Lambic Discussion Thread

[stupac2]

Interesting take. I understood him to mean sweetened lambic (and lambic made out of season) as "fake" lambic, not non traditional blending.

Right, Lou Pepes have sugar added:

To carbonate the beer, a small amount of sweet liquor is added at bottling, causing the refermentation in the bottle.

I get why that's different than Lindemann's standard offerings, but it seems like a weird hill to die on when you're doing something quite similar. Maybe they think it's just like Faro? I dunno, SeaWatchman can probably elaborate, I was just sort of surprised to hear that and assume it's not all about what they're doing now. He also seemed weirdly tepid about Bokkereyder and Tilquin, though that may have just been language things.

 

[64vdub]

Interesting take. I understood him to mean sweetened lambic (and lambic made out of season) as "fake" lambic, not non traditional blending.

That's how I took it too...his disdain towards sweetening lambic, for the sake of making it more appealing to the casual lambic drinker.

 

[Gaseous Clay]

Right, Lou Pepes have sugar added:



I get why that's different than Lindemann's standard offerings, but it seems like a weird hill to die on when you're doing something quite similar. Maybe they think it's just like Faro? I dunno, SeaWatchman can probably elaborate, I was just sort of surprised to hear that and assume it's not all about what they're doing now. He also seemed weirdly tepid about Bokkereyder and Tilquin, though that may have just been language things.

I was under the impression that the sugar alcohol added is wort, but that info does not come direct from Jean.

 

[bostonvert]

Another BA refugee here...

I picked these up at my local store today (few miles from the brewery) and haven't heard anything about these. Very happy to see a second batch as I never tried the 2016 batch.

 

[LuxWanderer]

I was under the impression that the sugar alcohol added is wort, but that info does not come direct from Jean.

The way I understood it was that they add a 'liquor', much the way champagne is made, for bottling. It isn't so much to drastically change the base but enough to be distinct\unique and aid in the bottle fermentation process.

Thus, I don't think you can really call it sweetened lambic. Certainly not the way you can with the others. Plus if you have ever been to Lindemans and seen all that stainless steel they have you know that flambic is a big part of their DNA as well as the real thing

 

[Digita7693]

Right, Lou Pepes have sugar added:



I get why that's different than Lindemann's standard offerings, but it seems like a weird hill to die on when you're doing something quite similar. Maybe they think it's just like Faro? I dunno, SeaWatchman can probably elaborate, I was just sort of surprised to hear that and assume it's not all about what they're doing now. He also seemed weirdly tepid about Bokkereyder and Tilquin, though that may have just been language things.

He wasn't tepid on them, gave them lots of respect actually. I know he talks to and works with Pierre often, they also visit each other's establishments regularly. What he seemed to be getting at was that he wishes there were more new lambic breweries and it is what lambic needs.

 

[stupac2]

He wasn't tepid on them, gave them lots of respect actually. I know he talks to and works with Pierre often, they also visit each other's establishments regularly. What he seemed to be getting at was that he wishes there were more new lambic breweries and it is what lambic needs.

The interviewer needed to ask the question a couple times before he actually answered it, that's what I took as tepidness. I expected to hear something like "they're great!" right away, but didn't. Again, it could just be a language thing.

Oh, another thing that struck me as weird: his answer about why the prices are so low. I mean, for one, they've definitely increased them lately, but sure, it's still pretty cheap. But also, if the reason they're still low is to support locals, why not just give those people special pricing? Hell, give a discount to everyone with a Belgian driver's license or whatever. I dunno, there are plenty of ways to give preferential treatment to regulars without also giving it to everyone, I kind of wish the interviewer had pointed that out. (Both because higher prices at the source means more money for them and more stuff they can do, and the higher prices are there the less incentive there is to be a muling shitlord.)

 

[Digita7693]

stupac2
I didn't take it as being tepid at all when he said how much he respects. Also knowing how often he talks and works with pierre. But it is of course up for interpretation.

