animal lover, gardener, knitter, and gourmet cook


Brian and I made my raspberry lambic for the 2nd time today. I would not have guessed that we first made it 4 years ago. But, here we are. We were waiting for a “nicer” day to do it. Today wasn’t terribly cold, so we seized the day. The only real snag we ran into was that the hose was frozen and we needed a water source, so Brian had to carry the giant pot of beer to our basement for the final cooling step.

This beer has to ferment at around 50 degrees, so that’s why we make it in late fall. That way, we can put it in Brian’s shop, which is unheated, to ferment. We did make one change this time–the first time we used fresh raspberries and this time we’re trying a canned raspberry product. Whatever one works out better is the way we’ll do it in the future.