Boulevard Za'Tart

Using a malt bill of pale malt, buckwheat, spelt, and rye, we mashed in the first batch of Za’Tart two days in advance of CBC’s visit. We lautered the wort off the grain and inoculated with our house lactobacillus culture to sour the wort on the brewhouse. Once the desired acidity was reached, we boiled the wort like we would with any other beer. Near the end of the boil, we spiced the wort with Za’atar, a somewhat generic name for a family of related Middle-eastern herbs. Our particular blend contained oregano, thyme, and sumac. The resulting wort was then fermented with Cambridge Brewing Company’s house Belgian yeast strain. One more batch of Za’Tart was brewed without the brewhouse souring process and blended with the sour batch to create a nice balance of pleasing acidity.