Sour Belgian Blond - Beer Recipe Kit

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(Makes 5 Gallons) This Belgian Style Blonde, destined for a 100% Brettanomyces fermentation was born right here in our parking lot! On a whim, the CS Team decided to have fun with it and add 1 lb of California Golden Raisins per 5 gallons with the second dose of Brettanomyces. The sugars in the raisins ferment out completely and seem to be an excellent source of food for our lil wild buddy's. The end result: A classic lambic that is as mild or as wild as you make it! This is a great base recipe for a Belgian Style Blonde Ale. Great body and mouthfeel balanced with a funky delicious sour edge. So have fun with this Lambic Recipe and make it your own! Tips: Patience, patience, patience. If brewing All-Grain, try mashing higher for some added body. (We recommend 156F.) Brettanomyces loves oxygen just as much, or maybe more than Saccharomyces spread the love! Use restraint with these critters, dont add the whole kitchen sink. Experiment with one to two cultures per batch, at intervals, and preferably with a small amount of a new food source. Patience. CA Golden Raisins are an excellent food source! (ahem, hint hint!) Dont disturb the fermentation vessel while the pellicle is formed. The pellicle provides protection from excessive oxidation over the long aging time. Patience. Use excellent sanitary methods when working with our wild lil buddys to ensure a clean brewhouse. Try adding any local fruit as a food source for the bugs and wild yeasts. They love it! Patience!