Also known as Flanders brown, here is our first attempt at a sour beer! A few weeks ago, we went to brunch at The Dirty Truth where Pavlovian instincts won out at 11:30am and we decided to order a beer – Ichtegem’s Grand Cru. It was a delicious brunch beer and the sourness didn’t bother us because we’re not used to drinking beer so early, so it was like drinking a different type of beverage that was just so tasty (and went well with eggs florentine). What we are brewing today is not an exact replica, but it’s a similar style.
- 3.3 lbs amber malt extract + 2 lbs amber DME
- 4 oz rolled oats
- 1 lb Belgian pale ale malt grain cracked
- 4 oz flaked wheat
- 2 oz. dark Belgian crystal (Special B) grain cracked
- 1.7 oz. Hallertauer hop pellets (bittering)
- .5 oz. Saaz hop pellets (aroma)
- Belgian sour mix I: WLP655 (includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus)
In coming up with the name for this beer, Erin blocked me on the stairs and started dancing and shimmying up on me while singing “We want the funk! Gotta have the funk!” in her cute inimitable way. Yep, a beer of funk this is. We could keep aging it for up to a year, but we’ll probably want to drink it sooner than that. We’ll probably bottle it for 6 months, but we’re not committing to anything.
Funk it up!