Lambic Discussion Thread

[stakem1]

I drank some lambic today using an array of basketry that made the experience so much better than I ever imagined.

All 3 bottles were from the spring box set sale. We intended to drink 1 of everything but got too side tracked bullshitting and playing cornhole. The schwarzbeebeekeezer was easily my favorite. It was like drinking a glass of fresh pressed cherry juice, if the cherry juice was completely void of its natural sugars. It had a lasting almost almond hint to it that I assume to be from the cherry pits. Regardless, it was very nice and its probably been 11 years since I last had it.

Golden blend was my runner up of the 3. Love the bright citrus it had with gobs of oak and mustiness. A bit excessive with its level of carbonation but thats nitpicking.

Kriekenlambiek was the one I was most looking forward to cuz of being still and I dig that. It came up a little short in comparison to how much I liked the others. Nothing wrong with it just a little one dimensional tasting like seedy/grassy unripe raspberry juice.

 

[stakem1]

Kriekenlambiek was the one I was most looking forward to cuz of being still and I dig that. It came up a little short in comparison to how much I liked the others. Nothing wrong with it just a little one dimensional tasting like seedy/grassy unripe raspberry juice.

Derp

That was suppose to say frambozenlambik

 

[SeaWatchman]

Preaching the gospel or Bruocsella to myself tonight. Decanted into some vintage stoneware. Bottled 4 March 2013. Totally still and a nose full of apple juice, wet wood, and the quintessentially old Cantillon lambic smell. Taste is mellow, with zero acidity or burn, a dry leaves, earthy dirtiness, and a dry/funky/musty finish with a hint of bitter herbs. Decanting this after it’s got some age seems to give it some time to come together instead of being very single note.

 

[archagon]

Anyone try Deschutes' "The Ages" (2018)? Not a real lambic because it's not spontaneously fermented, but that beer is good. Maybe the best gueuze-like thing on this side of the pond. Definitely gives the best Russian River beers a run for their money.

Probably belongs in a different thread, but I am just in awe of this drink (that nobody seems to know about).

 

[BadJustin]

Anyone try Deschutes' "The Ages" (2018)? Not a real lambic because it's not made in the Senne Valley, but that beer is good. Maybe the best gueuze-like thing on this side of the pond. Definitely gives the best Russian River beers a run for their money.

Probably belongs in a different thread, but I am just in awe of this drink (that nobody seems to know about).

Fixed

 

[wuntrikpony]

Probably belongs in a different thread

Yup...right here
https://www.talkbeer.com/community/threads/nope.23911/

 

[CoinStarChange]

Derp

That was suppose to say frambozenlambik

Are you pouring that from a sitz bath?

 

[iong516]

 

[Beerontwowheels]

Say hi to Compton25 for me.

 

[iong516]

Light bodied bottle with a beautiful interplay of bright lemon, carbonation, soda cracker, minerality, with a late entry of earthy funk and maturity. Tastes old and young simultaneously, totally in a great spot, and no reason to believe it won't be amazing in another 5++ years

10/16/2014 3F OG

 

[pldevo]

Boon Oude Schaarbeekse Kriek 375s are on Etre if anyone was looking to round out their box.

Speaking of Etre...there hasn’t been any Cantillon since late February. Hopefully we will see some this quarter.

Not lambic, but decided to pop this last night. I remember it being pretty bitter when I first had it on draft at release. The bitterness has toned down quite a bit and it should continue to age well.

 

[Gaseous Clay]

Speaking of Etre...there hasn’t been any Cantillon since late February. Hopefully we will see some this quarter.

Theyll pop up as soon as you pay for shipping on your spring quarter box.

 

[andrewdrinks]

I see Cantillon put “Brewers of Belgium’s most authentic lambic” on the Vinsanto labels... how are they defining that?

 

[Saind]

I see Cantillon put “Brewers of Belgium’s most authentic lambic” on the Vinsanto labels... how are they defining that?

They've been claiming that for a while

 

[yeahnatenelson]

I see Cantillon put “Brewers of Belgium’s most authentic lambic” on the Vinsanto labels... how are they defining that?

Meanwhile in Gooik, Karel is writing a manifesto about the culturally destructive force that is kegged lambic.

 

[Digita7693]

Meanwhile in Gooik, Karel is writing a manifesto about the culturally destructive force that is kegged lambic.

Did a put a footnote in there about being confused by labels and dates?

