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Old 05-26-2010, 02:24 AM   #41
Jan 2009
Pea Green, Colorado
Posts: 2,936
Liked 68 Times on 59 Posts

Yea, but does anyone like TILT as much as I do??!! It has to be THEE best raspberry soda I've ever had. . . . . . . After a couple of them anyway. . . . . If you can make it through two . . . . . . it's actually not that good . . . . . . in fact it tastes like raspberry ass . . . . . . . It's the worst thing in the world . . . . . . I just threw up in my mouth a little. . . . . .

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Old 05-26-2010, 06:52 PM   #42
Sep 2009
san diego
Posts: 323
Liked 10 Times on 10 Posts

Originally Posted by rhoadsrage View Post
FWIW. Faro is a traditional Lambic that is back sweetened with candi sugar before bottling. I like big puckering sours and wilds but the sweetness to a faro is very nice aswell.

If you like the Lindemann's, try to find some clones of New Glarus Wisconsin Belgian Red or their Raspberry Tart. They only distribute in WI but they have a soft tartness from the fruit more that from wild bacteria and other critters.
Faro is actually traditionally sweetened in the glass. You can't backsweeten an unpasteurized lambic.

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Old 05-27-2010, 04:52 AM   #43
Nov 2009
Portland,Or, Clackamas, Oregon
Posts: 97
Liked 1 Times on 1 Posts

Originally Posted by ryane View Post
He's not the only one who feels this way, Jean van Roy of Cantillon has been quoted as saying that it isnt lambic, he goes on to say that a lambic CANNOT be sweet it must be dry and acidic

and who says he gets to make that determination?

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Old 05-27-2010, 06:18 AM   #44
pipapat's Avatar
Jun 2009
Posts: 269
Liked 3 Times on 3 Posts

Originally Posted by maskednegator View Post
Try Lindeman's Cuvee Rene and get back to us.

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