Brettanomyces and volatile acidity – these are a few of my favorite things. No really – in the past month I’ve enjoyed both a wine and a beer that managed a perfect fusion of the two. Let me explain, lest you think I’ve gone clean out of my senses from all the bacteria.

First the beer – Brouwerij Oud Beersel‘s Oude Geuze Vieille, a superb, complex Belgian sour beer, with a bracing citrus kick perfectly balanced by creamy, cooked apple and some bretty funkiness. Oude Geuze (sometimes spelled “gueuze” and not to be confused with “gose,” a light, German sour style) is an old tradition from the Zene valley near Brussels, where young and aged Lambics are blended together in a champagne bottle and allowed to referment painstakingly slowly, fuelled only by the remaining sugars in the young lambic. Lambics are themselves fermented spontaneously, and are traditionally sour, bone dry and not particularly sparkling.

IMG_20151004_121541The two indigenous yeasts that usually join the party in the Zene valley are both forms of Brett –  Brettanomyces bruxellensis and Brettanomyces lambicus to be precise. This goes a long way to explaining the special, farmyardy character that is typical and desirable in a good Geuze. Volatility is another key element, providing the fresh spritzy kick that slices through the murk. Again, it’s a feature, not a fault.

Traditional geuze beers are unique and wonderful, albeit something of an acquired taste. Sour beer is somehow out of sync in the modern age where flavor, or its replacement, is usually achieved with large quantities of added sugar and salt. Dig a little deeper though, and sourness has always been a revered quality – think sourdough bread, vinegar, pickles, tamarind in South India or Sumac in the middle east.

Onto the wine. La Stoppa’s “Ageno”, from Emilio-Romagna, Italy, is fast becoming a new wave classic when it comes to orange wines – white wines made with long skin maceration, if you prefer. Here we have a blend of Malvasia di Candia Aromatica, Ortrugo and Trebbiano left on their skins for 30 days.

la-stoppa-ageno-768x1024This is one of those wines that shouldn’t work – there’s a definite note of nail polish remover on the nose, a sure sign of volatile acidity, but it genuinely isn’t unpleasant here. In the same way that some back vintages of Chateau Musar get away with it, so does “Ageno”. The Brett influence seems to vary from year to year – 2010 is fairly clean, although there are some Christmas spices (clove and so forth) which is usually a hint. 2009 is another matter, being riddled with all things savory and barnyardy. In both cases, there’s a certain tartness which keeps the wine taut and lively.

Somehow all the elements combine into a super satisfying beverage that refreshes, entertains and thrills. This is everything your mother warned you about when she said “Stay away from those natural wines sonny – their off-flavours, rustic tannins and bizarre bacteria will stunt your growth!”. Yet it’s wonderful and moreish.

I wasn’t just struck by how much I loved both these beverages, but also by how much their flavor profiles overlap. The sourness, high acidity, baked fruit and what the Oxford Companion to Wine once wonderfully described as “the smell of decrepitude” are key factors in both drinks. One can argue about loss of terroir and whether Brett in wine constitutes a fault, but for me this misses the point.

Brett and acetic acid create distinctive, strong flavors that can add interest, excitement and uniqueness. Both Oude Geuze (now a protected term) and the skin macerated style of white wine have long tradition and authenticity behind them. These are venerable styles that will shock you out of the bland, bacteria-free mediocrity that dominates 21st century food and drink. Cheers!


 

La Stoppa – Ageno is available across the US for around $35 a bottle.

About The Author

Simon J Woolf
Contributor

Simon is an award-winning English wine and food writer, currently based in Amsterdam. He writes mostly, but not exclusively about organic, biodynamic and natural wines. Fermented grape juise has been his muse for the last 15 years. Originally he just drunk the stuff, then started studying, and finally got the urge to communicate in 2011, starting with www.themorningclaret.com. Simon contributes regularly to Decanter magazine, Meininger Wine Business International and other publications.

Related Posts

  • Ah, Simon, you’ve made me crave a good sour with none in stock! Wonderful, unappreciated stuff. Just one pedantic clarifying word from the resident erstwhile microbiologist: Brett (and even Saccharomyces) can produce plenty of volatile acidity, so the flavors in sour beers and funky wines don’t necessarily need to involve sometimes-spoilage bacteria, too, which the several mentions of bacteria here might lead folks to extrapolate. But three cheers for microbial diversity in all of its forms!

    • Fair dos Erika, you’ve out-geeked me for sure! Sours are indeed wonderful, taken me a couple of years to get my head around them but now I’m addicted for sure.

      But… Brettanomyces is itself a spoilage *yeast*, right? If not a spoilage bacteria?

      • Brett = yeast, absolutely. And so glad to have another well-informed sour convert!

      • Glad I could help.

  • Pingback: Latest Nail Polish Remover News - Organic Beauty Today()

  • I’d like to extend a warm, volatile welcome to all readers of “Organic beauty today” who may have followed the link in “Nail polish remover news” to this column.

    A triumph for auto-curated content if ever there was one!