chip82

Recipes 

After reading Papazian's Micro-brewed Adventures, I want to do some reading on making and history of lambics and other wild beers. I have heard Wild Brews is a good read.

Are there any other suggestions for reading material?

TimT

Recipes 

The Brettanomyces Project
Embrace The Funk
Raj B Apte
A Liddil Lambic Lesson: The Cult of the Biohazard Lambic Brewers
Brewery Rodenbach: Brewing Sour Ales
http://dankbrewingcompany.blogspot.com/
http://www.themadfermentationist.com/
There is one other book about lambics other than wild brews that I know of, never seen it though.

GilaMinumBeer

Recipes 

It is part of the Classic Beer Styles series from Brewing Publications (AHA) and is currently going for $230 because of rarity.

I have it.

It's crap. In many instances it has a "Lambic" going from grain to glass in less than a month. They really just didn't grasp how to translate Lambic to the homebrewer.

AmandaK

Recipes 

http://www.amazon.com/Lambic-Classic-Beer-Style-Guinard/dp/0937381225 is the definitive resource on what you are looking for.

However, it seems that I have one of the only copies in existence based on the price tag.

"Crap" is quite harsh. The entire series is not geared to the home brewer, it's used as a guide to the styles- not a guide to recipes of the styles (even though some have recipes).

__________________
On deck: Scottish 80/-, Tripel Threat III, Rye Saison, Saison-Brett, Witbier
Fermenting: #37 Golden Strong Ale, #46 CAP
Aging/Souring: #16b pLambic, #32 pLambic, #38 Golden Sour, #40 Maibock
Conditioning: #18A BDSA, #18B BDSA w/ Brett L, #15 Flanders Red, #42 Black IPA
Kegged: #43 Cream Ale, #44 Patersbier, #45 APA
Bottled: #16a pLambic (Drunk Monk BOS 2012), #30 Scottish 90/-, #39 Mild, #33 Dubbel, #41 Ruination Clone

GilaMinumBeer

Recipes 

Have you actually read the recipes and the processes they suggest for teh homebrewer?

I did. And what I found was rediculous.

AmandaK

Recipes 

I learned a LOT about the history of the style, which is why I wanted to read it. Seems the OP wants to learn about the history. Am I going to try the various mash techniques at home? No, but it's interesting to read for the history aspect.

For my recipe of a lambic, 50% Plis DME, 50% Wheat DME, maltodextrin, aged hops, Wyeast 3728 Lambic Blend and bottle dregs. Seems to work great for me.

__________________
On deck: Scottish 80/-, Tripel Threat III, Rye Saison, Saison-Brett, Witbier
Fermenting: #37 Golden Strong Ale, #46 CAP
Aging/Souring: #16b pLambic, #32 pLambic, #38 Golden Sour, #40 Maibock
Conditioning: #18A BDSA, #18B BDSA w/ Brett L, #15 Flanders Red, #42 Black IPA
Kegged: #43 Cream Ale, #44 Patersbier, #45 APA
Bottled: #16a pLambic (Drunk Monk BOS 2012), #30 Scottish 90/-, #39 Mild, #33 Dubbel, #41 Ruination Clone

GilaMinumBeer

Recipes 

okay then. For the history, yes, it is a good book. For recipes? Nothing to see here.

I got mine for $4. Bought the entire series of Classic Beer Styles books from a folding LHBS for $48.

chip82

Recipes 

Thanks for the input, if any more come up, please let me know.

Calder

Recipes 

$3.98 ..... beat you!

I thought it was a pretty good read. But I do agree, don't follow it for how to brew Lambics.

It was written in 1990. It has the Lambic style Ale going from brew to bottle in 6 weeks.