fruit lambic

[oshea3333]

I am a fairly new brewer and am curious if there are any fruit lambic recipes and the degree of dificulty brewing these?

[danno]

they're not neccesarily more difficult, just require more work. a traditional lambic uses old (year+, but you can bake them to get the desired aged effect) hops, takes a looong time to age (plan on a minimum of six months, a year would be better), and because of the souring cultures (pedio, bret, lactic acid, etc...) you really should use a dedicated fermentor (and racking hoses, etc...) that never gets used for beer.

good luck!

[oshea3333]

thanks for the info i appreciate the reply

[guildofevil]

This thread: http://www.realbeer.com/discussions/showthread.php?s=&threadid=6095 has some discussion on homebrewed lambic.

The problem is that true lambic relies on wild yeast for fermentation and therefore can only be brewed in a small area outside Brussels, where the correct conditions exist.

Is it specifically fruit lambic you are trying to brew or just a fruit beer?

Séan