BJCP Style: 23F - Fruit Lambic; "MFP": Mixed Fermentation Peach
- 2021-8-27: Assembled - peaches added to mix-fermentation/wild
- 2021-9-30 (+35): blended in keg with 30% base beer (batch 2, not soured)
- 2021-10-10 (+45): tapped
For the base beer see: American Wild/Lambic from March 2021
If you have a mixed fermentation/lambic sitting around on tap and peach trees outside what do you do? A fruited lambic of course!
I am using about 600g of sliced peaches right off the tree in 4L of mixed fermentation from the tap. This will be the 3rd fermentation.
Slice and Dice
I forgot to weigh the peaches and added a little bit of beer but not too much. Going with 600g-ish.
Away we go. I'll give this a month or so and see where it goes.
2021-9-30 (+35): Peach "Lambic" blended with about 1/3 of the base beer from batch 2 which mellowed out the sourness a bit while still leaving some good peach flavor. This is now resting in a 1.5G keg.
2021-10-10 (+45): tapped. Light sourness with lots of peach. I'm liking this a lot and looking forward to some chilled and carbonated pours. The blend is just right I think. Sadly there's only 6L of it so I'll package some up and enjoy what's left in small sampler glasses to make it last.
2021-10-19 (+54): Mostly carbonated and I'll be packaging this up soon. Very happy with the sour and peach balance. All peach on the nose. Taste is bright and crisp with light sourness up front then fades into peachy goodness.