So i watched a documentary on vimeo a couple days ago called Lambic. It was interesting. I didn't realize, at the time, that a few of the "breweries" over there don't actually brew their lambics, but buy various aged lambics from surrounding breweries and blend. For instance, Tilquin uses 50% of 1 year old lambic, 30% of 2 year old, and 20% of 3 year old lambic. Boon and Lindeman for 1 year old, Lindeman and Girardin for 2 year old, and Girardin and Cantillon as their 3 year old.

ETA: I stand corrected, he buys the post coolship wort from those breweries, then ages in his own cellars for those years with those specific worts.

And Tilquin is one of the very few if any, that serve their lambics in kegs, as well as bottles, which is heretical to the surrounding breweries.

Which brings me to my next point, i think i want to attempt a traditional lambic. Turbid mash and all, just need to find a good turbid mash schedule and calculator for adding x amount of boiling water to x amoutn of mash = rest temperature. I'd also like to get a bunch of dregs from many lambics and build them up in a starter, and use that and some Roselaire blend from Wyeast for the yeast and bugs.

This post was edited on 4/23/20 at 10:38 am

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Posted by thedrumdoctor

Gonzales,La

Member since Sep 2016

872 posts

Posted on 4/29/20 at 8:13 am to BugAC

My wines have been bulk aging for 2 years and are ready to bottle. I racked them both yesterday and tasted.

Strawberry 2018, 10.5% abv
Light, fruity, semi-sec
It fermented bone dry, so I back-sweetened to taste.

Blueberry 2018, 16% abv
Bold, fruity, earthy, sweet.
Added too much sugar to primary fermentation, so it ended sweet. A little too sweet for my taste, but I think most people would really enjoy this one.
After racking, I added toasted oak chips and will age for 1 more week until bottling.