Brewing is underway

So we're well into our first batch of Lambic ever. The wort is finally mashed out, and is a straw colored ribbon of experimentation. This recipe was created from the Brewmaster's knowledge of lambics, basic instructions from published writings, and the desire to use a bag of brett infused chips from Russian River's spent barrels. We hope to extract some of the magic that they have captured in the flora-rich wine country region of Northen CA. Who knows what has been trapped in those chips ready to be released into our brew! Vinnie passed them out to participants in his lecture at the AHA conference a few years ago, and we were lucky enough to be among those who were able to snag a bag.

The mash took quite a while, and has just now started to boil. The preboil gravity is 1.028. We currently have eight gallons. We hope to finish with five gallons after a 90 minute boil. Pictures to follow later.

The First Batch - Style 17 - Sour Ale

We've decided that we need to start with the style that will take the longest to ferment and develop for the optimum drinkability at the end of the two year experiment. One of our best friends bought us rare 10 year aged Hallertau hops a couple years ago, and it's about time that we used them. We're brewing a mixed lambic that we hope to flavor with fresh mulberries during the fermentation process.

There's nothing better than fresh mulberries, right off the tree. I used to sit under my grandparents mulberry tree and eat them for hours, returning to the house with my skin and clothing dyed purple from the harvest.

Today is one of the first beautiful days we've had this spring, and with the sun shining down on the newly sprouted vegetation, it's fitting that we use today to bring life to this adventure as well!! More to come as the brewing commences.