Style: Belgian Fruit-style Lambic
This is truly a connoisseur's beer. It has tons of fruit flavor and aroma, with a tart sourness that comes from the presence of lactic acid bacteria in the fermentation. The recipe includes over 6 pounds of sterile, seedless peaches, which saves you lots of time compared to removing seeds and crushing the fruit yourself. There's also 4 ounces of peach flavoring, pectic enzyme, Belgian candi (beet) sugar, and a special live yeast culture with three strains of wild lambic bacteria. If you keg your beer, you can sweeten your Lambic just before force carbonation, and the results will be in the style of Lindemans lambic beers. If you use natural bottle conditioning, which includes mini-kegs or party pigs, the result will be a dry tart flavor similar to Liefmans lambic beers.
Add this product to your cart in addition to your recipe kit if you would like the included dry yeast replaced with live yeast and an ice pack for a $5.00 surcharge.