Tuesday, 23 June 2015

Je suis un homme Français - The champagne method for beer

I've had this 2013 pLambic aging on apricots for several months. I wasn't liking the flavor because the wild yeast I picked up seemed to pick up a rubber flavor for a period of time before smoothing out. The crabapple portion of this beer has been great for a few months now, but this one took a long time to get normal again. I originally wanted to pick a bunch of crabapple blossoms to age with this beer, but ended up using chamomille instead. I bottled it up, but to my dismay it had a thick layer of apricot chamomille sludge at the bottom of the bottles. I tried opening one for a sample but it ended up gushing and turning into a smoothie of fruit, yeast and beer.

I am a stubborn man. I didn't want to give up on this beer after this long of waiting on aging, then waiting for it to get past it's pubescent "screw you, I'm going to taste like rubbery butthole" phase, then bottle carbonation. I wanted to get rid of the sediment, and that how I came upon "Le methode champagnoise" (the champagne method).
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