Beer Infinity Beer, Brewing & Beyond
| This week we take a break from Russian Imperial stouts with one of world’s finest fruit lambics. The Belgian brewery Cantillon needs no introduction–they’re one of the few remaining breweries to use spontaneous fermentation to create wonderfully complex sour beers. Cantillon is hands-down my favorite brewery that I’ve visited in all my travels.
Cantillon Lou Pepe Framboise 2011
This beer is made like the other fruit lambics at Cantillon–hot wort is pumped up into the rafters of the brewery into a large shallow copper coolship to cool overnight. Louvres in the rooftop are opened and wild yeast/bacteria/etc. is allowed to settle into the cooling wort. The following day the cooled liquid is put into previously used barrels and allowed to age and ferment spontaneously over a year or more. The Rose de Gambrinus is the regular raspberry version of the beer, (and still incredible) but the Lou Pepe version has half again as many raspberries added to increase the fruit flavor. This beer s … |
Source: JABlog: A Minnesota-Centric Beer Blog
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