Hey you Craft Beer Drinkers! Ron from Jolly Pumpkin was kind enough to give the folks at ProBrewer.com a little info on his lambic he's been working on. I figured I'd repost the good stuff, as it sounds quite cool!
Here's the original post:
http://www.probrewer.com/vbulletin/showthread.php?t=10541
Hello all,
Don't forget about your friends here at Jolly Pumpkin. Every beer we brew is aged in oak with naturally occurring wild yeast and souring bacteria. When we opened it was our hope to be the first commercial brewery dedicated to sour and lambic style beers.
While most of our beers could be though to be more of a Flanders tradition (steel fermentation, oak aging with wild yeast and sour bacteria), we began our project lambic over three years ago. The beer is to be one of our regular offerings, so we have been brewing it and brewing it. We plan on blending this fall, and releasing as soon as it is ready. Parts of the blend will most likely be over four years old by this time.
At this point we are keeping things as traditional as possible. Turbid mash with a large percentage of raw wheat, extended boil with aged hops, using one of our open fermenters as a cool ship, and racking into our most sour barrels the next day. No culture wild yeast, just what has shown up here over the years.
Feel free to give me a call if you would like more details.
Cheers,
Ron
Jolly Pumpkin Artisan Ales
I just hope to god we get this one out here in Massachusetts. An American brewer making a traditional style lambic as a regular offering. God I love the craft brewing scene here!
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