That’s a bitch of a style to brew and one of my favorites. You should write an article on how you make it!
It’s just as well for my liver that I haven’t figured out how to homebrew a decent Deus clone.
You make a good point, although for the BJCP defining new sub-styles also carries other hassles, such as reworking the written test questions.
If I was Grand Master 23+ and ran the BJCP, I’d be very careful in introducing new categories, but I’d be very aggressive in introducing new subcategories - especially in categories 20-23. I’d also get Belgian Specialty out of Category 16 and put it in Category 23 where it belongs.
Thank you and thank you again. This is now bookmarked at the top of my “need to try this one day” list. The Malheur Brut Michael Jackson Reserve is possibly the best beer I’ve ever tasted, I’d love to try to recreate this one day.
And here - May/June 2006 Zymurgy - sadly out of print until the e-Zymurgy issue goes up.
I wish there was a video of the conference talk, because people are way too scared and intimidated by the mention of Champenoise. I think every single person at my talk walked away knowing it wasn’t that much work because Fletch and I demonstrated the process in front of them. Besides - dry ice, bottles under pressure, potential explosions! What’s not to love?
As for the re-arrangement, yeah, there are definitely some changes I would make if I were dictator for a day, but hey… it’s probably just as well I’m not.