
You know that fleshy bit of meat you keep behind your teeth? The one you use for speaking and grooming yourself? That's right, your tongue. Tongues (and noses by association) are not to be trusted and I will tell you why. In the process of home brewing my
Orval Trappist Ale clone I discovered that the monks age their beer using a strain of yeast known as
Brettanomyces Bruxellensis. Being a stickler for authenticity I ordered up a culture to use in my own batch. After I ordered this I read the marketing material on the yeast company's website:
Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers... [
Wyeast]
I don't personally know any horses. I have never been invited into a horse's bedroom. Apparently, they are sweaty sleepers. Maybe they have night terrors about glue factories? I don't know. But the description is so revolting that I am reluctant to add it to something I plan on drinking. (By the way, this should be not confused with unicorn sweat, revered as both an aphrodisiac and a delicious soup base)
Most likely, you have never tasted something and thought to yourself
"this tastes just like that sweaty horse blanket casserole grandma used make." But, returning to my original point about the dishonest nature of tongues, if you drink a variety of wines or beers you have probably experienced this taste sensation without realizing it. Not only is it all the rage among the Trappist brewing monks (a notoriously trendy group), but it is found in some domestic(US) beers, and some wines.
1This just goes to show that flavor is a complex mistress. Something unexpected (and repulsive) can be used in subtle ways to enhance the sensory experience. With this in mind I am willing to give it a shot in my beer. Wish me luck.
1There are many examples in the wine world including some from the barrel-aged red, Chardonnay, and Sauvignon Blanc families. And it is used by some notable US breweries like New Belgium and Lost Abbey. Apparently, it lends an aged flavor.