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I'll take a few bottles of this off you if it's for sale eventually <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

I got some pics of the Brewery and us all working which was nice. Paul Girardin and his wife where extremely helpful with their information and the time that they gave us. Even got to try a 1997 vintage Geuze of there's later on in the day. I have also got picks of the whole process in general.

I added the fruit and the beer to the barrel last night. Started at 6:30pm and finished at 2:00am! Adding the fruit took over 5 hours and is a process that I'm glad I'm not doing again for a while. I had to hand fill 60 kgs into a hole just over an inch wide <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->

Epic! Putting the photos up anywhere?


Adam

They will be posted on a few blogs when it's completed. One of them is the Belgian Beer Board which is a great blog for information.

If any of you guys are up north you can sample the Girardin Jonge lambic (young). I had 40 litres left over so I bottled it up to let it mature into Oud lambic. It's the unblended version of what I'm using.

Some secondary fermentation videos from today........ It was rather violent lol


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Nice! I notice you've already got growth on the "rafters".

A PROPER lambic in Ireland; what an amazing project.




Adam