Det er helt vanlig å bruke eikchips for å oppnå smak som passer til øl som lagres egentlig på eikfat. Jukse litt kan man si. Men jeg har ikke hørt at folk heller kork opp i øllet under sekundairgjæringen. Er det noen som bruker å gjøre dette? Jeg tenker stortsett på øl som Biere de garde, saison, geuze, lambiek, biere de mars som har et kjeller-kork-geit-aktig smak på seg på grunn av blant annet (!) at det blir flasket med korker.
AGGLOMERATE CORKS
Agglomerate corks are made from cork granulate and are generally used for beers, ciders, sparkling wines and table wines.
http://www.eurocork.com/info.aspx?pg=47
et eksempel fra Wyeast sin hjemmeside viser kanskje nøyere hva jeg mener. Kan vi kanskje jukse også her litt?
Bière de Garde
Aroma: Prominent malty sweetness, often with a complex, light to moderate toasty character. Low to moderate esters. Little to no hop aroma (may be a bit spicy). Commercial versions will often have a 20 musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.
Appearance: Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to offwhite (varies by beer color), supported by high carbonation.
Flavor: Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of spicy hop flavor (which can also come from the yeast). Smooth, welllagered character. No diacetyl.
Mouthfeel: Medium to medium-full body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot. Overall Impression: A fairly strong, malty, lagered artisanal farmhouse ale. History: Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison.
Comments: Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well.
Ingredients: The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystaltype malts. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Soft water. Floral or spicy continental hops.
Vital Statistics:
OG: 1.060 - 1.080
IBUs: 20 - 30
FG: 1.012 - 1.018
SRM: 6 - 19
ABV: 6 - 8%
Commercial Examples: Jenlain (brown), St. Amand (brown), Ch'Ti Brun (brown), Ch'Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blonde), Saint Sylvestre 3 Monts (blonde), Biere Nouvelle (brown), Castelain (blonde), Jade (amber), Brasseurs Bière de Garde (amber
AGGLOMERATE CORKS
Agglomerate corks are made from cork granulate and are generally used for beers, ciders, sparkling wines and table wines.
http://www.eurocork.com/info.aspx?pg=47
et eksempel fra Wyeast sin hjemmeside viser kanskje nøyere hva jeg mener. Kan vi kanskje jukse også her litt?
Bière de Garde
Aroma: Prominent malty sweetness, often with a complex, light to moderate toasty character. Low to moderate esters. Little to no hop aroma (may be a bit spicy). Commercial versions will often have a 20 musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.
Appearance: Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to offwhite (varies by beer color), supported by high carbonation.
Flavor: Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of spicy hop flavor (which can also come from the yeast). Smooth, welllagered character. No diacetyl.
Mouthfeel: Medium to medium-full body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot. Overall Impression: A fairly strong, malty, lagered artisanal farmhouse ale. History: Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison.
Comments: Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well.
Ingredients: The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystaltype malts. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Soft water. Floral or spicy continental hops.
Vital Statistics:
OG: 1.060 - 1.080
IBUs: 20 - 30
FG: 1.012 - 1.018
SRM: 6 - 19
ABV: 6 - 8%
Commercial Examples: Jenlain (brown), St. Amand (brown), Ch'Ti Brun (brown), Ch'Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blonde), Saint Sylvestre 3 Monts (blonde), Biere Nouvelle (brown), Castelain (blonde), Jade (amber), Brasseurs Bière de Garde (amber
