Horse blanket??!!

[FedoraDave]

My daughter is visiting this weekend, as it's her birthday, last Sunday was her cousin's birthday, and my parents are throwing a party for everyone in the family (or even on earth) who is having a birthday in April or on May 1, since that's my dad's birthday.

As I've mentioned, she's working on the second edition of The Beer Book. She brought her work with her, and, to her credit, she's nearly done.

Right now, she's in Belgium, and she's coming across many descriptions of beers that include the description "horse blanket." This distresses her, and I have to wonder if anyone has come across this and knows what the hey-hoo it means.

Horse blanket beer? This is a good thing?

Also, leather grease. Apparently, Belgium is brewing in stables.

[russki]

Oh yes, it's a good thing. Especially in a sour or farmhouse ale.

Edit: and if this distresses her, it's time for a research trip to her local bottle shop... Or mashani's house...

[Brewbirds]

Oh yes, it's a good thing. Especially in a sour or farmhouse ale.

Edit: and if this distresses her, it's time for a research trip to her local bottle shop... Or mashani's house...

That Russki NOSE everything.

[BigPapaG]

You will find that beers that have been fermented with Brettanomyces will often exhibit the horse blanket profile.

[Beer-lord]

Didnt Miichael Jackson have a kid named blanket? Maybe they named a beer style after him.

[Kealia]

Yep, I've heard it too and I've smelled it. Saisons exhibit that profile sometimes. It's likely the weirdest description for a beer I've ever heard but once you come across it, it's spot on.

[swenocha]

I never liked the 'horse blanket' description, but i like the beers that have that description, so IMHO it's a good thing...

[mashani]

Look for a bottle of Orval Trappist ale. You can't miss it, the bottle looks like a bowling pin.

Taste it and you will understand what it is and why it is described in that manner.

[Foothiller]

"Horse blanket" is part of the BJCP description for Lambic and Geuze.

[FedoraDave]

Given the fact that it was Belgium, I figured it was a by-product of high-temp fermentation, and I figured it was a good thing, since, y'know, Belgium and all.

I'll look for Orval Trappist, just to see what it's like, and to understand it. But I have to agree with Swen; as a descriptor, it's kind of off-putting, no matter how good an addition it is.

The girl was also a bit skeptical about banana notes, but I explained the esters thing, and how banana notes are often highly sought-after. Depends on the beer, of course.

[T8rSalad]

Veddy intewesting, indeedee.

some of us might have to venture into thee unknown.

[mashani]

I'll look for Orval Trappist, just to see what it's like, and to understand it. But I have to agree with Swen; as a descriptor, it's kind of off-putting, no matter how good an addition it is.

Honestly, you may very well find it off-putting. Or you may think it's awesome. Or you may find it interesting but think you'd not want it around all the time. I prefer Brett C beer, which has a lighter "hay and pineapple" funkiness to it, vs. the stronger flavor/aroma folks call horse blanket you get from other Brett strains.

Also of interest is the age of those beers matters a lot. An older bottle of Orval will have more intense brett flavors then a really fresh bottle. I'm not sure if you can get a really fresh bottle in the states though. Just mentioning this because if you find it overpowering but still "interesting", you might like a younger/fresher brett beer, or you might like a Brett C beer.

[jivex5k]

Mashani is spot on, certain brett strains exhibit it. According to this chart it's Brux that does it.
http://www.funkfactorygeuzeria.com/2013 ... guide.html

It's an acquired profile, as most sours tend to be. Much like getting past the bitterness of an IPA to appreciate the underlying symphony of flavors. Sour beers are an awesome journey to begin, be warned though, they tend to be more expensive than any other styles and you can get hooked on em. I don't even hesitate to spend 20 bucks on a single 750ml of sour beer these days. Hell, I just spent 30 bucks on a Cascade Apricot.

The expense comes from the extended barrel aging required for these beers I'd imagine.

[FedoraDave]

I knew the Borg would provide excellent information on horse blanket.

This actually does nothing in terms of my daughter's assignment. She's just Americanizing the text (it's a British publication) and cleaning things up grammatically. But when she read "horse blanket" it made visible cartoon question marks shoot out of her head.

As I think I mentioned, I figured it was the yeast/temperature situation which results in this flavor/aroma. Of course, reading about it is light years away from actually experiencing it, and I doubt she'll spend the money just to see what it's like; it's not integral to this particular editing assignment, and she's got a wedding to pay for. And while her fiance might dig a really nice Belgian, she may not (she's not a dedicated beer drinker; only occasionally).

But it was a fun episode while she was here visiting this weekend.

[swenocha]

Exactly what jivex5k says... Definitely an acquired taste, and one I'm so glad I've acquired, and that I've also started brewing (though I've probably wrecked my house for "standard" brewing/fermenting now... lol).

I know for the local brewery, they've bought many barrels (and had to abandon some due to bad infections), new fermenters, a new bottling line, and are now moving it to a new facility to protect the non-funky beers (and to give them some room to grow). I know I'm more than willing to drop $25 on a bomber knowing what went into it. And, as an aside, I don't mind paying $25 for a bottle when I have their sour brewer on my cell, especially when he provides excellent resource for my sour brewing, going so far as to loan me corking equipment and the like... (and he shares my passion for hot chicken)