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Lambic Discussion Thread

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it's a simplistic, reductionist argument to suggest that fruit always fades through time.

had an 03 LPF last year @ Brouwer's in Seattle that was just as fruity as any fresh LPF I've ever had. Cellar temp/humidity conditions, bottle storage, shipping issues - these are all factors just as important as time in determining how a beer ages.
NOOOO FRUIT IS LIKE HOPS
 
old Cantillon gueuze is my favorite. Gets that nice lemon funk quality you described. Only had 1 really old 3F goozie, and it was super minty on the nose.

It was really damn good. That's the oldest Cantillon that I've had, and it was really balanced and bright for an 11 year old beer. I haven't had a comparably old 3f yet, unfortunately :(
 
It was really damn good. That's the oldest Cantillon that I've had, and it was really balanced and bright for an 11 year old beer. I haven't had a comparably old 3f yet, unfortunately :(
1-2 years is the sweet spot for 3F goozie. By my own tastes. The exception is Golden Blend, Seasons, and A&T plus a few outliers.
 
Saw 3 Iris on a Madrid beer site for the past 7/8 days at 16€ each. Weakened enought to order them after drinking my last 2014 a couple of days ago. This week everything arrived at once :)

CGmjVwH.jpg
 
Saw 3 Iris on a Madrid beer site for the past 7/8 days at 16€ each. Weakened enought to order them after drinking my last 2014 a couple of days ago. This week everything arrived at once :)

CGmjVwH.jpg
You know someone at that Madrid beer site bought them from a local shop and now some spaniard cannot enjoy them...
 
You know someone at that Madrid beer site bought them from a local shop and now some spaniard cannot enjoy them...

Apparently they get their bottles direct from the distributor in Belgium. The majority of which was sold at the store (not the online site). They also have several cases of Rose, Kriek and classic gueuze, so thirsty Spaniards can get their lambic fix regardless of whatever I do.
 
People who have magnums: how do you store them? Horizontal? Vertical?
 
Upside down hanging from the rafters by twine in room full of fireflies.
I have a room half full of fireflys and I have bootleg copies of the show Firefly playing on loop 18+ hours a day. Honestly it's the best I could do and I'll be damned if I try even a little bit harder than that.
 
I've literally been using that line since my days back on BA because I really, truly, don't think it matters all that much.

But do you have similar thoughts on other cellaring specifics -- standard cellar temps (55ish?) vs refrigerator, anti-fridge b/c of cork drying issues, etc.?
 
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