Post Number: 840
Posted From: 22.214.171.124
|Posted on Sunday, January 07, 2007 - 06:33 am: ||
I have a 15-gallon Hungarian oak barrel full of lambic base. I intend to use it as a solera, pulling a few gallons at a time and replacing them with fresh wort.
I am going to do a fruit lambic in the late spring, but I'd like to do something slightly unusual. There are several fruits in the blackberry/raspberry family that could be used to make a lambic, and I'm open to suggestions. I am considering:
Boysenberry - "A large, long 'blackberry' with few seeds and robust raspberry-like flavor."
Loganberry - "A tangy, purplish-red cross between wild blackberry and red raspberry."
Marionberry - "A variety of blackberry, develped in Oregon, with large fruit and intense flavor."
Additionally, apricot and maybe even cranberry.
I'm also considering getting a family farm in Michigan to overnight me some sour cherries, complete with pits, to make an as-close-to-traditional-as-is-possible-in-the-U.S. kriek.
I prostrate myself upon the altar of your knowledge.
Paul Edwards aka "Buster"
Post Number: 1217
Posted From: 126.96.36.199
|Posted on Sunday, January 07, 2007 - 01:38 pm: ||
Back in 1996, I had a kriek p-lambic take a 2nd at the AHA Nat's and BoS at BURP's Spirit of Belgium.
I used sour cherry juice that local winery obtained from a cannery in Door County, WI. When the cherries were pitted, the cannery collected the juice and sold it. The local winery got a tanker truck full of juice for an in-house cherry wine, and sold a lot of the juice to hobbyists.
I recall that I used 1 gallon of juice with 4 gallons of the base lambic.
Post Number: 6194
Posted From: 188.8.131.52
|Posted on Sunday, January 07, 2007 - 03:15 pm: ||
Sour cherry juice concentrate is available from an orchard in northern Michigan, where three-quarters of the world's sour cherry crop comes from. I'm sure I could get the information for you if you wanted; I know they mail order it. A friend of mine got a bottle of it (it's pricey at about $30 for a half-gallon) and we used it to make a stunning mead. The color is one of the most beautiful things I have ever seen.
Cranberries also make a wonderful pLambic. I'm surprised one of the Belgian lambic breweries hasn't brewed one. Sam Adams Cranberry Lambic is a mere hint of what can be done. The winner of the sour Belgian category at the finals of the 2003 NHC was a cranberry pLambic that I had the good fortune to be able to sample. It was outstanding. I also judged a mead made from varietal cranberry honey from a beekeeper in Wisconsin. I can't begin to describe the subtleties of flavor it had.
(Message edited by billpierce on January 07, 2007)