Sour Peach Beer.

[BigKahuna]

If my LHBS has it, I'll give it a go. If not, I'll probably go with WLP500.

I'm wondering how the WLP004 Irish ale yeast would do in that? Irish ale always seems like it would lend it's self to a nice Twang!

 

[phissionkorps]

Well I was looking at ingredients, and for some reason, decided that I needed to buy my first pound of hops to decrease costs. I found a closeout of old stock of 4% Spalt Select from breworganic for $20, so I'll be using those instead. I use saaz and spalt religiously, but my LHBS only has ~3% versions of both (and they're $4/oz). Also, instead of the aforementioned yeasts, breworganic has some old wyeast packs they're selling for cheap ($3), so I'm going to pitch the wyeast berliner-weiss blend. Has all the necessary bugs, and will be less hassle, not to mention about $5 cheaper.

 

[Saccharomyces]

Well I was looking at ingredients, and for some reason, decided that I needed to buy my first pound of hops to decrease costs. I found a closeout of old stock of 4% Spalt Select from breworganic for $20, so I'll be using those instead. I use saaz and spalt religiously, but my LHBS only has ~3% versions of both (and they're $4/oz). Also, instead of the aforementioned yeasts, breworganic has some old wyeast packs they're selling for cheap ($3), so I'm going to pitch the wyeast berliner-weiss blend. Has all the necessary bugs, and will be less hassle, not to mention about $5 cheaper.

Old hops are better for sour beers anyway. Sounds like a great plan.

 

[phissionkorps]

Got a call today saying that yeast was totally sold out. Back to plan A I guess of using yogurt. To keep costs down I'll probably go with yogurt culture and S-33.

 

[z987k]

If you want to make more of a Berliner Wiess Like the DFH Peche is, drop the grain bill down to get it say 4% or lower and don't do a sour mash, use sach and lacto simultaneously in the fermentation. The lacto craps out about 3%, but if you make it too malty, you'll cover up the sour.

BTW Wyeast at least make pure cultures of most all the bugs you could want. If one HBS doesn't have them another will. I usually order everything from AHS, but since they are very lacking in this area, I get all the bugs i want from midwest.

Someone even has the Roselare blend still available.

 

[ColoradoXJ13]

\

Someone even has the Roselare blend still available.

Yeah, my LHBS had one left, I picked that sh!t up real quick, sitting in my fridge for a special occasion...

 

[BigKahuna]

So...I'm having another.
I's a bit of an odd flavor, and maybe I'm just not a Sour Beer Expert...but it tastes like it's just plane odd.
The first taste you get is the Sour Grain...followed by an overwhelming peach flavor...followed by a combination of the two with the fruit tapering off as you swallow.
I should have definitely used a secondary for clearing, and maybe some pectic enzyme too....but the cloudy beer has it's appeal as well.

*** Keep in mind...this beer is a month and 6 days since birth...and only bottled for 12 days.

 

[jds]

Thanks to the BigKahuna, I have three bottles of Sour Peach beer aging under my basement steps. I think I might crack one open around Thanksgiving, unless Charles tells me different. I know little about aging of sour beers.

 

[Ryan_PA]

Charles has also sent me an assortment of 3 of these. I did try one, out of curiosity. I did not take notes, but it was interesting. I think it was most likely mashed a little high, and since it is young a sweetness came through that is causing the odd flavor. You do get a grainy astringency that is commonly associated with sour beers, but the sweetness plays strangely off this. I really think it needs more time to develop, but I do agree this would have befitted from a longer secondary.

It is a good beer with a large range of flavors. I did enjoy the beer, but you can tell it will need several more months to get even better. One thing I found odd, I am not getting the huge peach that has been mentioned. It may have been just my palette that night, so I need to take real notes when I try next time.

 

[z987k]

really a straight lacto beer should not need much aging. Certainly nothing past what you would age a normal beer. Especially the way BK did it. There is no lactobacillus in the beer and aside from sach cleaning up stuff as with all normal living beer, nothing should change all that much.

 

[phissionkorps]

Brewing my oud bruin right now. I'm going to split this into 2 batches, use sacc + lactic + brett in one, and no brett in the other.

 

[BigKahuna]

really a straight lacto beer should not need much aging.

Maybe it SHOULDN'T, bit it DID. I cracked the first "good one" tonight.
This is VERY crisp, nice and sour, but not "in your face" sour, just nicely so. The peach flavor is nice, but light...certainly not like a fruit lambic. This was a good project, and I'll do it again with an amber ale. I think there is a ton of potential with this.

 

[z987k]

Maybe it SHOULDN'T, bit it DID. I cracked the first "good one" tonight.
This is VERY crisp, nice and sour, but not "in your face" sour, just nicely so. The peach flavor is nice, but light...certainly not like a fruit lambic. This was a good project, and I'll do it again with an amber ale. I think there is a ton of potential with this.

Lots of potential. I think I've read somewhere they have syrups to add to Berliner Wiess (post opening bottle) that are of various fruit flavors. This takes down the harsh sourness a lot. I also have a Lacto Peach beer in the works. Straight Sach + lacto pitched at the same time on a grain bill of 50-50 wheat and 2-row to 1.032.

I'm also doing an experimental batch with elderberry's and flowers tomorrow. If I like how that turns out, I might make a elderberry/flower lacto something.