Rank Brett barrell bastard beer
So I inherited this filthy dirty Syrah barrel from my cousin in Blenhiem (a winemaker). It had this rank infection that he couldnt rid no matter what, so i thought perfect, this will be my first foray into a sour, and was hoping to do a Lambic. It sat around for a few months and I desperately needed some kegs freed up for a wedding so I dumped 4 kegs of different beers into the barrel and let it do its thing. The beers were a double IPA (past its hoppy prime, a robust porter, a saison and a mild/brown thing. the base blended beer actually tasted pretty good, probably akin to a porter of sorts. Anyway, a few months later we accidentally flicked the freezer off and it defrosted, leaving a bunch of unwashed wild plums I harvested in the Molesworth station, a bunch of unwashed blackberries from the Uriti valley, and some dirty west Auckland syphilis-infected peaches needing to be dealt to quickly (these were all aside for the Lambic). In the barrell they went. This thing is now tasting about where I think it should (9 months on) the Brett has taken hold nicely and I now need to probably get it into bottle. My dilemma is, what to do with 100L of sour beer? I can deal to some, and cellar some obviously, but you know 100L is a fair amount. So any takers on a case swap of sorts for one of your most dirty bastard beers (must be nice and INTENTIONALLY infected, if it does lean that way). Maybe just weird and wild experiments? I dunno, shoot, this conversation could get interesting :)
Replies to This Discussion
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Permalink Reply by Mark Weusten on
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Sounds like it needs a shot of antibiotics.
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Permalink Reply by Jonathan Matthews on
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Why don't you just take, say 20 litres out, and top up with fresh wort.
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Permalink Reply by Nicholas Jones on
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Probably not a bad idea, I do hope to still brew a Lambic in there though, but I would probably need to do an intermediate batch to scrub some of the dark beer flavours out of there. I may well take your advice though Jonathan
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Permalink Reply by Crusader-Rob on
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a nICE SOLERA TYPE BREW, THATS WHERE YOU'LL END UP. DO MAYBE 2-3 TOP UPS OVER A PERIOD OF A YEAR OR TWO, AND IT'LL SOUR UP NICELY.
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I like the sound of this. http://en.wikipedia.org/wiki/Solera for the uneducated such as myself here is some history
Cheers Rob
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