Note: Still playing catch-up with the blog, so a lot of the posts you'll be seeing for the next few weeks are from last year. Thanks.
Back in April of 2012 I brewed the inaugural batch of local lambic - my take on the classic sours of Belgium, using a turbid mash, aged hops, and locally harvested yeast and bacteria.
The last update on this beer was back in February of last year, when I racked most of it onto boysenberry puree (and reserved a gallon for future use). After that, the beer fermented out and aged for another 10 months, finally getting bottled in December of last year.
I ended up getting almost a full case of 375mL bottles as well as a handful of larger 750mL ones. It will probably be another 6 months + before it's carbonated, but I'm very excited by how this beer has turned out. Stay tuned!
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| Siphoning into the bottling bucket. |
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| Spent boysenberries. |
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| Even the cat wants to try some. |
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