About 10 weeks ago, I brewed the Lambic base beer before syphoning it onto frozen raspberries and adding cultures about 8 weeks ago. After fermenting off the mix for 4 weeks, the beer has been conditioning in a barrel in the garage.
Last night I decided to try the resultant beer. I’m pleased with it. It is slightly sour but that is how it is supposed to be. I will definitely be making a Lambic again but here are my tips for success:
- Make the Lambic base beer and syphon it off into a separate dedicated fermenting bin onto the fruit
- Use a dedicated bin because the cultures you will add may contaminate the bin
- Use frozen fruit – it is already clean and there is less chance of bacterial contamination
See Hughes for a good Lambic recipe.