How do you know he doesn't give long time customers discounts? Giving discounts to all w Belgian licenses/ids would probably lead to all kinds of problems.

The interviewer unfortunately interrupted several times and then in his last question he came off as someone who hadn't listened to his own interview.

Overall I rather enjoyed it though.

 

[stupac2]

stupac2
I didn't take it as being tepid at all when he said how much he respects. Also knowing how often he talks and works with pierre. But it is of course up for interpretation.

How do you know he doesn't give long time customers discounts? Giving discounts to all w Belgian licenses/ids would probably lead to all kinds of problems.

The interviewer unfortunately interrupted several times and then in his last question he came off as someone who hadn't listened to his own interview.

Overall I rather enjoyed it though.

Well, I don't, and they presumably do (since basically every business like that, at least in the states, gives preferential treatment to regulars) it just seemed like a kind of odd rationale.

 

[SeaWatchman]

Another BA refugee here...

I picked these up at my local store today (few miles from the brewery) and haven't heard anything about these. Very happy to see a second batch as I never tried the 2016 batch.

That's actually the third batch. Now that this is more of a regular, I need to get a bottle log up on the site. Anyone have dates for batch 2 (2016) and batch 3 (2017)?

 

[JDM0221]

That's actually the third batch. Now that this is more of a regular, I need to get a bottle log up on the site. Anyone have dates for batch 2 (2016) and batch 3 (2017)?

My bottles of batch 2 are dated 4/15/16......not sure about this latest batch.

 

[Lamnic]

The interviewer needed to ask the question a couple times before he actually answered it, that's what I took as tepidness. I expected to hear something like "they're great!" right away, but didn't. Again, it could just be a language thing.

Oh, another thing that struck me as weird: his answer about why the prices are so low. I mean, for one, they've definitely increased them lately, but sure, it's still pretty cheap. But also, if the reason they're still low is to support locals, why not just give those people special pricing? Hell, give a discount to everyone with a Belgian driver's license or whatever. I dunno, there are plenty of ways to give preferential treatment to regulars without also giving it to everyone, I kind of wish the interviewer had pointed that out. (Both because higher prices at the source means more money for them and more stuff they can do, and the higher prices are there the less incentive there is to be a muling shitlord.)

I think the answer to this question is you never kill the golden goose. He is making way more money than he ever expected selling lambic. People rave about his product and to people like me he is doing "Gods work" (not literally haha). He is in it for the long haul, and you don't want to make anybody bitter about your company when running a successful business.

 

[64vdub]

Also, interesting enough, in the same blog with Armand Debelder, Armand points out how important sweetened lambic producers are for the strength of Belgian brewing.

 

[SeaWatchman]

My bottles of batch 2 are dated 4/15/16......not sure about this latest batch.

Thanks!

 

[tosh1]

Mr.Lambic himself sent me this bottle, check out his penmanship on the bottle. I am in awe of him.

Thanks SealWatchman you awesome bugger. 2010 bottle is doing great.

I got the glassware right? I am a n00b and I only want to get this stuff right.

 

[Compton25]

Mr.Lambic himself sent me this bottle, check out his penmanship on the bottle. I am in awe of him.

Thanks SealWatchman you awesome bugger. 2010 bottle is doing great.

I got the glassware right? I am a n00b and I only want to get this stuff right.

RIP Hobby accounts

 

[Maakun]

On Monday of Open Beer Days, he said he was saddened by people coming in with their smartphones, looking at labels and prices online, not knowing anything about the gueuze inside, and buying simply to resell. He said that because of that he was considering OGV becoming an onsite-only thing.

Maybe they should start with making it 1pp and not letting people come a few days in a row, let us leave our details to prevent it. I'd have loved to get one bottle to try at Open Beer Days, but the line was filled with mules and people openly talking about how they were there already for the 2nd time all getting another 2 bottles so it sold out in about an hour?

