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Guest Post: How long would you wait for a pint?

Reading Time: 2 minutes read

Last week, we kicked off a three-part series with an article on skilled home brewer Doug Brainard, and his award-winning raspberry lambic. Last Monday’s post narrated a fair amount of the initial lambic brewing process. But never having fermented one myself, I didn’t have pictures or first-hand experience on the life stages of this rather long-lived style. But Doug did. Today, we have a guest post from him, showing the development of his first framboise into the beautiful, delicious libation that has become his specialty.

Don’t worry, I haven’t forgotten that I promised tasting notes on the  batch that I got to try, and also his lemon ginger mead. We’ll wrap up this lambic series next week with a comparison between Framboise Boon and Doug’s version, Waiting for Framboise. Also, some notes on his mead. For now, check this out. Thanks, Doug!

In the beginning…
(Sunday, October 26, 2008)                                       {0 days}

  • 50% Pilsner malt
  • 50% Un-malted wheat
  • 1 oz. of Saaz hops
  • Wyeast 3787 Trappist High Gravity yeast
  • 1.052 OG and 11 IBU

(Sunday, November 09, 2008)                              {+14 days}

  • Racked, and added Wyeast 3278 Lambic Blend

It’s Alive! a Lambic!
(Sunday, March 01, 2009)                                      {+126 days}

Doug's lambic

6 1/8 pounds of raspberry puree later…

Doug's carboy

A pellicle grows…

          (Sunday, March 22, 2009)                                   {+147 days}

Doug's fermenting framboise

Intermediary milestones:

  • Rack (Wednesday, December 23, 2009)                                           {+423 days}
  • Keg (Saturday, January 30, 2010)                                                      {+461 days}
  • Bottle (Saturday, February 06, 2010)                                                {+468 days}

The Final Destination [A Frambois in Sue Ann’s glass]
(Sunday, February 14, 2010)                              {+476 days}

Doug's finished framboise

If you’re keeping track, that’s 68 weeks without a beer.

Gotta hand it to those Belgians…


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Pacific Northwest native, travel and craft beverage writer. Exploring the intersections where beer (and coffee and spirits), food, travel and culture meet.

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