Well, I guess I shouldn't call it a Berliner Weisse. I had brewed a Berliner Weisse some time ago and it has completey fermented all the way out and it is still not nearly as sour as I would like it to be. I've been just sitting on it trying to figure out what to do with it. My friend piped in one night with an idea to throw a bunch of fruit on it to give the bugs some more sugar to work on. Sounded like a great idea to me. Well about a week ago me and the family were on the way home from the De Young Family Zoo in Wallace, MI and we drove by a bunch of fruit stands, one of which had a big sign that said "Red Haven Peaches". Me and my wife both looked at each other and said "Go Back". So I turned around and bought a half bushel of peaches for $17.00. A pretty good deal I thought. After I got them home I cleaned them up really good and removed all of the pits. I filled three big freezer bags full of my clean peaches and froze them. I got exactly 5 lbs in each bag and I through away all of the peaches that I thought didn't look that great. I also ate a few of course. Before adding them to my beer I let them though out and then ran them all through a food processor. I then added them to a large stock pot and brought them up to 160F for about a half hour and also added some pectic enzyme. Once they cooled down I racked my beer onto the peaches (10 lbs worth) and I also added a vile of White Labs Brett Bruxellensis that I have been holding onto for a while now. It was just passed expiration so I figured I'd just pitch it in here since there is a host of bugs already at work. It didn't show much activity the first few days but now I am starting to see some action in the air lock and the pellicle has kicked back up quite a bit.
I am 33 years old I have been brewing for about 12 years now. I love all styles of beer but I have a serious obsession with Belgian Ales and sour beer. For all of you gmail users, I am always online and love chatting beer. Feel free to hit me up with any questions or ideas concerning brewing or my blog.