You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here
- 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
4.5 / 5.06 ReviewsStrong entry into kettle souringEverything worked as instructed by Northern Brewer. We did a side by side comparison to its namesake. Similar but not as malty. Mine was more sour which is what I wanted. If you like sour and want to give it a try, this is your chance.June 1, 2017Purchased
2 months agoBoxed Sour Skeptic to Believer!I was skeptical that this kit beer (and an extract kit, no less) could deliver complex sourness and a delicious, drinkable beer. My skepticism was smacked with the first pour of this delicious beer! We kettle soured it for three days (be careful if you have an aluminum pot!) and finished with the boil on the third day. We modified the recipe in two ways - 1st by doubling the yeast packets to increase cell count to the "pro brewer" levels, and 2nd, we added a tiny bit of citric acid (start with a flat teaspoon for 5gal) because, while the three day lacto bath introduced a pleasant funk, the acid level was very low. We were pleased with the slight tartness the citric acid added. Go easy on the citric acid, else it will taste like sweet tarts :)
I should have trusted NB from the start. They don't put out junk! Order this kit!May 6, 2017One of the better kitsInstead of leaving this in a kettle I let it sour in the fermenter after 2 days (as three would have been too sour.) I also created a starter boiled alongside about 1/2-1 oz of American light toasted oak (though I might recommend soaking this in some brandy to then add to the secondary fermentation (or later in the primary fermentation as I did) cycle. The aroma and character of this is very authentic to the sour Flemish ales, and it is reminiscent of the beer it is cloned after. Some decry kettle souring as being inauthentic, however it is no different than using oak cubes instead of oak barrels, because of how impractical it seems for a home brewer. Along with the 'Northy 12' this is a beer I will probably return to and not because it will be on special if it ever is.May 11, 2017Purchased
2 months agoReally nice extract sourI followed the directions with no modifications and ended up at about 7 weeks with a really nice sour beer with a hint of caramel/raisin-ish flavor. I soured down to a Ph of 3.5 , wanted 3.7, but in about a day in 1/2 I missed my mark - its good at 3.5, but plan this for a weekend if you are shooting for a certain ph level (so you can pay more attention tha nI did). At 3.5 it was nicely tart but not overbearing...I wonder if a ph of 3.7 would have saved a little more of the caramel/raisin?
This would be a really fun beer kit to experiment with if were just a little cheaper, but you really cant ask for more - its a great deal as is!May 23, 2017Purchased
3 months agoNot bad, but that could be my fault.This was my first attempt at a sour, and I had a few changes to the process, but none to the recipe. I did a full boil, starting with 6.5 gallons of water. I also did a 1L lactobacillus starter using 4oz ultra lite DME on a stir plate for 36 hours. I followed the recipe for the initial boil, pitched the lacto, and waited. Initially I was trying to track the pH with paper strips, but that was not even close to figuring out accuracy. I ended up buying a 20 dollar pH meter, but by the time I used it (at nearly 3 full days) it read a pH of 3.1, lower than my target 3.4-3.6. I finished the boil per instructions and left it in primary for two weeks, then cold crashed for 4 days with gelatin, then transferred to a keg.
The beer is spot on color wise, but is quite tart, which may have caused beer possibly lose some dimension. It currently is a light sour, but is probably a little too tart except for those who like sours.
Final pH 3.6 (at serving temp of 38° )
I do not know if my higher gravity readings were related to increased efficiency of the full volume grain steep. Also T-58 did not want to flocculate out of suspension and I probably should have cold crashed for at least 1 week because there was still a definitive spot on the lower 1/3 of the carboy where the yeast was still suspended. Also I don't know if skipping secondary and going straight to cold crash and keg affected anything.
I think I want to try this kit again, but don't let is sour as long, and maybe toss in 1lb of dried cranberries (craisens?) into the last 15 minutes of the boil (or secondary) to add a little more character. Cheers!May 20, 2017Purchased
2 months agoAmazing beer / slight mod to get thereI love sours. The more sour the better. When I seen this, I knew I had to brew it. I have had the original Duchess de Bourgogne and loved it.
Modifications to recipe: As instructed I kettle soured for 3 days tasting everyday. However, I was disappointed as it was not getting the face puckering sour I like. The original Duchess is not that sour, but I was hoping to make this more sour. So i prepared to boil on day 3 but I held back 1 gallon with the live lacto bacteria in it. I did the boil, pitched my yeast (I opted for the Omega liquid yeast and did a 1L starter.) AND poured the 1 gallon back into the batch and put into my carboy. My hope was the remaining lacto would continue to sour the beer.
2 weeks later, transferred to secondary and sampled. WOW! it was super sour, face puckering sour. The flavor of the sour was that of a Granny Smith apple. Despite the fact I think i might have ruined it, I left it in secondary for 2 weeks, hoping it mellowed.
2 weeks later, bottled and tasted. It mellowed A LOT. Still had the same flavor which was good just not so sour like you were eating that sour candy.
1.5 weeks later, couldn't wait no longer, had to try it. It was amazing. I think i had 3 more the same night. It was a little cloudy still but now 2 weeks more, when i pour it its nice and clear. I have to pour slow, it heads up very easily.
OG was a 1060 and ended at 1018 (5.5% ABV) ABV might not be that high as some of the sugar had to have been consumed by the lacto.
Caution: I did use all glass carboys and rigged my megapot to bottle from so as to not contaminate any of my plastic equipment with the live lacto bacteria.June 16, 2017Purchased
2 months ago
Browse 10 questions Browse 10 questions and 17 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!Are there specific recommendations for moving to a keg after secondary instead of bottles? Does it need to age in the keg for two weeks, or can it be served after carbonation is complete?BEST ANSWER: I tasted it every 5 days after the second week in the secondary, mainly because I also added 4lbs of raspberries. Once I was happy with the taste, I cold crashed and transferred to keg, immediately fridged and carbonated the keg, and drank once carbonation was reached.What DME should I use for this kit?BEST ANSWER: The Heiress de Bourgogne extract kit came with 2lbs Pilsner DME which is the only DME needed. It did not need a yeast starter and fermentation started within a couple of hours, which was surprising because some of the yeasts I've been using for other brews having been taking between 24-48 hours before showing signs of fermentation.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.What DME do I use for the yeast starter?