I like the idea of having lots of different wild homebrew aging in the cellar. Just hanging out down there, slowly maturing and developing. Not in bottles as finished beer, but in bulk. Ageing on different fruits and in different woods, ageing at the hands of different yeast and bacteria.
Trouble is - what with me not living in the 18th century - I don’t actually have a cellar. Nor do I have any wooden barrels to age beer in. What I do have though is a TESCO, a TESCO that’s started selling glass Demijohns. A TESCO, and a hallway with a bit of spare surface space. Sorted.
About ten months ago I made this. I then soured it further with a lacto culture and left it to do its thing. Rhubarb ‘Lambic’ therefore becomes batch 001 in my Hallway-de-Sour. Batch 002 is equally fun.
Batch 002 is 55% pale malt, 23% pilsner malt and 22% oats. It’s fermented with a German weissbier yeast, it’s bittered with hops to 10 bittering units and it has an original gravity of 1.057. It’s currently sitting in primary where it will stay for around 10 days. The plan is to then rack to glass and pitch a lacto culture and some dregs from assorted bottles of Cantillon. Once we’ve hit 1.000 and picked up some funk, I’ll pitch loads of lovely apricots and leave for further ageing.
My thought process is that the clove and banana phenolics produced by the weissbier yeast strain will work well with apricot. Tartness alongside that could be fantastic. I used oats instead of wheat because that’s all I had.
Batch 003 will also be fun ...