North Hampshire Brewers

• Pale Malt (5), 10 886g, 99.4%

• Dark Brown Sugar (99), 61g, 0.6%

• Fuggles, 6.1%, 296g, 90 mins
• Coriander Seeds, Crushed, 20g, 10 mins
• Grains of Paradise, Crushed, 20g, 10 mins

• Danstar Nottingham, lots of it.
• Brettanomyces Claussenii, White Labs WLP645, added to secondary ( at 9 days).

• Appropriate for a barley wine

• Tasted at the November 2009 meeting. "Michael brought his Reading Ale which was fermented with Nottingham but half the batch was secondary fermented with Brettanomyces. The difference between the two halves of the batch was incredible. The Brett beer was so much better balanced, better conditioned and, overall, better presented. There wasn't the expected "horse blanket" in the Brett beer but there was definitely a subtle sourness that balanced the beer beautifully".
  
  Michael says: I used WLP645 for two reasons. First, it was the original Brettanomyces strain isolated by Claussen from English Stock Ale which seemed appropriate and, secondly it has the least marked flavour of the available Brett. Strains which probably explains the comments from the meeting.

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