Comments on: How to make lambic (one ugly beer!) http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/ Everything you need to know about beer, wine, and homebrew Tue, 07 Feb 2012 13:09:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Usfmikeb http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-841 Usfmikeb Fri, 13 Jan 2012 03:06:00 +0000 http://www.fermentarium.com/?p=440#comment-841 It's my understanding that Lindemann's is backsweetened extensively, which would have to be done in the bottling bucket or keg to taste. It’s my understanding that Lindemann’s is backsweetened extensively, which would have to be done in the bottling bucket or keg to taste.

]]> By: Anonymous http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-816 Anonymous Mon, 12 Dec 2011 15:13:00 +0000 http://www.fermentarium.com/?p=440#comment-816 I made a Kriek and a Framboise for my wife.   I won a 2nd place for the Frambroise in a very large competition, but she didn't like it.    The Kriek is now 2 years old and will be entered in a competition this year.    She doesn't like it either.    While this has been a learning experience, I think I will just buy her the Lindemanns at this point.    These were my most expensive beers ever (the fruit and the extra yeast, plus a dedicated keg, hoses, airlocks all being replaced).  It was not a total loss, but I really don't like these types of beers that much and will basically stick to all malt beers at least for the next couple of years.  BTW, when I made mine, I did three stages.   I put the fruit in and let the yeast go at that for awhile before pitching the bugs.     My beer was also made to be very sweet, so that the lambic organisms would have plenty to work on (I think I mashed at 160F, used some crystal as well).    Both beers were quite dry.  I used Roselaire on the Framboise and Lambic blend on the Kriek.     Given that the yeast did most of the fermentation, there was not as much difference in the roselair/lambic blend as I thought.   The Rosellare had a very strong 'horsey' character.    The Kriek is more sour, but it's still subdued (and neither beer was a sweet as the Lindemann's beers.) I made a Kriek and a Framboise for my wife.   I won a 2nd place for the Frambroise in a very large competition, but she didn’t like it.    The Kriek is now 2 years old and will be entered in a competition this year.    She doesn’t like it either.    While this has been a learning experience, I think I will just buy her the Lindemanns at this point.    These were my most expensive beers ever (the fruit and the extra yeast, plus a dedicated keg, hoses, airlocks all being replaced).  It was not a total loss, but I really don’t like these types of beers that much and will basically stick to all malt beers at least for the next couple of years. 

BTW, when I made mine, I did three stages.   I put the fruit in and let the yeast go at that for awhile before pitching the bugs.     My beer was also made to be very sweet, so that the lambic organisms would have plenty to work on (I think I mashed at 160F, used some crystal as well).    Both beers were quite dry.  I used Roselaire on the Framboise and Lambic blend on the Kriek.     Given that the yeast did most of the fermentation, there was not as much difference in the roselair/lambic blend as I thought.   The Rosellare had a very strong ‘horsey’ character.    The Kriek is more sour, but it’s still subdued (and neither beer was a sweet as the Lindemann’s beers.)

]]> By: TJ Kong http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-784 TJ Kong Wed, 02 Nov 2011 13:46:00 +0000 http://www.fermentarium.com/?p=440#comment-784 "The reason is the wild yeasts and bacteria local to parts of Belgium are used to make lambic.  The rest of the world must use a commercial lambic blend." ----> that's just a fable invented by Lambic brewers around Brussels. As they admit themselves (heard the Cantillon brewer admit it). of couse the cultures in that area might be just a little different....but they're a little different everywhere (even from street to street). you can brew lambic anywhere on the world. and it'll taste a little different as well.....isn't that great?  “The reason is the wild yeasts and bacteria local to parts of Belgium are used to make lambic.  The rest of the world must use a commercial lambic blend.” —-> that’s just a fable invented by Lambic brewers around Brussels. As they admit themselves (heard the Cantillon brewer admit it). of couse the cultures in that area might be just a little different….but they’re a little different everywhere (even from street to street). you can brew lambic anywhere on the world. and it’ll taste a little different as well…..isn’t that great? 

]]> By: Mackenzey http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-685 Mackenzey Thu, 25 Aug 2011 21:58:00 +0000 http://www.fermentarium.com/?p=440#comment-685 If you are doing natural carbonation, with everything else, how long did this process take? If you are doing natural carbonation, with everything else, how long did this process take?

]]> By: Framboise Raspberry Lambic Beer : Inside the Mind of Micah Sparacio http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-554 Framboise Raspberry Lambic Beer : Inside the Mind of Micah Sparacio Wed, 15 Jun 2011 18:58:17 +0000 http://www.fermentarium.com/?p=440#comment-554 [...] Note to current self: let’s learn how to make it. [...] [...] Note to current self: let’s learn how to make it. [...]

]]> By: deege http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-490 deege Mon, 21 Mar 2011 15:18:00 +0000 http://www.fermentarium.com/?p=440#comment-490 It went well. It's a bit thinner than I'd hoped for. I was looking for the liquid sweet tarts that Lindenmans produces, but this is more like a traditional lambic. I'll keep refining the recipe until I can reproduce theirs perfectly. :) It went well. It’s a bit thinner than I’d hoped for. I was looking
for the liquid sweet tarts that Lindenmans produces, but this is more
like a traditional lambic. I’ll keep refining the recipe until I can
reproduce theirs perfectly. :)

]]> By: Tim Fox http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-488 Tim Fox Tue, 15 Mar 2011 16:09:00 +0000 http://www.fermentarium.com/?p=440#comment-488 Any update on the result? Any update on the result?

]]> By: Young Wifey http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-lambic-one-ugly-beer/comment-page-1/#comment-62 Young Wifey Sun, 06 Jun 2010 22:50:55 +0000 http://www.fermentarium.com/?p=440#comment-62 I am a just like your wife, I'll only drink Framboise (and occasionally the Cherry Kriek). How did she like it? I am a just like your wife, I'll only drink Framboise (and occasionally the Cherry Kriek). How did she like it?

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