Lambic Discussion Thread

[Gonzoillini1]

Interesting. I remember having an 07 in 13 that was really damn sour. I have no idea how it was stored. Would you say you like it more at this stage versus fresh?

This particular bottle absolutely, but in general I prefer it with just about a year on it. Not jammy like when fresh but has enough time to round into form without becoming bracingly acidic.

 

[nophunk]

Gonzoillini right on, I love the fresh jam I have had great 1-2 year old bottles too - know what you mean about rounding out.

 

[Padraig]

Anyone else wondering what's happened to Tilquin OG 2015-16?

 

[wyatt1]

Not released yet?

 

[falc0n26001]

Cantillon further suffering from climate change:

http://www.cbsnews.com/news/renowne...antillon-says-its-a-victim-of-climate-change/

 

[RyanG1]

Cantillon further suffering from climate change:

http://www.cbsnews.com/news/renowne...antillon-says-its-a-victim-of-climate-change/

They shouldn't worry, all lambic is kettle soured.

 

[Shakedwnst]

Jean mentioned that to my friend in October when he asked about the expansion. I think he said they were really only going to get a few more brews in even with the additional capacity.

 

[Hookemhops13]

Possible unreasonable question. Would there be an issue pumping air through and AC unit, unfiltered, into a cooled space where a coolship could be used year round? Cost prohibitive? Not rustic enough? Not traditional?

 

[CornAndBeer]

Possible unreasonable question. Would there be an issue pumping air through and AC unit, unfiltered, into a cooled space where a coolship could be used year round? Cost prohibitive? Not rustic enough? Not traditional?

 

[sliverx]

Possible unreasonable question. Would there be an issue pumping air through and AC unit, unfiltered, into a cooled space where a coolship could be used year round? Cost prohibitive? Not rustic enough? Not traditional?

isn't this what one of the big producers does? Lindemans maybe?

 

[sblank1]

isn't this what one of the big producers does? Lindemans maybe?

I'm pretty sure it's Mort Subite that does something similar.

Edit: Obvs not a lambic but this is basically what Jolly Pumpkin does, too.

 

[Padraig]

Not released yet?

Yes and no mention of it either (that I've seen). Haven't all the previous vintages come out in the first year of the label date?

 

[callmemickey]

Anyone else wondering what's happened to Tilquin OG 2015-16?

2015-16 season gueuze would be batches that are bottled between fall of 2015 and spring of 2016. Given that Tilquin has historically bottled only between late November and April, Tilquin would have only started bottling the 2015-16 bottles a few weeks ago. Tilquin will hold onto the bottles for a bit before they are released.

 

[callmemickey]

Haven't all the previous vintages come out in the first year of the label date?

No. They are released in the second year of the label date (I've never seen them be released in the first year).

 

[LukeAleTime]

Possible unreasonable question. Would there be an issue pumping air through and AC unit, unfiltered, into a cooled space where a coolship could be used year round? Cost prohibitive? Not rustic enough? Not traditional?

Air conditioners are basically banks for bacteria (moisture, varying temps, then blasting everything inside out into the air) so I imagine that would be a crazy move.

 

[Forgetfu]

Possible unreasonable question. Would there be an issue pumping air through and AC unit, unfiltered, into a cooled space where a coolship could be used year round? Cost prohibitive? Not rustic enough? Not traditional?

isn't this what one of the big producers does? Lindemans maybe?

I'm pretty sure it's Mort Subite that does something similar.

https://www.lambic.info/Brasserie_Mort_Subite#Brewing_Process

"Lebeau ascertained that the problem was originating in the coolship which was too small and too deep, and that it could not handle the amount of wort being pumped into it. To combat this problem, he began to divide the batches in two and pump half into a steel tank which was filled with regional air. When analysis showed that the batches pumped into the tank picked up as much wild yeast to initiate fermentation, the coolship was eventually retired all together. This method, known as the "Lebeau Method," was a modified version of the GKZ Method used at Belle Vue to help reduce infection and increase product consistency.[1]

