Kettle soured Lambic

[Mackster]

I know this flies in the face of traditional lambic brewing since the slow munching of wild yeast and bacteria create the complex flavors, but...

Has anyone tried doing something similar to the kettle sour technique used for gose on a lambic? Gose is traditionally inoculated in a simmilar manner to lambic.

Maybe allow a few days of kettle souring with brett & lacto, then quick boil and pitch yeast. What kind of yeast would do well if a blend of bacteria & yeast is not used? I would like to try doing lambics but the year wait turns me off as I am sure it does many other brewers.

I appreciate insights and incites

 

[Craigmn]

I don't think through this method you could get the complexity you would want from a lambic. You would have a sour wheat beer which is essentially a Berliner weiss

 

[radwizard]

I'd have to agree. I don't think this is possible.
You should go for it though. The worse thing that can happen is you'll end up with some kind of Berliner. Perhaps you'll pick up some new method for future kettle souring.

I don't do tons of kettle souring, but have done a few Goses and Berliners that way. They are all pretty one note and need complexity from another part of the process. Kettle Souring seems to me just a way to adjust acidity. It has its purposes, but really lets me down if that is the feature of the beer.

Good Luck

 

[chrilr]

Sourbeerblog.com talks about doing this method.

 

[radwizard]

Sourbeerblog.com talks about doing this method.

I have read a lot on SBB, but I haven't read any article on making a Lambic from this method. I haven't heard of anyone pitching yeast during a kettle sour and re-boiling the beer. I am not sure what would the Brett do in only 2 days?

From what I understand a big part of the lambic process is trying to inhibit the LAB during the fermentations early stages. Kettle Souring is basically the exact opposite.

I think that the fermentation profile is one of the biggest factors in making the style. I don't think you could replicate anything with this method. Even a long mixed fermentation from commercial cultures is gonna be a stretch.

Kettle Souring is a method for creating acidity. It works really well in serving that purpose, however just using this method as an easy way to make a sour beer won't produce something as complex.

 

[suprchunk]

Wouldn't be close to lambic. Too much lacto. Which some commercial brewers try to avoid (Cantillon). Also wouldn't be a Berliner Weisse, unless you were shooting for the inauthentic Kindl variety. This would just be a kettle sour. While I've had a couple decent ones, most are bland, and none have blown me away enough to do it myself. The LAB can really get away from you if you don't monitor it like a hawk.

The year plus wait makes it all that much better. Unless it goes south...

I just make sure I have plenty of other beers to occupy my glass while waiting. I have some 4 year old Flemish Red and Oude Bruin that I need to finally bottle, or blend, and about 100 gallons of various other sours going on. Just keep making them and you'll soon forget about them enough to not worry about the time.