Plum Lambic - The Process

If you have a plum tree in your back yard and you get tired of eating plums for every meal, why not brew a Plum Lambic!

We based our recipe from the BYO website here. The original uses apple but no one had an apple tree. 

The brewing isn't yet complete. We have now racked to a second vessel containing 1.7kg of quartered plums and added the Brettanomyces bruxellensis. 

For the second phase of fermentation the beer is taken to a cellar to be kept at a constant temperature of 20°C for another 10 to 15 days before bottling. 

Below are some photos of the process so far. 

Liam watching the boil.

Home grown plums.

Plums waiting to be introduced to first phase fermented beer.

Picture of beer after the first phase of fermentation.

Beer over plums with Brettanomyces bruxellensis being added. 

Beer in the cellar for phase two of fermentation.