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It was a great day when our wine barrels arrived
from a vineyard in Burgundy in France. They
have been used for 5 seasons for maturing red
wine and now they will be holding our wild
brews. The barrels most definitely also has
some yeast and bacteria of their own.
from a vineyard in Burgundy in France. They
have been used for 5 seasons for maturing red
wine and now they will be holding our wild
brews. The barrels most definitely also has
some yeast and bacteria of their own.
We started right away filling the barrels
with a fresh beer that first had been
fermenting a few days with our regular
house yeast and we then introduced
the wild yeast mix into the barrels.
This yeast bacteria mix will slowly eat
all the sugars that our house yeast left
behind. This will take a long time and
the beer will change a lot during the
process. When the process is finished
in about 18 months the beer will be
very dry and most likely we will have to
blend it with some fresh beer to mellow
it out.
The barrels will sweat approx. 10%,
this is what is called the angels share
as payment for watching over the brew.
This is possibly the first attempt on
making this kind of brew in
Scandinavia for a couple of hundred
years.
We are keeping our fingers crossed.
with a fresh beer that first had been
fermenting a few days with our regular
house yeast and we then introduced
the wild yeast mix into the barrels.
This yeast bacteria mix will slowly eat
all the sugars that our house yeast left
behind. This will take a long time and
the beer will change a lot during the
process. When the process is finished
in about 18 months the beer will be
very dry and most likely we will have to
blend it with some fresh beer to mellow
it out.
The barrels will sweat approx. 10%,
this is what is called the angels share
as payment for watching over the brew.
This is possibly the first attempt on
making this kind of brew in
Scandinavia for a couple of hundred
years.
We are keeping our fingers crossed.