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Indeed, but it might become less of a gusher over time for other reasons -- mostly due to a reduction in foaming agents like proteins and extracellular carbohydrates. The lysing of the yeast often liberates proteases which can slice up long-chain proteins (some of which might be liberated during the process of lysing itself, so the change in protein concentration might be somewhat non-linear). Yeast cells themselves may bind together and usually crash out of solution given enough age. Extracellular carbohydrates (like the beta-glucans that cause ropiness via pediococcus) can cause even reasonably carbonated beers to get real gushy, but Brett will eat them during extended ageing.

I suppose that over really long timespans, they might lose some carb through really slow mechanisms that leave most other things intact, too. Like diffusion through the cork or something.
I was sure there were more complicated second-order things to consider, but I think the main takeaway is "all you can do is get it cold and leave it cold for a while, plus don't shake it." Otherwise it's out of one's control.
 
i'm not much a fancy lambic person, but i did acquire some bottles of a&g this summer (no issues with the one bottle i opened- not sure about those i sent away). but if gushing is a problem and loss of liquid is a fear, can't you just give the outside of the bottle a good cleaning and then open the bottle inside a bowl or some other vessel and this beer would be fine to consume? again, i don't do fancy lambic much so maybe i'm just dumb.
 
i'm not much a fancy lambic person, but i did acquire some bottles of a&g this summer (no issues with the one bottle i opened- not sure about those i sent away). but if gushing is a problem and loss of liquid is a fear, can't you just give the outside of the bottle a good cleaning and then open the bottle inside a bowl or some other vessel and this beer would be fine to consume? again, i don't do fancy lambic much so maybe i'm just dumb.
That's too much logic applied when dealing with fancy lambic drinkers.
 
i'm not much a fancy lambic person, but i did acquire some bottles of a&g this summer (no issues with the one bottle i opened- not sure about those i sent away). but if gushing is a problem and loss of liquid is a fear, can't you just give the outside of the bottle a good cleaning and then open the bottle inside a bowl or some other vessel and this beer would be fine to consume? again, i don't do fancy lambic much so maybe i'm just dumb.
sink decanting?
 
Had to wait until the New shipping quarter to restock.

Got myself a couple out of a few that came back in stock last week to fill out a box and it sold out quickly, only to be restocked yet again, so I think it doesn't have anything to do with the quarter ending. Nonetheless, they do seem to be playing games with perceived scarcity, who can believe that an upstanding pillar of the interwebz could engage in such market manipulation?! ;)
 
Is there any potential negative effect on a bottle of lambic from being cooled in a fridge and then being brought back to room temperature and stored?
yes


it appears as though it was put in a "ready to be drank" status
and now its in a "not quite ready, need 15 min ta chill bra" status

its like telling a rookie he is on deck
but the guy at bat hits a walk off homer sending the rookie back to the bench

lambic has feelings too
you totally wrecked its feelings


read more about lambic feels at lambiclivesmatter.inorgy
 
yes


it appears as though it was put in a "ready to be drank" status
and now its in a "not quite ready, need 15 min ta chill bra" status

its like telling a rookie he is on deck
but the guy at bat hits a walk off homer sending the rookie back to the bench

lambic has feelings too
you totally wrecked its feelings


read more about lambic feels at lambiclivesmatter.inorgy

ZJWwsI8.jpg
 
Any info on Bokkereyder? I didn't learn more at lambic.info ;)

Where are they located / does the brewery do tastings / sell bottles?

lets start by saying Raf (the brewer/blender) is the ******* man! He's in Belgium i believe and he shares/sells/festivals his beer quite a bit! from different Belgium/Denmark festivals to selling bottles at Ebenezers in Maine to giving us bottles to try. this weekend he's pouring an absurd amount of different lambic (25!) at Copenhagen Beer Celebration in Boston. really wish i could have made it up!
 
Also I get the impression Frank Boon is the only one who can get away with selling capsulekesgeuze without being made fun of.

People would trade cases of Tree House away for singles if Cantillon started doing it.

X-post with the Noob BIF 3.0, 07-12-15 Oude Gueze. SeaWatchman you're in that one right. Selling anymore lambic.info glassware soon?
BWSw2Qd.jpg

Nice. We have proofs done for a new glass that we'll sell later this fall as well as original ones. The new ones will be the same glass as the smaller Tilquin tumbler and feature a bit of historical nod to lambic in general.
 

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