Craft Beer & Brewing Course
Chad Yakobson’s Guide to Brewing Saisons and Wild Beers with Brett
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
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In this detailed video course, Yakobson shares his deep expertise on brewing with his friend Brett, keeping a particular focus on farmhouse-inspired, mixed-culture ales such as their Surette Provision Saison and Vieille Artisanal Saison. Along the way, he covers:
- the basics of brewing with various strains of Brettanomyces
- getting creative with Brett while finding inspiration in traditional beers
- building a multigrain grist that plays well with Brett or mixed cultures
- keeping mouthfeel in mind for high attenuation
- ensuring healthy fermentations with Brett and mixed cultures
- considerations for hops, herbs, and spices
- deciding when to add Brett and mixed cultures
- the impact of fermentation temperatures and times
- avoiding cross-contamination in the brewery
And more.
Course contents
5 chapters, 28 lessons, 1h 8m of video
Chapter 1
Welcome
- Welcome0:52
- What Is Brettanomyces?
Chapter 2
Brett + Process
- Discovering the World of Brettanomyces16:59
- Some Basics: The Many Faces of Brett
- Getting Creative with Farmhouse-Inspired Brewing1:36
- Getting Inspiration from the Traditions4:41
- Saison: A Story in Motion
- More Perspectives: Yvan De Baets on Why Saison’s Greatest Myth is the Yeast
Chapter 3
Recipe & Brew Day
- The Crooked Stave Approach to Grains in Saison3:55
- Mash, pH, and Mouthfeel in Brett Beers2:58
- More on Adjunct Grains, Yeast, and Mouthfeel2:35
- Oxygenation for Fermentations with Brett2:52
- Hop Considerations5:38
- Spices and Other Adjuncts2:02
Chapter 4
Fermentation, Aging, And Process
- Fermentation Overview3:49
- Hops, Brett, and Fermentation Character3:53
- Planning Backwards from Your Desired Beer1:00
- Deciding When to Add Brett1:17
- Developing Your Mixed-Culture Fermentation1:00
- Fermentation Temperatures for Divergent Products1:21
- When Is the Beer Ready?1:08
- Bottle Conditioning with Brett5:25
- Sanitation and Testing with Brett and Mixed-Culture Beers2:55
- Sanitation: Managing Mixed Culture Fermentations
- How Will Your Brett Beer Evolve?1:33
Chapter 5
Conclusion, Recipes & Further Reading/Listening
- Conclusion, and Thank You!0:50
- Podcast Episode 55: Crooked Stave’s Chad Yakobson Geeks Out On Sour (and “Clean”) Beer
- More Perspectives: Randy Mosher on Decoding Saison