A couple of days ago a good friend from Helena (thanks again EJ) sent over a note reminding us about the upcoming release of Blackfoot River Brewing’s Montambic, their Lambic style sour ale.
EJ rattled on about having some sort of inside track on this one (we’re adhering to the ‘don’t ask / don’t tell policy here) and warned that it would be snapped up in a heart beat. EJ is a highly respected pillar of the Helena community, mainly due to his ninja-like skills on local rivers (which makes up for his day job jousting with the ever-increasing headache that is the practice of medicine these days).
Set for release this coming Monday the 25th, EJ’s snagging a few for us as we believe it’s our sacred duty to support local brewer’s fine efforts.
From the Blackfoot River Brewing site –
Blackfoot’s Montana Style Lambic was created in a similar fashion as a traditional Belgian Lambic.
This beer was fermented and conditioned in wine oak barrels for 18 months.
The barrels were inoculated with Belgian yeast, Sherry yeast, Brettanomyces (wild yeast), Lactobacillus and Pediococcus.
It is extremely complex with predominate flavors of wine, pie cherries and other dark fruits, sweet tarts, oak and lactic sourness.
IBU’s: 25
Original Gravity: 1.091
Terminal Gravity: 1.004
Alcohol by Volume: 9.3%
