Lambic Discussion Thread

[Beerologist]

SeaWatchman any info on if Tilquin Squared will be made again?

We had three great visits today in Belgium. First with Pierre who sat down with us for about three hours and went over a lot of technical aspects of his production and some of his future plans. There's a lot to digest and we will do a full summary of everything and post it for each brewery at some point, but specifically for Tilquin there will be more squared and blackberry in the future.

Next up was De Troch. I will say that it was probably one of the coolest places I've been to so far. It was really interesting to be around a place that old and see the amount of work that goes into brewing their lambic on a coal fired system. We also learned that they don't use artificial sweetener but rather just sugar and juice depending on the age of the lambic. Also got to try a freshly bottled (two weeks ago) Oude Kriek made from fresh Schaerbeekse Cherries which is their first in 25-30 years. About 15,000 bottles were bottled. They are also continuing to provide the lambic for the Lambickx bottlings.

Finally we had a little late night tasting/tour with Oud Beersel. Not much new to report there, but their renovated space is great, their barreled lambic is fantastic, and the museum is continuing to expand as they add old breweriana bits and equipment.

 

[Hookemhops13]

Thanks. Thought I remembered seeing that but was too hung over to search.

 

[Beerologist]

Thanks. Thought I remembered seeing that but was too hung over to search.

That was one thing that absolutely stuck in my memory of SeaWatchman's trip

 

[mrk_d]

So it seems like Iris is a good candidate for aging - the aged bottles I've had have been spectacular, and I've heard the same from others here. What is the consensus on Cuvée de Champions / Saint-Gilloise?

 

[Doc1]

I'm beginning to learn fresh Vig = much better than old Vig

 

[mrk_d]

I'm beginning to learn fresh Vig = much better than old Vig

Seriously. The '09 I opened Friday was ridiculously sour, so disappointing.

 

[Snarf1]

I'm beginning to learn fresh Vig = much better than old Vig

If only that was on the label.

 

[ASUBeer]

So it seems like Iris is a good candidate for aging - the aged bottles I've had have been spectacular, and I've heard the same from others here. What is the consensus on Cuvée de Champions / Saint-Gilloise?

I love StG aged. I've had them with 3 or so years on them. The dry hopping leaves a nice citrus note in there along with the typical Cantillon funk and lemon that you get in ages classic.

 

[wyatt1]

GCB is the best for aging long term.

 

[RyanG1]

"Coming back with new bottles soon"

 

[Pneill3161]

"Coming back with new bottles soon"

Mine said temporarily closed until July 25th.

 

[brentsdodgers]

That feeling when your box clears LAX cutoms in about 36 hrs.

Now come on USPS!

 

[RyanG1]

That feeling when your box clears LAX cutoms in about 36 hrs.

Now come on USPS!

Etre? No more west coast shipping problems?

 

[stupac2]

"Coming back with new bottles soon"

What?

 

[RyanG1]

What?

Just my displeasure with adding bottles to my cart and then getting that message on a different screen.

 

[brentsdodgers]

Etre? No more west coast shipping problems?

Yes. Still can't do BiaB

 

[jbeezification1]

Just my displeasure with adding bottles to my cart and then getting that message on a different screen.

Stupid red message.

 

[nophunk]

I'm beginning to learn fresh Vig = much better than old Vig

Seriously. The '09 I opened Friday was ridiculously sour, so disappointing.

I found the 13 bottle I opened to be too sweet fresh. Maybe I'll pop the other one of the same batch in 6 months or so.

 

[dirtinabottle]

Just wondering about people's impressions on American "Lambic" styles compared to traditional lambic. Wrong place to discuss this?

 

[tosh1]

Just wondering about people's impressions on American "Lambic" styles compared to traditional lambic. Wrong place to discuss this?

SeaWatchman

 

[SeaWatchman]

SeaWatchman

SealWatchman

 

[stupac2]

Just wondering about people's impressions on American "Lambic" styles compared to traditional lambic. Wrong place to discuss this?

Universally better. Don't bother with gueuze, just drink Resurgam and Beatification.

 

[mrk_d]

Better pricing and availability, too.

 

[drummermattie021]

May or may not be the right place for this, but does anyone have 1995-era Boon kriek hanging out on shelves? I bought a couple bottles a couple years ago in Kentucky, just opened my last one, kind of wishing I had some more.

 

[SeaWatchman]

For anyone interested in blending and ratios, Oude Mûre Tilquin à l’Ancienne has a chosen dilution of 35% (kg/l) fruit per liter of lambic. A total of 2,700 liters were produced for the first batch. Initially, 957kg of Loch Ness variety blackberries (Rubus fruticosus) were placed in a 2,000-liter tank and topped with lambic until the volume of the tank reached 1,800 liters. Approximately 1,600 liters of lambic were obtained after fermentation and blended with 2 and 3 year old lambic for a total of 2,700 liters. Thus, the final fruit ratio is 35% fruit per liter or 957kg of blackberries per 2,700 liters of lambic.

 

[Pneill3161]

For anyone interested in blending and ratios, Oude Mûre Tilquin à l’Ancienne has a chosen dilution of 35% fruit per liter of lambic. A total of 2,700 liters were produced for the first batch. Initially, 957kg of Loch Ness variety blackberries (Rubus fruticosus) were placed in a 2,000-liter tank and topped with lambic until the volume of the tank reached 1,800 liters. Approximately 1,600 liters of lambic were obtained after fermentation and blended with 2 and 3 year old lambic for a total of 2,700 liters. Thus, the final fruit ratio is 35% fruit per liter or 957kg of blackberries per 2,700 liters of lambic.

What percent is quetsche?

 

[SeaWatchman]

What percent is quetsche?

¯\_(ツ)_/¯

 

[daniel1]

seinfeld.gif

 

[LukeAleTime]

 

[SeattleBeerPenguin]

seinfeld.gif

I wonder how much I could get out of some sucker for this guy hanging out in my fridge next to some salad dressing.

I'm drinking it. Just like to ponder for ***** and giggles.