Steve Piatz is a member of the Minnesota Home Brewers Association.
“Never turn your back on (the barrels). They like to change on you and
right when you think you know what one will do, it does the exact
opposite.”
—Lauren Salazar
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus
Pizza Port Le Woody. Formulated with help from professional brewers in
America and Belgium that have experience with this style, this is another acid ale.
Lindemans was founded in 1869 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
-- Brouwerij Lindemans, Vlezenbeek
A gueuze is a beer made from blending “old” lambics, up to three years old, with a “new” lambic that has just finished its main fermentation. The traditional mash program for a lambic is a turbid mash, involving both infusions and decoctions to step the mash through a variety of temperatures. The mash in the all-grain version is a simplified version of this.
Jolly Rancher Apple lambic is a dry, sour beer with the flavor and aroma of Granny Smith apples coming from Jolly Rancher hard candies. This latest version of the recipe is based on the results of three brewings. For best results, let the beer age warm for at least three months.
