Two weeks ago, I brewed a batch of my version of Goose Island's Juliet. Since their unique beer is so hard to find, I wanted to do something that could mimic the Juliet, but yet be our own distinct recipe.
Here is the basic design: We started with a basic 2-row malt, adding in some Munich and rye, with flaked rye added as well, hopped with Pilgrim. It's a Belgian sour, so here is where it gets interesting. I added a proprietary blend of Belgian yeasts I have pieced together from my library. After spending two weeks in the primary, today it will be racked to the secondary over a bed of blackberries and oak soaked in Cabernet Sauvignon. Finally, a cake of lambic and Belgian yeast blend will be pitched to referment the sugars from the fruit and give it a distinct sourness. We'll leave it sit on the secondary for a few months, bottling and sampling the first on the first hot day of summer for a refreshing treat.
Stay tuned for a review on the taste in summer, unless I can't contain myself any longer, which is totally possible.
