Lambic Discussion Thread

[thrashD]

Let me know if you are ever in the Columbus area. We are good people

Lambic share sometime? I have a few bottles I'd feel way too guilty taking down solo.

 

[owens99]

Let me know if you are ever in the Columbus area. We are good people

Lambic share sometime? I have a few bottles I'd feel way too guilty taking down solo.

Ditto!

 

[SeaWatchman]

Lambic share sometime? I have a few bottles I'd feel way too guilty taking down solo.

This is a feeling I am unfamiliar with.

 

[Quatz]

I hate you....

Make some friends in Belgium or The Netherlands. It's not that hard

 

[SeaWatchman]

Make some friends in Belgium or The Netherlands. It's not that hard

Sup baby gurl?

 

[Hookemhops13]

Make some friends in Belgium or The Netherlands. It's not that hard

 

[caaam]

Make some friends in Belgium or The Netherlands. It's not that hard

Need any friends? Have any friends who do?

 

[brentsdodgers]

Lambic share sometime? I have a few bottles I'd feel way too guilty taking down solo.

This is a feeling I am unfamiliar with.

That's too bad.

 

[SeaWatchman]

That's too bad.

Why would anyone feel guilty about taking down a bottle solo? I drank a whole Brabantiae on a whim one night just because.

 

[MooseLang]

Humblebrag

 

[HenrikO]

Why would anyone feel guilty about taking down a bottle solo? I drank a whole Brabantiae on a whim one night just because.

I be domin' dat Brab in my crib on the reg, bro. Solo Brab's the only way to fly.

 

[boogercrack]

Some beers you really need to appreciate over the course of drinking an entire bottle to understand it. You can't get that from a pour at a share.

I thought that's why we were all here? To drink our whales out of mason jars. That's why I'm here.

 

[sliverx]

Some beers you really need to appreciate over the course of drinking an entire bottle to understand it. You can't get that from a pour at a share.

I thought that's why we were all here? To drink our whales out of mason jars. That's why I'm here.

I'm firmly in the flower vase camp.

 

[Der Fuchs]

Whatever happened to the pimp chalice?

 

[Hopping Tiger]

Frosted mug or gtfo

 

[apatrick17]

It can be found on shelves in better Chicago stores.

Mind sharing a few stores to check out? My wife will be in Chicago for work in 2 weeks.

 

[brentsdodgers]

I realize that you need more than 1.5-4oz to fully appreciate a bottle and everything it has to offer. Just being a little sarcastic to the fact of never feeling guilty to doming a bottle at home. Nothing wrong with it, I do it every now and then as well. It's just most of the people I share with regularly brought me along with craft beer sharing everything they had. So yeah, there are a few that I would feel "guilty" drinking myself knowing none of those friends have tried it yet either.

 

[Snarf1]

Great blog post on Tilquin. Interesting info about how he blends and barrel care if you're into that sort of thing.

 

[Hopping Tiger]

Great blog post on Tilquin. Interesting info about how he blends and barrel care if you're into that sort of thing.

Read that the other day. What a fantastic read.

 

[Gonzoillini1]

The generally accepted driver of gueuze carbonation is that the younger lambic provides the sugars for bottle refermentation. In the case of Tilquin, it is actually the opposite. The lambic origin that he is preferentially using young may be at 0° P (1.000) as quickly as 6 months from brew day, while the 3 year old lambic that he is using may still be as high as 2-3° P (1.008-1.012) at 3 years old. So the carbonation is derived from the extra gravity in these older lambics, which based on their origin (and microbes and/or brew process) characteristically don't finish as low/as quickly. At one point Pierre was using a bit of sugar in addition to unfermented gravity points to achieve carbonation, but that is no longer the case.

Anyone with some microbiology understanding want to explain how this is possible? Is a particular producer out there creating a "sweeter" lambic that isn't getting down to as low of a terminal gravity?

Extremely interesting.

 

[BoatsAndHoes]

How does De Cam Framboise stack up with others in the style?

 

[The Red Viper]

How does De Cam Framboise stack up with others in the style?

All De Cam is bad compared to other lambic you can get, no point in buying, leave those bottles alone and I'll continue to take one for the team and drink all the De Cam so no one else has to.

No but for real all De Cam is amazing.

 

[BoatsAndHoes]

All De Cam is bad compared to other lambic you can get, no point in buying, leave those bottles alone and I'll continue to take one for the team and drink all the De Cam so no one else has to.

No but for real all De Cam is amazing.

 

[rodzm]

All De Cam is bad compared to other lambic you can get, no point in buying, leave those bottles alone and I'll continue to take one for the team and drink all the De Cam so no one else has to.

No but for real all De Cam is amazing.

Side by side of RdG and De Cam Framboise...thats whats on for tonight

 

[Der Fuchs]

The generally accepted driver of gueuze carbonation is that the younger lambic provides the sugars for bottle refermentation. In the case of Tilquin, it is actually the opposite. The lambic origin that he is preferentially using young may be at 0° P (1.000) as quickly as 6 months from brew day, while the 3 year old lambic that he is using may still be as high as 2-3° P (1.008-1.012) at 3 years old. So the carbonation is derived from the extra gravity in these older lambics, which based on their origin (and microbes and/or brew process) characteristically don't finish as low/as quickly. At one point Pierre was using a bit of sugar in addition to unfermented gravity points to achieve carbonation, but that is no longer the case.

Anyone with some microbiology understanding want to explain how this is possible? Is a particular producer out there creating a "sweeter" lambic that isn't getting down to as low of a terminal gravity?

Extremely interesting.

Bc the wort comes from different producers pre inoculated. Basically the microbes from producer X won't ferment out as much sugar as the microbes from producer Y. So Pierre uses product X to age to 3 years (retaining a higher gravity) and product Y to as the fresh ingredient. Yada yada yada.

 

[rodzm]

So finally tried the De Cam Framboise. I thought it was great and an absolute sour bomv if you like that.However i found it to have way too much carbonation. IMO it could benefit with some time on it. Overall Id definitely seek it out. Cant say i liked one over the other although i do think De Cam Framboise has a stronger raspberry profile

 

[ASUBeer]

DeCam had the a musty basement character to it. I love that but others might not look for that funky, mothball, basement thing in their beer.

 

[HeadytheElder]

For the old money, seasoned lambic drinkers: if you wanted to age a Cantillon beer for a very long time, say 15-20 years, which yearly offering would you choose?

My first child was born this year and I wanna find something with a 2015 cork or label to age until he reaches a certain level of maturity.

 

[rodzm]

For the old money, seasoned lambic drinkers: if you wanted to age a Cantillon beer for a very long time, say 15-20 years, which yearly offering would you choose?

My first child was born this year and I wanna find something with a 2015 cork or label to age until he reaches a certain level of maturity.

Best for aging that long is hands do your regular geuze. Fruited Lambics tend to fade over that long as theyre drank best when theyre fairly fresh.

 

[mikecharley]

For the old money, seasoned lambic drinkers: if you wanted to age a Cantillon beer for a very long time, say 15-20 years, which yearly offering would you choose?

My first child was born this year and I wanna find something with a 2015 cork or label to age until he reaches a certain level of maturity.

Gueuze or gcb