Press "Enter" to skip to content

Guest Post: How long would you wait for a pint?

Last week, we kicked off a three-part series with an article on skilled home brewer Doug Brainard, and his award-winning raspberry lambic. Last Monday’s post narrated a fair amount of the initial lambic brewing process. But never having fermented one myself, I didn’t have pictures or first-hand experience on the life stages of this rather long-lived style. But Doug did. Today, we have a guest post from him, showing the development of his first framboise into the beautiful, delicious libation that has become his specialty.

Don’t worry, I haven’t forgotten that I promised tasting notes on the  batch that I got to try, and also his lemon ginger mead. We’ll wrap up this lambic series next week with a comparison between Framboise Boon and Doug’s version, Waiting for Framboise. Also, some notes on his mead. For now, check this out. Thanks, Doug!

In the beginning…
(Sunday, October 26, 2008)                                       {0 days}

  • 50% Pilsner malt
  • 50% Un-malted wheat
  • 1 oz. of Saaz hops
  • Wyeast 3787 Trappist High Gravity yeast
  • 1.052 OG and 11 IBU

Transmogrification
(Sunday, November 09, 2008)                              {+14 days}

  • Racked, and added Wyeast 3278 Lambic Blend

It’s Alive! a Lambic!
(Sunday, March 01, 2009)                                      {+126 days}

Doug's lambic

6 1/8 pounds of raspberry puree later…

Doug's carboy

A pellicle grows…

          (Sunday, March 22, 2009)                                   {+147 days}

Doug's fermenting framboise

Intermediary milestones:

  • Rack (Wednesday, December 23, 2009)                                           {+423 days}
  • Keg (Saturday, January 30, 2010)                                                      {+461 days}
  • Bottle (Saturday, February 06, 2010)                                                {+468 days}

The Final Destination [A Frambois in Sue Ann’s glass]
(Sunday, February 14, 2010)                              {+476 days}

Doug's finished framboise

If you’re keeping track, that’s 68 weeks without a beer.

Gotta hand it to those Belgians…

 

The following two tabs change content below.
monsterid
Beer and travel journalist, with a healthy appreciation for coffee and craft spirits, too. Frequently explores the intersections of beer (or other craft beverages), food, travel and culture. They're all interrelated, and this is part of what makes these subjects so fascinating. You can find me on social media (several of them), or shoot an email to meaganwilson@burntgraphite.net.
monsterid

Latest posts by Meagan Wilson (see all)

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mission News Theme by Compete Themes.