As a result of Lebeau's discoveries, Mort Subite ceased using the koelschip in the early 1990's. Instead, the wort is cooled using a plate cooler to 30°C to prevent infection. Next the beer is placed in a steel tank that was filled with air from the region, rather than sanitized air or CO₂, to introduce microorganisms from the region. Similar air is also placed in the pipes. Because this regional air is not sterile, the wild yeasts that are present begin fermentation. This allows Mort Subite to brew year round, rather than just in the traditional winter season.[1]"

And Belle Vue as well:
https://www.lambic.info/Brasserie_Belle_Vue#Brewing_Process

"Belle Vue does not follow traditional lambic brewing processes. Instead, Belle Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic. This process abandons the coolship and instead uses a two step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks. This introduces the local microorganisms to the wort. Belle Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated."

 

[Rowingbrewer1]

Air conditioners are basically banks for bacteria (moisture, varying temps, then blasting everything inside out into the air) so I imagine that would be a crazy move.

So spray a bunch of lambic in the ac unit so the correct yeast and bacteria take over. Problem solved

 

[Snarf1]

So spray a bunch of lambic in the ac unit so the correct yeast and bacteria take over. Problem solved

 

[koplamp]

Yes and no mention of it either (that I've seen). Haven't all the previous vintages come out in the first year of the label date?

bottled so far:

4 batches of OG
2 batches of Mûre (3rd batch overall was bottled today)
1 batch of the new grape lambic
And the draft version has been kegged too

 

[Beerontwowheels]

bottled so far:

4 batches of OG
2 batches of Mûre (3rd batch overall was bottled today)
1 batch of the new grape lambic
And the draft version has been kegged too

Five batches of Oude Gueuze:

 

[callmemickey]

Five batches of Oude Gueuze:

No... he was talking five batches of 2015-16 bottled so far. Not five years (each with multiple batches).

 

[PepeSylvia1]

So spray a bunch of lambic in the ac unit so the correct yeast and bacteria take over. Problem solved

 

[RayP]

I hate everything about this gif yet I can't stop watching it........................

 

[mrk_d]

new grape lambic

 

[SeaWatchman]

https://www.lambic.info/Brasserie_Mort_Subite#Brewing_Process

"Lebeau ascertained that the problem was originating in the coolship which was too small and too deep, and that it could not handle the amount of wort being pumped into it. To combat this problem, he began to divide the batches in two and pump half into a steel tank which was filled with regional air. When analysis showed that the batches pumped into the tank picked up as much wild yeast to initiate fermentation, the coolship was eventually retired all together. This method, known as the "Lebeau Method," was a modified version of the GKZ Method used at Belle Vue to help reduce infection and increase product consistency.[1]

As a result of Lebeau's discoveries, Mort Subite ceased using the koelschip in the early 1990's. Instead, the wort is cooled using a plate cooler to 30°C to prevent infection. Next the beer is placed in a steel tank that was filled with air from the region, rather than sanitized air or CO₂, to introduce microorganisms from the region. Similar air is also placed in the pipes. Because this regional air is not sterile, the wild yeasts that are present begin fermentation. This allows Mort Subite to brew year round, rather than just in the traditional winter season.[1]"

And Belle Vue as well:
https://www.lambic.info/Brasserie_Belle_Vue#Brewing_Process

"Belle Vue does not follow traditional lambic brewing processes. Instead, Belle Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic. This process abandons the coolship and instead uses a two step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks. This introduces the local microorganisms to the wort. Belle Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated."

This ******' guy.

 

[wyatt1]

Tilquin grape lambic.

 

[regularjohn]

Tilquin grape lambic.

 

[Josh2]

Picked up a bottle of hanssens scarenbecca today, but it had a label I had never seen before.

I've only seen the label on the left until this bottle.
What's the difference? Any other than label?

 

[koplamp]

Tilquin grape lambic.

Unfortunately, it will only be for on-site at 3 different venues. It's a blend with Pinot Noir Grapes and will be released in october at those venues.

Mûre has been confirmed to be released at the Tilquin English Beer festival again.

 

[Rowingbrewer1]

That guys technique is horrible