A Special Cask

Brewer’s Note: My Editor (wife) is out of town. This post will most likely have several grammatical errors. Also, there is some debate on wheather a beer produced outside of the Senne Valley in Belgium should be called a lambic. I feel that “lambic inspired” is an appropriate description of this beer and honors the tradions of lambic breweries, noted as lambic in my post as not to be redundant.

One of most fond memories of visiting Belgium was enjoying a lambic served from a gravity flow cask. This lambic was a virtually uncarbonated, cellar temperature blend of one year old ales. Complex aromas and flavors; port, tropical fruit, tart apple & plums a bit sweet and sour with distinctive hops; amazing! Quiete similiar though quite different than older lambics and blends.

In our cellar rest four barrels of lambic inspired beer brewed in July of 09. I followed traditional production methods a portion of unmalted wheat, turbid mash, extended boil with aged hops. The unfermented wort journeyed straight from the kettle into oak barrels and was inoculated with wild yeast & bacteria from a Belgium lambic brewery. It has been very interesting and educational to taste the progression. The first couple months the beer was very Brettanomyces influenced with prevalent hop character. At six months the barrels began to show their individual character. A couple began producing nice sour notes and fruit. Others more hop character and sweetness. And then, I forgot about the barrels.

Upon my return from Belgium, in June, with the memory of Lambics consumed still dancing in my head, I tasted from our barrels. Wow, our lambic presented many of the wonderful characteristics found in Belgian lambics; tropical fruit, plum, port, hop, fresh cut hay, and gentle sour notes!

I was asked if we could provide a barreled beer for Baileys Taproom Anniversary party. The line up at the Anniversary party consists of all barrel aged brews. I decided to take a leap and offer a blend of our one year old lambic. Being blown away by cask lambics in Belgium I decided this would be a unique way to serve the beer.

#181 is a special blend casked exclusively for Baileys Anniversary party. The blend consists of two barrels from the same batch. One barrel shows more tight sour and tropical notes, the other more hop, wheat and horse blanket. We primed the cask gently to create just a touch of carbonation, allowing the full throttle lambic character to shine. My aim in blending is to show how unique a one year old lambic is compared to two, or three year old blends. The beer is sour but not mouth puckering. The hops are noticeable and refreshing, as is the wheat. This beer should challenge beer enthusiast to stop and reflect on what is in the glass, how it was brewed, fermented, cellared, served and its age. As it is the only cask of its kind I will be making the trip up to Portland on Saturday to enjoy a glass, along with other beers from the stellar line up.
Happy Anniversary Baileys!

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