Bloomington Indiana's Upland brewery just put in a 2,015 gallon oak barrel made in Bordeaux. This one tank will hold 65 bbl so we will see a bigger production of their Lambics than before – in a year.
"It has been used once for red-wine fermentation in California, taking away some of the 'oaking' capabilities of the tank. This makes it ideal for lambic fermentation. The tank is a massive 8 feet tall and 8 feet in diameter at the bottom. It will contain two of Upland’s lambic batches – which it will hold for about 12 months. After one year in this tank, the lambic is moved to the 70 gallon oak barrels where local Indiana fruit is added. After 3 more months in the barrel and another few weeks of bottle conditioning, the lambic is finally ready to enjoy.
"After only 2 released batches to the public, Upland has already become renowned for their lambic production. It is the highest-rated American producer according to www.ratebeer.com and requests for the sour beers have come from all over the globe."
The next release of Upland Lambic is due out in early 2010 and Upland is mum on exactly which fruits will be used. Last production run was Blackberry, Blueberry, Cherry, Peach, Raspberry, Strawberry, and the star-crossed Kiwi (only 4 cases were salvaged after a barrel exploded). Our reviews.
Posts
No comments:
Post a Comment