We have long been enamoured with the way Lambic producers are able to layer acid, tannin and bitterness in their beverages. We love drinking these so much, that we tried to recreate one using fruit.
Pom Lam is a collaboration we made with Richard Preiss of Escarpment Labs. We boiled a Perry with tannic apple pomace and 4 year old hops, aged oxidatively. We then blended this bitter and tannic Perry into a barrel and let it rest for 8 months. Finally, we back-blended that barrel with Hyslop cider (50% of the final blend) and bottle conditioned.