midfielder5
Well-Known Member
Just a troll, is this thread sez Yoda
Qhrumphf said:But not every style has a "Protected Designation of Origin" or similar designation. Kolsch does. As does Lambic, Gueuze, and all the associated beers. I believe Berliner Weisse is on the list, but I'm not positive.
Well, we need to get rid of the entire "Kolsch" designation too, while we're at it. Even if it's slow cooled in a coolship, spontaneously fermented, 30% unmalted wheat, turbid mashed, aged hops, and barrel aged, if it's not from the right part of Belgium it's still not a Lambic.
In commercial terms, I agree with you entirely. The same way I don't think commercial brewers outside of Cologne should be able to market their beer as Kolsch. I don't know if I've seen an American "Lambic" but I know I've seen plenty of American "Kolsch" brews.
But as far as homebrew, that's the beer I'm going for, and that's what I'll call it.
True enough, but should I just get around the loop hole and call it Lambic "style", in the tradition of lambic, etc.? We're not commercial brewers so who really gives a damn!?! If you're not marketing it as something it's not then it doesn't matter. Personally as a brewer I name most of my beers by the style, some with tweaks based on special ingredients. The point being I'm sure the OP has brewed and named something based on a geographic style wrongly like the rest of us.
But to touch on the subject of BJCP, how else are we to get ours beers evaluated based on the already set criteria? If I called every beer I brewed that was sour or had Brett in it an American wild with no other descriptors then it would be hard to say what you were about to drink.
This is just a BS argument all around. You could spin it several ways on either side of the argument.
Not according to Jean Van Roy - he doesn't consider it geographically limited, but rather a matter of process. Which was my original point, albeit poorly stated. A beer that doesn't follow the process isn't lambic anymore than a cream ale is a pilsner. Similar? Sure. Same? Absolutley not.
And don't get me started on Kolsch!
Darwin18 said:Tell me, do you consider the use of Munich malt to be cheating?
https://www.homebrewtalk.com/f36/whats-up-all-recipes-munich-malt-365450/
You call it Lambic. I call it Lame-bic. Let's call the whole thing off.
You sir, are a genius. Lame-bic is my new favorite word.
Although now I'm wondering if a hyphenated word is one word or two.
argyle said:So, shall there be a debate on linguistics? What experts shall we drag into this and quote to prove correct classification?
As a linguist, I want nothing to do with such pedantics!
I'll bite... surely that should be 'pedantry' or 'pedants'
bonnybunch said:I'll bite... surely that should be 'pedantry' or 'pedants'
I love it!
...but you're wrong. The OED backs me up on pedantic as a noun!
I notice the phonemes under your name, whenever I have to deal with the International Phonetic Alphabet at work I always find myself getting really thirsty... just me?
Members of HORALs also produce "lambic" that doesn't age in oak, that uses artificial flavoring/coloring, that use syrups, that use adjuncts, etc.
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