Vintage Funk VOL. VII
Brues Alehouse Brewing Co
Our Impression: This lambic was aged for a blend of 2 and 4 years, and then brought back to the brewery where we hit it with 1lb/gallon of tart pitted cherries. We leave a touch of residual sugar from the cherries to add a bit of fresh cherry pie impression, and then it hits the filter to really let the beer shine. These beers are always a treat to release. It’s a glimpse into the past. A revelation of our past brewing techniques and inspiration. There’s something special about releasing a beer that you’ve been nursing along for years. Because of the time required to produce lambic, the learning curve is more difficult. We are learning more and more about this style, and a curating a yeast and bacteria blend that gets us closer and closer to the traditional Belgian-Style Lambics. Having experienced drinking Framboise and Kriek from the cellars of Cantillon, we have very high standards we are reaching for!
Style: Fruit Lambic (Cherry) - BJCP 23F
Grain: Pilsner, Wheat
Hops: Hallertau Mittelfruh
Yeast: House Yeast, Brettanomyces
Bacteria: Lactobacillus, Pediococcus
Adjuncts: Tart Cherries
Water: Dechlorinated Pueblo City Water, with light additions of CaCl2
Original Gravity: 11 Degrees Plato
Estimated IBU: <5 IBU
Color: 3-4 SRM
Aroma: Cherry Pie with pleasant notes of barnyard “horse blanket.” Yes that sounds weird, but fear not! Brettanomyces, a “wild” yeast strain, produces complex esters that range from cherry pie to horse blanket. This is typical of traditional Belgian Lambic styles.
Appearance: Pours a clear and brilliant cherry red.
Flavor: Acidity is the backbone of any sour. Like traditional Lambics, Vintage Funk exhibits a complexity derived from acid producing bacteria and wild yeast. The acid plays wonderfully with fruit, which is the reason why the most famous Belgian lambics are blended with cherries, raspberries, or peaches. Vintage funk begins with a punch of cherry and acid, and as your palate adjusts you begin to note the light oak, horse blanket, and hay.
Mouthfeel: Light body, medium bright acidity, with strong carbonation.