Gueze is blended lambics from several different years. They do sell unblended lambics though.runhard said:Aren't many lambic actually a mix of several batches of differing ages?
Yeah, I was wondering the same thing. I hope they don't end up with a big tank of massively infected beer.korndog said:That's a great video. Do they spike the room somehow, or is it really just wildly fermented using whatever is floating around?
FWIW, Wyeast's Lambic Blend includes a couple types of Brett (wild yeast), Sherry yeast, as well as lactobacillus.Nate said:Lambics still ferment with yeasties (wild ones in that area)... bacteria is the concern that I was referring to.
Haven't tried to brew a Lambic myself... one of these days. Does anyone know the significance of the "aged" hops? Some preservation thing geared towards long ferments?the_bird said:FWIW, Wyeast's Lambic Blend includes a couple types of Brett (wild yeast), Sherry yeast, as well as lactobacillus.
Basically, they just want to use the hops for their preservative properties, which apparently are a separate issue from their AA%. Hopsdirect used to sell aged hops (0% AA%) pretty cheaply. They don't want any flavor or aroma, either.Nate said:Haven't tried to brew a Lambic myself... one of these days. Does anyone know the significance of the "aged" hops? Some preservation thing geared towards long ferments?
Bravo!runhard said:If any of you are still interested in their brewing technique, I sent an email to whomever receives them and told the reader that there was some interest and questions about their brewery and brewing techniques. If the head brewer or someone gets back to me I'll forward it along but I did ask the reader to visit the forum and read some of the questions because there were a group of people who were interested. Maybe someone will shed some light on what they've got going on.
It the old, 'its not Champagne unless its from Champagne' thing. Unless it's spontaneously fermented in a specific area of Belgium, its not really Lambic. Designating/naming a beer can be a difficult issue. American Wild Ale is a 'category/name' but what is to distinguish a beer made in this manner with other American Wild Ales that are made with bought wild yeast and pitched into the beer?Grimsawyer said:I've seen a few posts "it's not a true lambic"... Ok, what would make it a true lambic? What are they doing that would not make it a lambic. Cool vid for sure btw! Great find!