brianholton
Member
Has anyone here tried pears in a lambic?
Which fruits should and shouldn't be used in lambics?
Which fruits should and shouldn't be used in lambics?
Pear lambic?
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ChrisKennedy
Well-Known Member
I don't know if there is any fruit that you can say shouldn't be used in lambics. Some will be more dominated by the flavors in the lambic, sure, but you just need to add more.
Perry is supposed to be very good, so why not make a pear lambic. I have never had one, but you can teach us all with your results.
Perry is supposed to be very good, so why not make a pear lambic. I have never had one, but you can teach us all with your results.
DubbelDach
Well-Known Member
Had plans for a pineapple lambic once...
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brianholton
Member
I think I'm gonna go for it. I was slightly concerned about it turning out more cidery, but what the hell. I currently have a lambic in primary and plan on starting another one here soon. Thanks for the input!
Sounds delicious to me!
I'd do the whole produce aisle if I had enough room for the fermenters to sit for a year.
I'd do the whole produce aisle if I had enough room for the fermenters to sit for a year.
I am going to do this soon. Got the idea out of nowhere and decided to look it up, found you guys here at HBT haha. Will more then likely report back when experiment is done. Have a Lambic that is 2 months old now, Going to add 300G per liter of skinned pears at 18 months. Hopefully it goes well!
His post says he is waiting until 18 months.
I would skin the pears, simply because I feel like they may be a bit tannic, and the yeasts may not break down them down all the way. Other then that, really no reason behind skinning them
Also, in the past I have added fruit to my lambics after 3 months of fermentation, then done long term again, Now I have the knowledge to wait longer, I plan to try at around 18 months as usully practiced by Cantillon
Also, in the past I have added fruit to my lambics after 3 months of fermentation, then done long term again, Now I have the knowledge to wait longer, I plan to try at around 18 months as usully practiced by Cantillon
