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- Product Details
Inspired by the classic Flemish Red Ale, Heiress de Bourgogne is a deeply complex sour red ale with notes of raisins, dark stone fruits, and a delicate tartness.
Utilizing the popular and unique kettle-souring method, Heiress will develop its tart, sour character in mere days instead of months or years without the risk of contaminating other batches. The resulting beer will mature rapidly into an elaborate menagerie of flavors, all bound within its deep ruby, medium bodied elixir and topped with a voluminous off-white head.
Note: The kettle souring method can take up to three days, so plan your time accordingly.
Find out more about the how to kettle sour HERE
By adding the Lactobacillus Blend from Omega Yeast Labs to the Heiress de Bourgogne you are ready to start your adventures into sour beers.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Heiress de Bourgogne Extract Recipe Instructions Regional Style Belgian Original Gravity 1060 Total Time to Make 6 weeks
Browse 7 questions Browse 7 questions and 8 answersWhat should the final gravity be on this kit?BEST ANSWER: I just talked to a sales rep and the FG should be around 1.015Could this be fermented on sour cherries for a kreik-like brew?BEST ANSWER: I don't see why not! That could be very tasty. Let us know how it goes!I have a huge clean yeast cake of Omega Yeast Belgian R (OYL-020) from a previous batch of The Number 8... Is that a appropriate yeast over the T58 given it's for Belgian styles? If not please give some insight as to why not.BEST ANSWER: It is not recommended to repitch yeast from high abv like that one, as they can be stressed from the fermentation.Do I need to make a yeast starter for the Omega Yeast Lactobacillus Blend?BEST ANSWER: It is recommended to make a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Without a starter souring may take longer.Being that only dry yeast is offered, should I still make a starter off the rehydrated yeast? Is there a suggestion for a liquid yeast? My first beer from you guys was only fermented with dry yeast (no rehydration or starter) and didn't yet down in gravity as it should have. I want to avoid that with this kit.BEST ANSWER: Thanks for contacting Northern Brewer. We don't suggest making a starter out of dry yeast, but you could make a starter with the liquid or use two packets of dry yeast for this particular kit and pitch both packets of yeast directly into the wort. Cheers!If I make this beer with my normal beer equipment, will the yeast that makes this beer sour ruin my next beer?BEST ANSWER: Thanks for contacting Northern Brewer. You will not need to get separate equipment for this kit, because the souring happens before you boil, so everything will be boiled out by the time you add for the fermentor. Cheers!I've read that when brewing sour beers, once you've used a fermenter, it is almost impossible to clean to use for regular beers again. Is this the same with this recipe? ThanksBEST ANSWER: Not a concern with this kit, as with this process, you're boiling the wort AFTER the souring, so you're sterilizing it, killing off the bacteria that could otherwise cause those contamination issues. With sours made in traditional methods, this is true, as the active bacteria will be in the fermenters and siphon tubing and such. But with this "kettle-souring" method, the boiling will eliminate this problem from being a concern.