Trappist, Peach Lambic, Nail Polish

4 Mar

I was originally making a trappist ale, but then decided to rack onto 6# of canned peaches. The peaches came in syrup, and I wish I didn’t add it because even if this beer turned out okay, the syrup would’ve contributed off flavors. After about 1 month I saw pellicle forming and then it was covered in huge, furry white bubbles. I decided to wait it out, and it sat for 9 months!! The smell out of the fermenter was like peach nail polish, and the final product wasn’t much different. Welp, it was a long experiment and didn’t work out, but I’m glad I tried. If I ever decide to do lambic again, it will be with a controlled inoculation.



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