Aging hops for Lambics

[Northwood]

Greeting everyone,

I was just reading Jeff Sparrow's Wild Brews and came across the idea of using an oven at <200F for accelerating the aging process.  Has anyone done this?  It sounds a bit risky to me, but I don't want to wait 2-3 years to brew.  I also have a food dehydrator that goes up to 140F if I remember correctly.  Maybe it would be better?  Any and all input is welcome.

Cheers,

-Michael

 

[pcdiver52]

I’ve made peche’ lambics in the past but just used a small amount of unaged hops. It was enjoyed by all that tried it.