Has anyone ever aged a lambic in oak? How did you like it compared to a carboy, and did you add fruit in the barrel?
It's all a matter of taste I suppose. I tasted a straight lambic at the NHC last year that was in oak for 4 years. Yes, I definitely lost some enamel off my teeth, but I didn't think it was bad at all. I think it's just like hops. SNPA is so freaking bitter and one day you think Stone IPA is just right. Granted, I do backsweeten my lambic at pour time about half the time.
Sour beers go more acidic in a barrel because Acetobactor works aerobically to make acetic acid (vinegar). Oak will take in a lot more O2 than a sealed carboy.
i've looked all over and you're not gonna find any places in NJ that sells small barrels. while i haven't called to inquire from EVERY winery, every place that had them available were the standard 55 gal barrel for ~ $50. the most interesting place that had 'em was Applejacks and they sold them for $50 too if i remember correctly. 55 gal is way too big for me, though. esp since i have very few friends that would be able to contribute to such a large barrel.I was thinking of contacting some NJ wineries to see if they have any small used ones they want to sell.
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