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Framboise
I am interested in brewing a frambroise does anyone have an extract recipe?
Framboise is a lambic, which means it's supposed to be exposed to wild yeasts (to be traditional). The Belgian breweries have/had fermentation buildings with netting that keeps pests out while allowing in airborne microorganisms. If someone built an indoor/outdoor solution, with netting, etc., could you simulate a traditional Belgian brewery? I wonder if the proper yeasts even exist in our air to give an authentic taste? Can you buy packaged, wild yeast for this purpose?
Here's information on the type of beer, called Oud Bruin or Flander's Brown that is used as the base of Lambics:
http://en.wikipedia.org/wiki/Oud_bruin
I don't want to go to all that trouble unless I know I like it first. Here's a recipe that doesn't involve carpentry:
http://www.beertools.com/html/recipe.php?view=575
Salut!
If someone built an indoor/outdoor solution, with netting, etc., could you simulate a traditional Belgian brewery? NO
I wonder if the proper yeasts even exist in our air to give an authentic taste? NO
Can you buy packaged, wild yeast for this purpose? YES
Brewers outside of belgium are making lambics in a controlled process, puchasing the necessary bacteria that are used in making the lambic flavor along with the cultured yeasts from Belgium too. The "wild" fermentation associated with lambics is largely myth. The process is much more controlled than we tend to think.
In Belgium, lambic is traditionally exposed to an open air environment for less than 24 hours. This stage is primarily for cooling not innoculation. Then primary fermentation is in wooden barrels. Its the wooden barrels that contain most of the microbes repsonsible for the characteristic fermentation that occurs in lambics.
A reference:
http://byo.com/feature/1230.html
Yet another:
http://en.wikipedia.org/wiki/Lambic
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