Posts Tagged ‘apricot’

apricot lambic shootout

Wednesday, December 19th, 2012

pouring fou' foune

after a couple of months in the bottle, it was finally time to try out my apricot lambic.

 

  • cantillon fou’ foune 2008
  • appearance: great carbonation, turbid, white head that quickly fades to lacing
  • aroma: intense, complex, dirty barnyard funk
  • taste: bracing acidity, slight sticky stone fruit evident on finish
  • overall: enjoyable, but the high acid level made this beer far from sessionable.

 

  • house apricot lambic
  • appearance: light straw color, crystal clear, solid carbonation, quickly vanishing head
  • aroma: sweet ripe apricot, lingering funk
  • taste: assertive complex funk with tart apricot and a tangy, dry finish with a fresh, complex acidity.  very drinkable.
  • overall: I can’t think of a tastier beer I’ve made to date, really happy with this one.  I’m excited to take my first solera barrel pull soon to experiment with other local fruit.

 

my apricot lambic

 

another pour               best friends

bottling banning and apricot lambic

Friday, October 26th, 2012

I finally managed to set aside some time to bottle both banning (my wild blonde) as well as my turbid mash lambic that I had aged on local apricots.

  • for a wild beer aged for over 14 months with multiple varieties of lacto, brett, and pedio, banning finished surprisingly high at 1.01, for an abv of 7.08%.  it is deep gold in color with a complex funky aroma and an assertive farmhouse brett flavor with plenty of smooth acidity.
  • I kegged five gallons, bottled another five with rockpile yeast as per my earlier method, and racked another two onto the leftover apricots in my 2.5 gallon better bottle once I had racked and bottled my lambic (to see how much flavor and aroma can be extracted from second use fruit).
  • speaking of lambic – after six months on a pound and a half of apricots, two gallons of my original batch had dropped to a final gravity of 0.99(!) for an abv of 7.19%.  upon examining my gravity sample I was greeted with the most amazing aroma I have ever experienced in all of my brewing days – fresh, ripe, sweet apricot melded perfectly with a background of complex earthy funk.  the sample was a crystal clear pale gold with a clean acidity and subtle, complex funk and apricot.  I can’t wait for this one to carb up for a special occasion, and will definitely be aging more of my sours (and especially my lambic) on fruit in the future.