I am getting ready to do a Lambic and I found a source for aged dry hops and thought I would pass it on...
freshhops.com has Lambic Hops (Wilmette hops 1-2% Alpha) from 2007 for $1 per oz.
It is recommended hops be aged at least 3 years before using in Lambics...These are 5....
Hey Daniel....
I'm in the research stage of figuring out how I want to do the Lambic. I have two options....I could go by Jamil's Brewing Classic Styles, He has a recipe in there from a guy that does exceptionally well with Lambics (GOLD medals at NHC) and all he uses is DME. Pretty straight forward and Simple...and even Jamils recipe for lambics use a step mash. They get around the turbid method by just adding a tablespoon or two of flour or maltodextrin so the bugs have long chain sugars to chew on ....
I also ordered a copy of Wild Brews and should get that tomorrow...I am going to read the book this week.
As for the turbid mash..don't be intimidated...once you go through it...i think you will find it easy...but just a couple additional steps...
I found the Lambic Hop source whille reading up...I got them fast too...like three days...so I would say Freshhops.com is a good company and the only one with aged hops for lambics that I know of...
Here is a show on lambics...it is really good...
http://thebrewingnetwork.com/shows/The-Jamil-Show/Lambic-Gueuze-Fruit-Lambic-The-Jamil-Show-06-02-08
I'll keep you posted on the direction I take...once I figure out myself...
:)
Hey Ed, mind sharing your recipe? Or at least your techniques? Are you going to do a turbid mash and use unmalted wheat? I'd be interested to know where you got the latter if you do. I want to start up a lambic barrel soon if we have the room for it. I'm a bit intimidated by the turbid mash schedule and am afraid of how poorly I'd do.
Damn Straight! Never worry about infection again....