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It was a great day when our wine barrels arrived. We
scouted around a number of vineyards in France
before we found one that had 5 seasons old and
available barrels that suited our needs, these barrels
have been used for making red wine and they
definitely have some yeast/bacteria flora of their own.
We started right away with cleaning them and made a
suitable beer to fill them with. We already had the
yeast delivered.
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This is our first real attempt of fermenting beer
in oak barrels with a mixture of bacteria and
wild yeast, we had made a few small scale
trials to select the most suitable wild yeast
combination, but this was the first real thing.
We first fermented the beer with one of our
regular house yeasts, after 3-4 days we moved
the beer to the oak barrels and introduced the
yeast/bacteria mix. This will slowly eat a lot of
fermentables that our regular yeast cant
handle. This process has now been going on
for 12 months and its time for us to read the
gravity and decide if the beer is ready for
bottling. Before bottling all the barrels has to
be tasted and most likely be blended for the
best flavor.
The barrels are sweating approx 10% and this
is free beer for the angels, they will hopefully
in return watch over the process.
This is most likely the first attempt on making
this kind of beer in Scandinavia for a couple of
hundred years. The beer will taste something
between a Flandern red and a Lambic.
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This shows a so called Pellical on top
of a fermenting beer, this is from the
fermentation with wild yeast and lactic
acid. It protects the beer from the
air/oxygen.
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