the transport to the bottling facility
All those steps go hand in hand and every single delay adds up! That’s why we couldn’t always have all taps occupied and run shortly out of products. But right now, production has catched up and we are ready for the summer time ahead.
The header refers to a new product, which we are launching now. Already when we opened the place I had an idea of doing that particular beer. I knew already back then, that it would be a challenge.
The idea was, to create a beer, that tastes like a white wine or in our case a rosé wine…you’ve got to have a goal. The task is to ask yourself how you could possibly emulate the flavors and composition of wine by utilizing the raw materials being used in the brewing process. hhmm.
I ended up using different malts, glucose, a bit of hops and hibiscus. The beer was fermented with two different yeasts to achieve the flavor and mouthfeel of white wine and the required degree of fermentation.
Did I succeed, all depends on the eye/taste of the beholder. But regarding the main targets, I am happy.
- colour came out quite nice. it certainly has an reddish color.
- Flavor/aroma: has certainly the mineral aspects of a white wine, similar sharp notes, quite an oily mouthfeel, alcoholic notes, fruity nose, tart flavor
- the CO2 is masking the aromas a bit or bringing some attributes out, that you wouldn’t normally smell. Without the fizziness and volatile aroma components being released by the escaping CO2, it actually smells and tastes like a bubbly => Don’t expect me to know them all – I am just talking about the overall experience – that counts!!
- one problem, which I encountered, was the unsatisfying settling of the secondary yeast. That leads to a faint smell of sulfuric notes. What to do!
- the beer could have used some longer lagering, but up to now, every additional week made a difference.
- adding pure glucose can be a risky thing. Have to think of something else for future brews.
Would I do it again? A definite “YES”! But maybe not exactly the same one. Similar to the Winter Ale, it is all about learning to understand yourself and how to formulate recipes and brew beers. Still now I often start from scratch and know nothing. Learning never stops. Good feeling, if you know your techniques!
PS.: brewing here at BRYGGERI is always a common task. I try to get as many comments and suggestions by constantly running around with small beer samples and getting on my colleagues nerves J
Thanks for your help!!!