Lambic Discussion Thread

[imfrommichigan]

I had a Fou Foune last night that had leaked a little bit during transit. When I took the cap off it was bubbling at the top of the cork. It had a taste like corked wine does like musty towel. It was very disappointing since having it before and it blowing my mind previously. Anyone else ever have that issue?

 

[MooseLang]

I had a Fou Foune last night that had leaked a little bit during transit. When I took the cap off it was bubbling at the top of the cork. It had a taste like corked wine does like musty towel. It was very disappointing since having it before and it blowing my mind previously. Anyone else ever have that issue?

While not Fou Foune, I had a Cantillon Kriek leak a bit in transit once. I took off the cap, it smelled a little like funky vinegar. Beer ended up tasting just fine.

 

[jedwards]

I had a Fou Foune last night that had leaked a little bit during transit. When I took the cap off it was bubbling at the top of the cork. It had a taste like corked wine does like musty towel. It was very disappointing since having it before and it blowing my mind previously. Anyone else ever have that issue?

I've had a number of leaking bottles over the years that were fine, but I also recently had a 2014 Fou that was heavily corked (and had not leaked). I'd guess the issues were independent.

 

[stupac2]

I've had a number of leaking bottles over the years that were fine, but I also recently had a 2014 Fou that was heavily corked (and had not leaked). I'd guess the issues were independent.

Yeah, Cantillon bottles leak all the time. I'd say it's somewhere in the 5-10% of all bottles range. But almost none are actually bad.

Though that corked Fou, holy **** that was terrible. At least now I know what TCA tastes like.

 

[Cruize4Gueuze]

The Porter? Bottles were gone when I went to snag one when stores got them. $24 at a bar isn't so bad.

Yep, the porter. It was between this and a bottle of Golden blend. Golden blend was (2011) was $55 so I couldn't justify spending that while I still have some bottles sitting in the cellar. Although I would probably buy some if they sold them to go.

 

[sunnrider]

Speaking of Fou Foune, a tribute from last nights Full Blood Moon.

 

[sliverx]

I had a Fou Foune last night that had leaked a little bit during transit. When I took the cap off it was bubbling at the top of the cork. It had a taste like corked wine does like musty towel. It was very disappointing since having it before and it blowing my mind previously. Anyone else ever have that issue?

We had a '14 Fou that could best be described as 'hose water' which was very disappointing.

 

[imfrommichigan]

We had a '14 Fou that could best be described as 'hose water' which was very disappointing.

That is exactly the description I was looking for.

 

[Friend_of_the_Gueuze]

Feel like I'm jumping on a soap box. I should stop now. But, sounds like there are some misconceptions about bottle flaws out there.

Leaking and corked are two separate issues.

Corked = TCA = cardboard = very distinct, very off-putting experience. Once you taste a corked beer/wine/spirit, there is no mistaking it. And unfortunately, until lambic producers move away from corks, or, until they are willing to spend the funds to selectively purchase corks, this will be a continual issue. It's a total crap shoot when purchasing corks.

Likewise, leaking does not mean corked. It can mean oxidized, but only if positive pressure is lost in the bottle. Oxidation certainly influences the way lambic tastes, but it's not in the same unbearable ballpark as corked. In fact, slow oxidation is generally accepted as a positive. Hard to tell if the bottle is still under pressure once the leaking occurs, so best to drink ASAP.

 

[matedog]

Sorry, how does "corked" occur?

 

[SeaWatchman]

Sorry, how does "corked" occur?

From storing bottles on their side, duh.

 

[Der Fuchs]

Sorry, how does "corked" occur?

https://en.m.wikipedia.org/wiki/Cork_taint

 

[jedwards]

Sorry, how does "corked" occur?

Broadly, a fungus in the cork material. Frankly, I'm surprised the mutated subspecies of cork tree that Cantillon gets their corks from can support it.

 

[CSO]

https://en.m.wikipedia.org/wiki/Cork_taint

"variously described as resembling a moldy newspaper, wet dog, damp cloth, or damp basement." Such terms have never been used to describe lambic!

 

[tosh1]

https://en.m.wikipedia.org/wiki/Cork_taint

Taint

 

[Der Fuchs]

Broadly, a fungus in the cork material. Frankly, I'm surprised the mutated subspecies of cork tree that Cantillon gets their corks from can support it.

The fungi is airborne and interacts with compounds already in the cork to produce TCA. Fungus isn't in the cork naturally.

 

[Friend_of_the_Gueuze]

Sorry, how does "corked" occur?

Solve that problem, and you'll be a wealthy individual!

"Corked" means the chemical compound trichloroanisol (TCA) has "contaminated" the beverage. TCA usually comes from the cork, and it is generally accepted that a) TCA occurs naturally in cork trees, probably a result of a fungal infection, b) it can be introduced during sanitation of corks as an unintentional byproduct of bleaching, or c) it can result from bacterial infections on non-sterilized surfaces. TCA has a low threshold of detection--doesn't take much for humans to smell/taste it. You now, like how we can smell a dead skunk 10 miles away.

