Beer Style: Belgian Lambic and Sour Ale

34 result(s).

pH vs. TA in Sour Beers

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pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the


Sour Beer Techniques Workshop

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Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers.  Michael will demonstrate


Fair Isle Brewing’s Madame R. Galle clone

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A very pale, almost straw-colored farmhouse saison, Madame R. Galle is identified by its dense, fluffy white head. A slight haze may be present.


Gordon Strong’s Flanders Red

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(5 gallons/19 L, all-grain)OG = 1.050 FG = 1.010IBU = 16 SRM = 17 ABV = 5.3% Ingredients7 lbs. (3.2 kg) Vienna malt2 lbs. (0.91 kg) flaked maize12 oz. (340 g) dark


Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits


Raspberry Gose

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Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact


Danny’s Red Rum Ruos

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Danny’s RedRum Ruos (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.011IBU = 5  SRM = 13   ABV = 4.6% The deep red-garnet color from kettle soured this beer came to existence


Westorval

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This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.


Flanders Red Ale

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Flanders Red Ale (5 gallons/19 L, all-grain) OG = 1.061  FG = ~1.008 IBU =  5  SRM = 22  ABV = ~7% Ingredients 3 lbs. (1.4 kg) Pilsner malt 3 lbs. (1.4


Return of a Classic Sour Ale

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Lambics have become popular among brewers around the world as the craft beer bug spreads, but we return to where it all began to learn the techniques and history of Belgian lambic.


Zoc’s Traditional Lambic

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A traditional lambic from Paul Zocco.


Steady as She Gueuze

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This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.


34 result(s) found.