Beer Style: Belgian Lambic and Sour Ale
Gilligan’s Gueuze (Blended Lambic)
FREEA 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.
The 10 Hardest Beer Styles to Homebrew
Digital and Plus Members OnlyWitbier. Wee Heavey. Tripel. Schwartzbier. Gueze. Eisbock. Dry Stout. Berliner Weisse. American Pilsner – are these the 10 most difficult styles for a homebrewer to pull off? They won’t be after reading our recipes and tips for success.
Brewing Sour Beers: Tips from the Pros
FREEBelgians, barrels and Brett — oh my! Tips from three brewers who are sweet on sour beers.
Jolly Rancher Apple Lambic
Digital and Plus Members OnlyJolly 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.
Lambic Brewing
FREETake some wort contaminated with all sorts of microbes, let it “rot” for years and what do you get? One of the most interesting and unique styles of beer on the planet. Find out how to brew this sensational sour beer from Belgium.
Where the Wild Yeasts Are: Belgian Lambics
Digital and Plus Members OnlySince life is short and airfare deals abound, travel whenever you can. This is my motto. As a beer enthusiast, it seemed only fitting that a recent trip to Holland to visit a friend merited a brief excursion to Belgium — land of wild yeasts and eccentric brews. With a limited amount of time and
Lambic: Brewing with Bacteria
Digital and Plus Members OnlyHomebrewer Wanted: Must be willing to risk contamination of entire brewery with strange and exotic microbes from faraway lands. Must be willing to wait many years to see if the beer turned out okay. Must have a strong stomach and not be bothered by slime, scum, noxious gas, and foul odors. Must possess
Oud Bruin
Digital and Plus Members OnlyAt one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science, temperature controls were shaky at best, and really “pale” malts were undreamed of. No sparkly, clear pilsners here. Beers were sour because fermentation
Apple Pseudo-Lambic
Digital and Plus Members OnlyYou don’t need to be an all-grain to create funky, sour lambic-styled beers. Here is a clean and simple recipe for a new take on producing a lambic-styled beer of your own.