Fruit in Lambics

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mthibodeau
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Fruit in Lambics

Post by mthibodeau » Wed Feb 08, 2017 5:28 pm

Considering making my first lambic and trying to decide what to make.

I've had cherry, raspberry, and blackberry, but I've also heard of blueberry and peach.

What are peoples thoughts on fruits to use in a lambic?
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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LiverDance
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Re: Fruit in Lambics

Post by LiverDance » Wed Feb 08, 2017 6:42 pm

I've had success splitting a lambic into 5 separate gallon jugs with all different fruits including blueberries and all we great but the blueberry may have been the favorite. I also enjoy the mix berry bag from costco
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

mthibodeau
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Re: Fruit in Lambics

Post by mthibodeau » Thu Feb 09, 2017 10:16 pm

I do live blueberries in most forms, jam, pie, and especially beer. The mixed berry bag also sounds interesting.

On that note, does anybody have old oxidized hops?
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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KB1138
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Re: Fruit in Lambics

Post by KB1138 » Thu Feb 09, 2017 11:29 pm

I've always thought mango would go great in a lambic. Haven't gotten around to doing it yet though. Easy way to age some hops is to leave them out on your counter for a week or two. I've also read that you can bake them at a low temp to speed up the aging process
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout

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jacinthebox
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Re: Fruit in Lambics

Post by jacinthebox » Fri Feb 10, 2017 10:24 am

Noble Grape has access to lots of puree. They ordered me blood orange, strawberry and grapefruit.
just email them and they'll add it to their next order.

Blood orange lambic might be nice.

http://shop.brewcraftusa.com/productsea ... vest+puree
Brathair Brewing



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amartin
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Re: Fruit in Lambics

Post by amartin » Thu Feb 16, 2017 1:46 pm

I agree with mango, I think the frozen chunks would be good. I just started a lambic a few weeks ago, so I'll have to start think about this in a year or so.

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Re: Fruit in Lambics

Post by KB1138 » Thu Feb 16, 2017 1:54 pm

I just did a berliner with frozen mango. It didn't turn out great and the mango tasted strange on it's own. YMMV
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout

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amartin
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Re: Fruit in Lambics

Post by amartin » Thu Feb 16, 2017 2:07 pm

Maybe those cans in the link Justin posted are the way to go. I don't see prices there, but I'm guessing they're expensive. But, I don't want to screw up a good beer that's been aging for a year or more just to save a few bucks.

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Re: Fruit in Lambics

Post by Mr.Cheezle » Sat Feb 18, 2017 11:33 pm

How many pounds of fruit are ya'll using for these lambics?

mthibodeau
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Re: Fruit in Lambics

Post by mthibodeau » Mon Feb 20, 2017 9:54 pm

Yeah I second that, how many pounds? For a blueberry beer I used 1 lb per gallon, but with lambics I've heard double that. Any suggestions?
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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LiverDance
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Re: Fruit in Lambics

Post by LiverDance » Tue Feb 21, 2017 9:41 am

I believe i read in their brochure at the brewery tour that Cantillon uses 100g per liter
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

mthibodeau
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Re: Fruit in Lambics

Post by mthibodeau » Thu Feb 23, 2017 9:18 pm

Ok so slightly less than 1 lb / gallon thanks
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

mthibodeau
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Re: Fruit in Lambics

Post by mthibodeau » Fri Nov 10, 2017 5:54 pm

On the topic of lambics, whats the general opinion on racking to secondary? Yes to get it off the yeast cake? No because the brett will clean up dead yeast? etc
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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