Wild Brews...(and not just the book)

Ever since brewing the traditional Berliner Weiss and Raspberry Lacto-"No-Weiss" (repitched from the BW) I've been really delving into beer styles involving wild yeast. While I still haven't technically brewed the planned true-to-style lambic (aside from the yeast--as true lambic can only be made in Payottenland) I've been tinkering around with recipes and techniques that are very similar. After a very brief "non-wild" hiatus I picked up where I left off and brewed "Odds & Ends Lambic-ish Ale."

Odds & Ends Lambic-ish Ale
Traditionally lambics are brewed with a grain bill consisting of approximately 60% pilsner malt and 40% unmalted wheat, and utilize a "turbid mash"which differs from regular mashing techniques in that it leaves a fair amount of starches unconverted to sugar for the wild yeast and bacteria to feast on later. This results in interesting flavours and complexities not normally present in other beer styles. While I ended up using malted wheat (due to immediate availability) the rest of the process was for the most part accurate.

3 Gallon Batch O.G. 1.056 (Brewed 6/18/2010)
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4 lbs 2-row
2 lbs Wheat (malted)
4 oz Wheat (unmalted)
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1 oz 2% Spalt Select @ 60 min
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Wyeast 3278 Belgian Lambic Blend
-Fantome Saison Dregs
-Jolly Pumpkin Bam Biere Dregs
-Homebrewed Berliner Weiss Dregs
-Homebrewed Raspbery Lacto Dregs
-Orval Dregs
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Wild Brews Turbid Mash
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Fermented at 75F
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A few days later, a friend and brewed up a Flanders Red Ale, continuing the sour streak.

Flanders Red
5 Gallon Batch O.G. 1.050 (Brewed 6/22/2010)
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5.7 lb Vienna
2.1 lb Maize (flaked)
1.05 lb Carahell
1.05 lb CaraVienne
1.02 lb Aromatic
.33 lb Special B
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1 oz ~4% EKG @ 120 min
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Wyeast 3278 Belgian Lambic Blend
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Fermented at 80F for 16 hours, then moved to 75F
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The last of the wild beers (for the moment) is based on Raj Apte's Sour Ale Inquiry studies (Google for more information). It involves a method which utilizes the sugars in the wheat, but later boils that portion of the mash to release tannins and proteins for the bugs to work on later.

Dragon's Mouth (Named after the Yellowstone attraction--as every couple minutes the blowoff makes a similar noise from the nearby closet)

O.G. 1.062 (Brewed 6/27/10)
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9.3 lb 2-row
1.8 lb CaraVienne
1 lb CaraMunich
1.33 lb Wheat (unmalted)
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.75 oz ~4% Kent Goldings @ 50 minutes (oxidized for approx. 2 weeks)
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Raj Arpte Mash schedule (multiple step with 2 separate mashes)
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Yeast cake from Odds & Ends Extra 1/2 Gallon (everything except the Orval dregs)
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Fermented at 75F for 48 hours
----Now 70F
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Beekeeping Background

So now...the bees.

Much like the origins of my interest in Homebrewing, the motivation for my venture into beekeeping is also somewhat cloudy. The seed can probably be traced back to a beekeeping demonstration I attended with my girlfriend last summer at the Minnesota State Fair.

Whatever my motivations, I decided that I wished to start a hive (actually--two) and read up on the subject like a frenzied spider monkey. Four or five months later, here I am with two newly started hives and a whole lot of supplies. The hives are placed in two different locations. One is located on a "tree-farm" with a moderate sized garden, while the other is in a "less-farmy" semi-rural area.

The Bees:
Since I spent so much time reading up on the subject, it was not until a month or two ago until I started my search for bees (very late for the season--many beeks recommend purchasing your bees mid-winter, although they do not get shipped until the spring). After a couple of inquiries about Russian bees (bees thought to be more resistant to diseases/pests) I ended up settling on New World Carniolans from HoneyGlow Farms in Owen/Withee WI.

Homebrewing Background

I've been brewing for the past two years (all-grain for about the last 1.5) and have learned much about the brewing process and what goes into making a great beer. To be able to see, smell, and taste each ingredient before sampling the final product has functioned to deepen my knowledge and appreciation for craft beer.

The reasons I started homebrewing are many--I myself am not even sure of all the exact reasons. The one that played most prominently though, was probably the inability to attain craft offerings under an age that these great States deem necessary to responsibly enjoy such a beverage. So here's a long overdue "thank you," to Uncle Sam, for inspiring me to brew.

My brewing history reads a little something like this:

English Brown Ale (Extract)
Cherry Witbier (Extract)
India Pale Ale (All-Grain)
Honey-Weizen (Extract)
Russian Imperial Stout (All-Grain/Extract)
Belgian Witbier (Extract)
Double IPA (All-Grain)
80- Scottish Ale (All-Grain)
Scotch Ale/Wee Heavy (All-Grain)
Altbier #1 (All-Grain)
Altbier #2 (All-Grain)
India Pale Ale (All-Grain)
Berliner Weiss (All-Grain)
Lacto No-Weiss (All-Grain)

Upcoming:
Imperial IPA
Lambic