Under the Table, our mixed fermentation wild ale, has returned. This time with a real peachy outlook. Our first iteration, a Kriek, was loaded full of cherries. Our second, a Framboise, with Raspberries. And our third? A Peche, is loaded with Peach!
In a previous post we talked in detail about the great lengths we go to make our spontaneously fermented wild ale. One that we do as authentic as possible using a traditional Coolship to capture the unique microflora coming off the prairies.
This style of beer, referred to as Lambic-style, takes many months sitting in barrels to allow the flavours to develop, mature, and round out. Over this timeline different yeasts and bacteria feast on the sugars and starches in the beer, creating extremely complex fermentation flavours. Commonly once the flavours have matured, the fruit is added. Sometimes they can be quite sweet. But more traditional versions are very dry, trying not to get in the way of the acidic, tart, sourness that has developed over many months.
These are true sours, made authentically, and given the extreme amount of time they need.
Our Brewmaster and his team taste the product from every barrel, routinely. When asked how he knows when its done, “It doesn’t taste done, until its done”. He and the rest of our Lambic team rely on their over 100 hundred combined years brewing experience to determine the perfect time. Explaining that it tastes ‘green’ and still developing until it suddenly exhibits a roundness and a fullness of flavour that lets our team know that its done – in this case, 18 months later.
Should you find a beer made this authentically, given this much time, and this limited in your fridge the question arises on “How should I enjoy it?”. First off, the simple answer is, however, you damn please. We take great pride in our beers, but at the end of the day, they’re meant to be drunk. But should you fancy the elevated beer experience there are a few things you should know…
Patrick Marsh – Big Rock Sales Representative