Difference between revisions of "Grisette"
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* [http://www.horscategoriebrewing.com/2016/06/hopping-historical-grisettes.html Hopping Historical Grisettes.] | * [http://www.horscategoriebrewing.com/2016/06/hopping-historical-grisettes.html Hopping Historical Grisettes.] | ||
* [http://www.horscategoriebrewing.com/2016/06/categories-of-grisette-and-grisette.html Categories of Grisette and Grisette strength.] | * [http://www.horscategoriebrewing.com/2016/06/categories-of-grisette-and-grisette.html Categories of Grisette and Grisette strength.] | ||
| + | * "Grisette" by Dave Janssen, Page 40 in the May/June 2018 issue of Zymurgy Magazine. | ||
===Recipes=== | ===Recipes=== | ||
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* [https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ 2016 HomebrewCon seminar "Brewing Grisette and Saison: Insight from Historical Records and Modern Producers" by Dave Janssen (must be an AHA member).] | * [https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ 2016 HomebrewCon seminar "Brewing Grisette and Saison: Insight from Historical Records and Modern Producers" by Dave Janssen (must be an AHA member).] | ||
* [http://heritageradionetwork.org/podcast/great-grisettes-with-dave-janssen/ Interview with Dave Janssen on Fuhmentaboudit!.] | * [http://heritageradionetwork.org/podcast/great-grisettes-with-dave-janssen/ Interview with Dave Janssen on Fuhmentaboudit!.] | ||
| + | * [https://www.experimentalbrew.com/podcast/brew-files-episode-13-saisons-city-cousin-dave-janssen Interview with Dave Janssen on Experimental Brewing with Drew Beechum.] | ||
==See Also== | ==See Also== | ||
===Additional Articles on MTF Wiki=== | ===Additional Articles on MTF Wiki=== | ||
* [http://www.milkthefunk.com/wiki/Table_of_Contents#Styles Beer Styles] | * [http://www.milkthefunk.com/wiki/Table_of_Contents#Styles Beer Styles] | ||
| + | * [[Podcasts]] | ||
===External Resources=== | ===External Resources=== | ||
Latest revision as of 15:57, 26 April 2018
Grisette is a historical style of Belgian beer, starting somewhere in the 1700's or early 1800's. Although there are higher gravity versions, most grisettes were brewed to be around 3-5% ABV. The beer was moderately hopped to around 0.36-0.89 oz/gal, depending on the gravity of the beer and the source of the hops (English vs Belgian vs Bavarian). Sources indicate that it was brewed with 6 row barley and a small percentage of wheat malt. While the beer was probably fermented with a mixed culture, the beer was generally meant to be served fresh and the hopping rate would have limited the activity of lactic acid bacteria on shorter timescales.
Contents
[hide]Historical
Much of the research into Grisette has been done by Dave Janssen and presented on his blog Hors Catégorie Brewing:
- What is a Grisette?
- What is Grisette part II - updated and abridged.
- Hopping Historical Grisettes.
- Categories of Grisette and Grisette strength.
- "Grisette" by Dave Janssen, Page 40 in the May/June 2018 issue of Zymurgy Magazine.
Recipes
Podcasts and Presentations
- Great Grisettes with Dave Janssen on the Fuhmentaboudit! podcast.
- Interview with Dave Janssen on BasicBrewing Radio.
- 2016 HomebrewCon seminar "Brewing Grisette and Saison: Insight from Historical Records and Modern Producers" by Dave Janssen (must be an AHA member).
- Interview with Dave Janssen on Fuhmentaboudit!.
- Interview with Dave Janssen on Experimental Brewing with Drew Beechum.