Take a pH reading every 2 to 4 hours once you’ve reached 3.6\/3.7, so you can move on to the next step.<\/li>\n<\/ol>\n\n\n\nStep 4 <\/h4>\n\n\n\n
Heat your wort for a 60-minute boil.<\/p>\n\n\n\n
Start brewing with 5g of Columbus hops.<\/p>\n\n\n\n
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.<\/p>\n\n\n\n
Step 5 <\/h4>\n\n\n\n
Then cool the wort to 19\u00b0C\u00b0 and transfer to the fermenter, not forgetting the yeast.<\/p>\n\n\n\n
Your initial specific gravity should be around 1.039.<\/p>\n\n\n\n
Add your tagada strawberries, like a dry hop, 24 hours after inoculation.<\/p>\n\n\n\n
There’s no need to repeat the density, but with the addition of candy, it should rise to 1.056.<\/p>\n\n\n\n
Ferment at 19\u00b0C for 2 to 3 weeks, raising the temperature to 22\u00b0C for the last 4 days.<\/p>\n\n\n\n
Final density should be 1.011.<\/p>\n\n\n\n
If you are equipped, we recommend a cold crash at 3\u00b0C for 3\/4 days.<\/p>\n\n\n\n
Add 6g\/L sugar at bottling. Or make a forced carbo at 2.3 vol.<\/p>\n\n\n\n
Advice from Sylvain and Andr\u00e9, founders of the Brasserie du Lez<\/h2>\n\n\n\n
To get Tagada strawberries at the lowest price, get the 500g bag. Bigger and smaller ones are more expensive per kilo \ud83e\udd2f.<\/p>\n\n\n\n
We’re not looking for too much acidity here, which is why we recommend a relatively short sour kettle and stopping it at around pH 3.6\/3.7.<\/p>\n\n\n\n
We recommend using Tagada strawberries in primary fermentation. The candy will melt and integrate much better with the beer. This will facilitate filtration\/bottling, and the taste will be more balanced.<\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
Sour Tagada from Brasserie du Lez is a resolutely fun, easy-drinking beer. While the candy gives it a relatively high alcohol percentage, its deliberately moderate acidity and fairly straightforward bubbles will give it a nice tintability.<\/p>\n\n\n\n
A Word about the Brasserie du Lez<\/h2>\n\n\n\n
La Brasserie du Lez is first and foremost the story of Sylvain and Andr\u00e9. Two passionate buddies they met on building sites. Like a good old Rock Band, the beginnings of the brewery took root in a garage.<\/p>\n\n\n\n
In moderation, of course, the two buddies developed their passion for beer.<\/p>\n\n\n\n
They bought their first home brewing equipment from Rolling Beers* and began developing their own recipes.<\/p>\n\n\n\n
*This part of the story has not been confirmed by the principals involved, but there’s a good chance it happened that way.<\/p>\n\n\n\n
As the years went by, lagers, stouts and IPAs came out of the kettles and their friends asked for more.<\/p>\n\n\n\n
That’s why Brasserie du Lez officially saw the light of day in 2017 in St Cl\u00e9ment de Rivi\u00e8re. The desire to create beers with a unique character is still very much alive today, and the brewery has amply demonstrated that it is one of the major players in the Montpellier brewing scene.<\/p>\n\n\n\n
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