At least three London brewers have one available, as well...
Sid,dead authentic, no doubt.
Ron,Thanks for the link! I am doing my best here. I'm still unhappy about the head retention, it seems malts back in the days were less modified than the ones you can buy today. Also, I still have variations between batches, which should be no surprise as the symbiosis between the yeasts and the lactic acid bacteria will take a while to become stable.However, the taste is already very satisfying, and at least I can pick up the distinct flavour profile of the brett recovered from the VEB Schultheiß bottle.You'll get a sample as soon as I start sending out bottles.Cheers,Andreas
Andreas, it's good to hear that you're making progress. That whole symbiosis thing always sounded a nightmare to recreate.
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