Mot pour rire is a beer with a New England profile, light, highly pintable and with a generous use of aromatic hops. With a nice dose of oats, low-flocculation yeast and double dry-hopping (DDH), discover this "hazy & juicy" beer.

As the Simcoe and Mosaic hops in the original recipe are currently unavailable, Fauve has given us permission to replace them with Idaho 7 !

A word about Fauve

Fauve is the brainchild of two friends, Antoine and Cyprien, united by their passion for Craft beer. In order to offer ever greater diversity and never limit itself, Fauve offers only ephemeral, modern, deliberately radical and uncomplicated beers. Don't hesitate to visit Fauve in their Paris Brew Pub or at the Taproom in Montpellier!

Recipe:

• Color: Pale and Cloudy
• Alcohol: 5% proof
• Quantity: 20L
• Bitterness: Mild
• Brewing time: 5h
• Difficulty: High

Ingredients:

• 3.75 kg Malt Pale Ale
• 1.25 kg Oat Flakes
• 375g Wheat Flakes
• 35g Citra hops
• 35g Idaho 7 hops
• 35g Citra hops
• 35g Idaho 7 hops
• 35g Citra hops
• 35g Idaho 7 hops
• 2 sachets Verdant yeast

To obtain the crushed malt, take the corresponding declension.

Tips from Antoine and Cyprien, founders of the Fauve brewery:

Mashing is done at 69°C to give body to this recipe.

No bittering hops are used, as this beer focuses on aromatics. Hopping is only done off-flame, and it's important to lower the temperature to 85°C before adding the hops, so as not to extract too much bitterness.

The first Dry Hop takes place 3 days after inoculation, and the next a week later. The risk of oxidation is high with such high hopping, so don't remove the first dry hop (or the second, for that matter). It's possible to have a very slight hop burn, but it's minimal and much better than an oxidized beer.

To avoid the risk of oxidation, limit unnecessary movements and transfers. Also, fill your bottles to the brim.

For best extraction of hop aromas, don't put them in socks, leave them loose! If you have the equipment, do a 3-day cold crash as close to 0°C as possible. This will allow the hops to settle to the bottom of the tank, and avoid having particles in your bottles.

As soon as your bottles have reached an acceptable carbonation level, put the whole batch in the fridge. It takes up space, but it's the only way to slow down the aging process.

For those who want to go one step further, try aiming for 150ppm (mg/L) chloride and 75ppm (mg/L) sulfate.

You can of course find all these tips on their brewing instructions: Recipe for "Mot pour Rire", New England Pale Ale DDH - Homebrew version - Fauve Craft Bière (fauvebiere.com)

As the hops have been modified from the original recipe, we've made our own brewing instructions, which we recommend you follow.

BREW THE RECIPE STEP BY STEP

(the recipe is in French only)