Dialing in Mouthfeel and Bitterness in Brett Saisons

Crooked Stave founder and brewmaster Chad Yakobson explains how you can adjust grist, pH, and hopping levels for various mouthfeel and flavor outcomes in farmhouse-inspired beers with Brettanomyces.
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Watch the full course; learn.beerandb...

[@LukaBlasty]

I totally respect the guy, his knowledge, and his influence on the craft beer scène. But he is totally missing the point at the end about the lambic. The reason they use aged hops is that the hops loose their alpha acid content with age but still keep their bacteriostatic properties. The goal is to slow down lactobaccilus activity, so the sourness can slowly be brought by peddiococcus instead of getting a quick harsh lactic acid production done by the lactobacillus. IBUs have nothing to do with this.