It's really big business in the wine industry. The big boys pay upwards of $2 per cork to test for TCA and ensure it is a non-issue for their $100 bottle. Many have explored composite corks, twist off caps or glass "corks" to avoid potential TCA. The pomp and circumstance of natural cork (and some argue the unique ability of natural cork to allow slow diffusion of oxygen, though there are conflicting studies out there on cork vs other enclosures) keeps corks relevant. What trust fund baby/hedge fund manager would drop a grand for a screw capped Harlan after all?

 

[tosh1]

I'm putting this in the 'can't be arsed worrying about' pile.

Seems like I will survive and so will my beers. I have real life ***** to deal with instead.

 

[stakem1]

We had a '14 Fou that could best be described as 'hose water' which was very disappointing.

Cant help but laugh and appreciate this comment right here. Sorry to hear about the bad fou experience but dat description hits me right in the feels.

 

[harrymel1]

Solve that problem, and you'll be a wealthy individual!

"Corked" means the chemical compound trichloroanisol (TCA) has "contaminated" the beverage. TCA usually comes from the cork, and it is generally accepted that a) TCA occurs naturally in cork trees, probably a result of a fungal infection, b) it can be introduced during sanitation of corks as an unintentional byproduct of bleaching, or c) it can result from bacterial infections on non-sterilized surfaces. TCA has a low threshold of detection--doesn't take much for humans to smell/taste it. You now, like how we can smell a dead skunk 10 miles away.

It's really big business in the wine industry. The big boys pay upwards of $2 per cork to test for TCA and ensure it is a non-issue for their $100 bottle. Many have explored composite corks, twist off caps or glass "corks" to avoid potential TCA. The pomp and circumstance of natural cork (and some argue the unique ability of natural cork to allow slow diffusion of oxygen, though there are conflicting studies out there on cork vs other enclosures) keeps corks relevant. What trust fund baby/hedge fund manager would drop a grand for a screw capped Harlan after all?

There's bleach in my loons?!

 

[trxxpaxxs]

We had a '14 Fou that could best be described as 'hose water' which was very disappointing.

Yeah. Woof. That bottle was a bummer.

 

[RyanG1]

Solve that problem, and you'll be a wealthy individual!

"Corked" means the chemical compound trichloroanisol (TCA) has "contaminated" the beverage. TCA usually comes from the cork, and it is generally accepted that a) TCA occurs naturally in cork trees, probably a result of a fungal infection, b) it can be introduced during sanitation of corks as an unintentional byproduct of bleaching, or c) it can result from bacterial infections on non-sterilized surfaces. TCA has a low threshold of detection--doesn't take much for humans to smell/taste it. You now, like how we can smell a dead skunk 10 miles away.

It's really big business in the wine industry. The big boys pay upwards of $2 per cork to test for TCA and ensure it is a non-issue for their $100 bottle. Many have explored composite corks, twist off caps or glass "corks" to avoid potential TCA. The pomp and circumstance of natural cork (and some argue the unique ability of natural cork to allow slow diffusion of oxygen, though there are conflicting studies out there on cork vs other enclosures) keeps corks relevant. What trust fund baby/hedge fund manager would drop a grand for a screw capped Harlan after all?

So Cantillon should start waxing bottles!

 

[Friend_of_the_Gueuze]

So Cantillon should start waxing bottles!

If memory serves me correct, senora Gambrinus could use a waxing .

 

[sunnrider]

So Cantillon should start waxing bottles!

Funnily enough I think that might work. I´ve only had one Cantillon drainpour so far, an unhappy Kriek.

 

[mikecharley]

Has anyone else been underwhelmed by Cantillon Gueuze from 13 and 14? Haven't had a remarkable bottle from those years yet, out of the 7 or 8 I've opened.

 

[Friend_of_the_Gueuze]

Scratch that. My memory sucks. Looks like Gambrinus is waxed!

Photo from mattsbeerden. Not mine.

Not gonna lie. Kinda disappointed the image in my head of a healthy firebush was disproven.

Ain't got no class. Sorry.

 

[LukeAleTime]

Has anyone else been underwhelmed by Cantillon Gueuze from 13 and 14? Haven't had a remarkable bottle from those years yet, out of the 7 or 8 I've opened.

Last Dec 2013 bottle I had (Belg flag) was straight up pear juice. Never had one like it. I loved it

 

[lazerviking]

Haven't had a remarkable bottle from those years yet, out of the 7 or 8 I've opened.

I've had quite a few that have been ridiculously good and a few that have been really good. The only 2013-2014 bottlings that have disappointed me were all the 2014 RdG I've had and one 2014 Fou (extremely sour/almost no apricot aroma or taste).

 

[trxxpaxxs]

Has anyone else been underwhelmed by Cantillon Gueuze from 13 and 14? Haven't had a remarkable bottle from those years yet, out of the 7 or 8 I've opened.

Yup. I've had two different 2014 Gueuze bottles recently that were sub-par.

 

[sliverx]

Cant help but laugh and appreciate this comment right here. Sorry to hear about the bad fou experience but dat description hits me right in the feels.