(New Glarus, WI) – Kudos to Madvike on RateBeer for bringing this to folks’ attention. The Brewpublic gang visited New Glarus Brewing and conducted what might be the most complete brewer interview that I have ever read. It is now posted on the New Glarus website.

One major tidbit revealed relates to a new lambic-style beer coming down the pipeline as part of the brewery’s new R&D series. According to Brewmaster, Dan Carey says, “We actually have a Lambic beer that we are making. It’s still in the fermenter and we’re going to transfer it. We have two 3,000 gallon oak tanks and we’re going to transfer it into them. We’re thinking about making a gueuze, a framboise, a cherry, and maybe an apple or grape. It’s a traditional spontaneous fermented sour beer. That’s still very young […]

BP: How did you develop the yeast for your Belgians?

DC: It’s a blend, a bacterial fermentation. Our yeast is a standard ale yeast but it’s a souring fermentation. So it’s more akin to like a Rodenbach type of a beer. But, like I said, we’ve got a Lambic that’s started with two types of Brettanomyces, an ale yeast and a couple of different bacteria. That’s only going to be sold out of the brewery, though. That will be a kind of secret series where we only do a small amount-200 barrels. We’ll bottle it up and sell it out of the gift shop. That’ll be out this summer probably.”

Former Ommegang brewmaster, Randy Thiel, who is now the lab manager at NG, is a key contributor to the R&D Series project. He was also mentioned by name in a recent feature about the brewery’s latest new offering, Unplugged Imperial Saison.