30mn with spontaneous beer makers
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- Опубликовано: 10 июл 2018
- This documentary is a personal project made to be shared with other passionate folks.
It was shot and edited in spring 2018.
It features:
+ Ales Agullons (Spain): www.masia-agullons.com/
+ Antidoot - Wilde Fermenten (Belgium): www.antidoot.be/
+ Bokkereyder (Belgium): www.bokkereyder.com/
+ Brasserie Cantillon (Belgium): www.cantillon.be/
+ Brasserie Trois Dames (Switzerland): brasserietroisdames.ch
+ Burning Sky Brewery (England): www.burningskybeer.com/
+ Micro Brasserie La Montagnarde (France): / lamontagnarde73
Cheers!
PS: You’ll find a short glossary beneath, in order of occurence, that might help you understand better some more technical parts (depending on your level of knowledge in the field of beer making).
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LAMBIC: a spontaneously fermented beer produced with a portion of unmalted wheat. [1] Lambic is a beer that must be brewed in the Zenne Valley or the Pajottenland region of Belgium.
BLENDING: the mixing together of different batches of beer to form a final composite intended for bottling. [1]
SPONTANEOUS FERMENTATION: a method of fermentation by which all microorganisms necessary for fermentation are naturally occurring in the brewery ; the brewer adds no cultures of microorganisms. [1]
COOLSHIP: a large, shallow tank historically used to cool and settle freshly boiled wort. Also used to expose wort to yeast and bacteria for spontaneous fermentation. [1]
ACETIC ACID: a pungent, colorless liquid commonly known as vinegar, the product of the oxidation of alcohol by a variety of bacteria and certain types of yeast. [1]
LACTIC ACID: a clear, odorless, acid found in beer, sour milk and fruit. [1]
ENTEROBACTER: bacteria that produces many of the flavor and aroma compounds often considered unfavorable in lambic. [1]
SACCHAROMYCES: any of several single-celled yeast belonging to the genus Saccharomyces. Yeasts of the genus Saccharomyces cerevisiae are the most common in brewing and ferment most of the available wort sugars. [1]
PEDIOCOCCUS: bacteria that ferments glucose into lactic acid. It grows to low concentrations, even in lambic. [1] While Pediococcus may take longer than Lactobacillus to sour a beer it is both more hop and acid tolerant. [2]
LACTOBACILLUS: best known for its role in the production of tart dairy products like yogurt, Lactobacillus is a bacteria that is capable of quickly producing lactic acid without contributing other potent flavors. [2]
AGED HOP: hops which have been aged for 3-5 years in non-refrigerated conditions, and in an oxygen permeable bag. Aging hops leads to oxidation of acids and oils, but it still retains some antimicrobial properties. [3]
BRETTANOMYCES: a yeast common in the fermentation of wild beers and often resident in the equipment and vessels of breweries that make such beers. Produces very distinctive acid and ester profiles. [1]
FUNK: word used to describe flavors created by Brettanomyces (usually, barnyardy, horsey, spicy…)
SURFACE AREA: it is the surface-to-volume ratio = the contact between the inner surface of the barrel and the volume of the wort. The lower the ratio, the less oxygen diffused into the beer. [1]
WILD YEAST: the yeast settle on just about every surface, anxious to find more sugars to ferment so they can multiply. What we call wild yeast is a native yeast that is not under the brewer’s control (usually strains that aren’t saccharomyces). [4]
MIXED FERMENTATION BEER or WILD BEER: any beer fermented or maturated with yeast and/or bacteria other than those belonging to the genus Saccharamocyes. [1]
OUD BRUIN: traditional dark sourish beer produced in Flanders, it is fermented by a mixed culture of yeast and bacteria and subsequently aged in stainless steel tanks. [1]
ORVAL: Belgian trappist beer refermented with Brettanomyces.
GUEUZE: a blend of different batches and ages of lambic beer, which undergoes an additional fermentation in the bottle due to the presence of yeast and fermentable sugar. [1]
MÉTHODE TRADITIONNELLE: label to indicate a « beer produced outside of Belgium using the method of making traditional lambic » [5]
SOLERA METHOD: traditional process used to produce Sherry, but that is here applied to beer making. It consists in filling a barrel with a sour beer, and every 6-12 months taking one third or half of the beer out for packaging, The volume that is removed is then replaced with new beer or wort.