 

[Maakun]

Right, Lou Pepes have sugar added:



I get why that's different than Lindemann's standard offerings, but it seems like a weird hill to die on when you're doing something quite similar. Maybe they think it's just like Faro? I dunno, SeaWatchman can probably elaborate, I was just sort of surprised to hear that and assume it's not all about what they're doing now. He also seemed weirdly tepid about Bokkereyder and Tilquin, though that may have just been language things.

Well, adding a little bottling sugar to make sure the beers get carbonated and adding sugar/artificial sweetener and pasteurizing beer are completely different things. I think Cantillon even adds sugar to their regulars when they reach a part of the season where the young lambic is low in sugar content.

 

[GetchaPull]

let us leave our details to prevent it.

Heard this idea was discussed as a leading option for next year.

 

[stupac2]

Well, adding a little bottling sugar to make sure the beers get carbonated and adding sugar/artificial sweetener and pasteurizing beer are completely different things. I think Cantillon even adds sugar to their regulars when they reach a part of the season where the young lambic is low in sugar content.

"Adding this much sugar to lambic is fine, BUT NO MORE."

It's a difference of degree, by definition. My point is that the ire is obviously not driven by ingredient purity, which I would get, so why get all worked up about it? It seems to me that it's probably historical, but that's just a guess. Though like I said I've heard people bitch out Cantillon for the LP series, so maybe people in the lambic industry just pick weird hills to die on?

 

[Maakun]

Pasteurization and artificial sweeteners could be the main thing? You can't make sweet bottled lambic without pasteurize god it. Bottling sugar is used in almost all Belgian beers so that's nothing weird.

 

[Fahmie25]

Wow, what a shame. I hope that's not the case but it's certainly understandable.

Armand is a kind and charming guy, as well as a great host. I'll take any chance I can to get back and drink more of his beers at the O-droom.

Really kicking myself for not grabbing more pate to bring home. It set off bells and whistles at every security stop along the way but in the end came through just fine. Too damn good to only have one tin of it

FYI you can get the pate on etre. Think I'm most certainly gonna toss in one or two with my next order. I enjoyed it for sure.

 

[Gaseous Clay]

FYI you can get the pate on etre. Think I'm most certainly gonna toss in one or two with my next order. I enjoyed it for sure.

Will they ship it to the US now? I thought they only shipped the Pate within Europe.

 

[sunnrider]

Heard this idea was discussed as a leading option for next year.

A better solution would be to sell everything for the Open Days in unmarked bottles, or labelled as regular gueuze . That would be useless to traders/flippers but fans would still get to drink Zenne or Seasons etc at home.

 

[Saind]

A better solution would be to sell everything for the Open Days in unmarked bottles, or labelled as regular gueuze . That would be useless to traders/flippers but fans would still get to drink Zenne or Seasons etc at home.

Dunno if that's legal

 

[bostonvert]

That's actually the third batch. Now that this is more of a regular, I need to get a bottle log up on the site. Anyone have dates for batch 2 (2016) and batch 3 (2017)?

The 2017 batch has a bottle date of 15-04-2017

 

[stupac2]

Dunno if that's legal

I thought beer laws in Belgium were basically "lol whatevs dude!"

 

[tosh1]

I thought beer laws in Belgium were basically "lol whatevs dude!"

Only in Soy.

 

[buzzword]

RIP Hobby accounts

Maybe they should start with making it 1pp

Heard this idea was discussed as a leading option for next year.

can't wait to start a hobby account next year!

 

[BadJustin]

FYI you can get the pate on etre. Think I'm most certainly gonna toss in one or two with my next order. I enjoyed it for sure.

Nick, have you ordered it in the past? I too thought it was Europe only. I so wanna bang that.

Marc brought me wild boar and foie gras pate that lasted less than an half hour at SLM 3.0. **** was that great stuff.