Beer

Overdue update on the beer making process.

Both the Lambic and the Wheat are in the bottles.

Wheat Ale had a run-out of 43 12oz and 5 Grolsch. It was totally standard in the bottling process. Initial tasting indicates that I got the style square on the nose. It has the distinctive citrus characteristic, and it’s hazy because of all the wheat. I’m not a huge fan of this style, but it’s quite popular. My theory is that it’s popular among people who don’t like beer, because they can put a lemon in it without shame. Like corona.

Lambic was, interesting. Run-out of 26 12oz and 6 Grolsh. I lost a lot of beer to the sludge at the bottom of the fermenter. I just couldn’t find a way to filter / siphon such that it stayed clear, so I left the bottom 4 inches in the carboy. A shame, but I guess that’s the price I pay. Despite my best intentions, there were fruit chunks in the bottling bucket and fruit chunks in the bottles. This will add that “homemade” character. Without some sort of more complex in-line filtering setup, I did the best I could. Just have to warn people. Folks get creeped out by chunks in their beer, unless I tell them ahead of time what to expect.

An unexpected wrinkle: The chunks of fruit would jam the bottling wand in the “open” position, making bottling even more sticky and messy than it usually is. Fruit beers definitely up the difficulty all through the process. There better be some serious accolades for this one if it’s to be made again.

So there it is. 80 bottles of beer on the wall. Plus the case (24) I have sitting, awaiting delivery to Pittsburgh for the bet that I lost on the election, plus a bunch of old stuff that will require another party for me to get it drunk.

The Lambic is dubbed “Sweetheart raspberry Lambic”
The Wheat is dubbed “Aestivum Ale”