SETEMBRE: one of Ales Agullons’ mixed fermentation beer that consists in a blend of a pale ale and Cantillon lambic aged together in barrels for a year.
Definitions are taken from:
[1] Wild Brews, by Jeff Sparrow (©Brewers Publications, 2005)
[2] American Sour Beers, by Michael Tonsmeire (©Brewers Publications, 2014)
[3] www.milkthefunk.com/wiki/
[4] Yeast, by Chris White & Jamil Zainasheff (©Brewers Publications, 2010)
[5] methodetraditionnelle.org/
This deserves way more attention. Commenting for the algorithm. Thank you so much!!
thank you thank you thank you!
Great documentary- chapeau
This is incredible! Such a fascinating watch. Sparking my interest for spontaneous beer like crazy.
Amazing documentary. Very well done and with incredible real people. There is still hope for this world... Hehehe. I live in the south of France and in the farm where I live they where making wine, so there is still everything here, even barrels where we do a special homemade alcohol from this region (floc=Armagnac+grapes juice). For the moment I homebrew at home , but one day I would love to experiment with spontaneous fermentation. In the meantime I will enjoy one of the Cantillons I have ageing from this amazing person that is Jean. Cheers!!!
wonderful. Tx for sharing
By far the most impressive content on spontaneous fermentation! Kudos.
Thank you so much for making this! It is truly appreciated :)))
Great!! thank you for your video. I know Tom and La montagnarde, awesome people.
Very good!
Vraiment intéressant. Merci
Great video. It’s good to see some faces I know. Methode Antidoot! Methode Goat!
Fantastic project and documentary, it really made me smile. Thank you for sharing.
This is the best video ever. Thank you for your fantastic work.
This is a wonderful documentary, and so much fun to watch.. Your title does not live upto that.
Keep up this work, waiting for more documentaries like this from you👏🏻
Thank you so much for making this! It was so interesting to hear them wax philosophical about this amazing craft. Do you have a patreon ?? I feel guilty for not paying to watch this
Beautiful. Bravo!
Congratulations and thank you so much about the documentary. I think is so great!!
Excelente, merci!
A gigantic thank you for that awesome documentary !!! It is sooooo interesting and inspiring !!!
Great, amazing, incredible video. Thanks a lot to have shared this!
Great documentary - well done and enjoyable to watch! I love learning unique visions of different brewer/blenders!
Amazing documentary. Thanks for that!
Amazing work, just I'd recommend it could have appeared more of the process, bottling, barrels, the surroundings of breweries, of course if the brewers had allowed.
Very interesting, very good documentary! Thank you
Fantastic work. Thank you, I have learnt so much. Everything is perfect here - topic, guests, filming, music and create vocabulary in comments.
Thank you so much for this video!! Wonderful!!
This is amazing!!! Thank you so much!
Thank you so much for the fascinating work! Keep it up! Learned a lot more about passion for sure!
Well done, long life spontaneous beers
Great inspiring documentary!
Very nice video!
awsome work!
Great video. Inspiring. Thanks.
Great work!! Really enjoyed the insight and the easy approach.
Amazing, thank u
Thanks, this is a great video. Regarding barrel tasting/dumping barrels - you should check out California's Sour Cellars someday if you can! Their brewmaster, Bryan Doty, has gotten his process down to the point where the past several years they haven't had to dump any barrels due to off flavors (but have chosen to dump some of their high acidity, older barrels in order to free up space for younger beers to make blends). Their beers are shockingly clear and smooth, and they primarily focus on spontaneous fermentation. From what I've been hearing, achieving consistency to the point where no barrels end up acetic and must be dumped is rather rare!
Thank you a lot Pierre for this great work. You should listen to Warriors - Chinese Man, modest remix of the Sufi Dialogue you used as a background sound. Cheers to you and all the spontaneous beer lovers
amazing stuff, hope to do something similar in brazil in the future
Très intéressant comme façon de faire!
Amazing Pierre, i really loved it. I really woud like to repost this vídeo on my youtube channel, may i have your permission to do that??? Everyone must to see it. Santé!!!
Of course i wont forget your credits.
go for it Wesley! thanks
Hello Pierre, I'll repost on this channel, okay? Santé!!
Qui est le producteur Suisse?
Is that guy really smoking a cigarette in his barrel room? I'm no pro-brewer but that doesn't seem like a great idea to me.