Blue Gueuze

This recipe has changed and evolved over the last 5 years, as the beer is in a 15-gallon solera barrel. Usually, I pull 5 gallons and top up with fresh beer every 4 months. A beer from this same barrel won gold in the American Wild Ale category at the 2018 NHC.

This recipe is closest to the more recent additions over the last year. I have increased the IBUs to try and arrest some of the lactic acid production. The bottles that were submitted to the competition this year were several years old.

Step mash from 130°F (54°C) to 158°F (70°C) over the course of 90–120 minutes. Sparge and then boil 2 hours. Chill and ferment with T-58 for 2 weeks in the low to mid 70s °F (low 20s °C).

Transfer to solera barrel and age 3–6 months. Add Brettanomyces to barrel a couple of times per year when transferring beer.

Carbonate high, 3–4 vol. (6–8 g/L) CO2 and age another 2–3 months at cellar temperature, evaluating for tetrahydropyridines (THP), if any. Bottle and age another 2 years for Brett/hop development reminiscent of gueuze.

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