Is Facebook rant has to have been one of the most churlish things in the lambic world.
Interestingly, Pierre showed some proof of early lambic/Gueuze being kegged.

 

[yeahnatenelson]

This feels like a very Bruxellois thing to do.

Listening to the truly excellent Belgian Smaak podcast episodes with Yvan De Baets, Jean Van Roy and Jean Hummler (technically a transplant) you get the feeling that the Bruxellois condition is that there is only ever one way to do things, its the way they see it and anything else is ********.

To be clear, I have a great amount of respect for these guys and what they've done for Brussels culture, Belgian culture and beer culture, but maybe it's possible for someone to have an alternative perspective and not be on the wrong side of history?

An anecdote: Berto from Cantillon recently came to visit Chicago. He was brought to my local bar/bottle shop, took a look at the lambic section (Boon, Oud Beersel, Lindemans, Hanssens, Girardin -- no filtered/pasteurized/back-sweetened products) and proclaimed to the staff that all of it is garbage. Except Girardin, that was okay. He also told the bartenders that Boon adds lactic acid to Black Label.

 

[SeaWatchman]

God I love the Belgians.

 

[iong516]

This feels like a very Bruxellois thing to do.

Listening to the truly excellent Belgian Smaak podcast episodes with Yvan De Baets, Jean Van Roy and Jean Hummler (technically a transplant) you get the feeling that the Bruxellois condition is that there is only ever one way to do things, its the way they see it and anything else is ********.

To be clear, I have a great amount of respect for these guys and what they've done for Brussels culture, Belgian culture and beer culture, but maybe it's possible for someone to have an alternative perspective and not be on the wrong side of history?

An anecdote: Berto from Cantillon recently came to visit Chicago. He was brought to my local bar/bottle shop, took a look at the lambic section (Boon, Oud Beersel, Lindemans, Hanssens, Girardin -- no filtered/pasteurized/back-sweetened products) and proclaimed to the staff that all of it is garbage. Except Girardin, that was okay. He also told the bartenders that Boon adds lactic acid to Black Label.

Feel free to supply bars over here with a copious supply of affordable Cantillon, Berto...

 

[Maakun]

This feels like a very Bruxellois thing to do.

An anecdote: Berto from Cantillon recently came to visit Chicago. He was brought to my local bar/bottle shop, took a look at the lambic section (Boon, Oud Beersel, Lindemans, Hanssens, Girardin -- no filtered/pasteurized/back-sweetened products) and proclaimed to the staff that all of it is garbage. Except Girardin, that was okay. He also told the bartenders that Boon adds lactic acid to Black Label.

While Frank Boon played a huge role in preserving lambiek culture I've heard a few other producers also complaining about certain untraditional Boon brewing methods, even producers that buy his wort.

 

[andrewcschultz]

(Link to media)

 

[RuckIt]

Theyll pop up as soon as you pay for shipping on your spring quarter box.

Every time.

 

[yeahnatenelson]

While Frank Boon played a huge role in preserving lambiek culture I've heard a few other producers also complaining about certain untraditional Boon brewing methods, even producers that buy his wort.

Are you saying there's validity to Berto's claim that Boon is spiking its lambic with lactic acid to their traditional products?

 

[Maakun]

I have no idea if it's really true, but I've heard before from someone who should know that Boon adds something that makes fermentation go faster.

 

[Saind]

I have no idea if it's really true, but I've heard before from someone who should know that Boon adds something that makes fermentation go faster.

Pre-acidifying wort with lactic acid is pretty common. I think mostly with kettle sours to improve head retention and reduce the chance of unwanted bugs at the start but I'm not an expert.
I don't really know if it's common among lambic brewers but I've also heard that it happens. Specifically at Lindemans

 

[reverseapachemaster1]

Pre-acidifying wort with lactic acid is pretty common. I think mostly with kettle sours to improve head retention and reduce the chance of unwanted bugs at the start but I'm not an expert.
I don't really know if it's common among lambic brewers but I've also heard that it happens. Specifically at Lindemans

I thought the EU established or wanted to establish regulation requiring brewers to adjust ph down below 4.5 before coolshipping as a matter of food safety?

 

[yeahnatenelson]

If only there were someone here well-versed on these details who could give us some .info.

I guess we'll just have to wonder about it forever...

 

[SeaWatchman]

If only there were someone here well-versed on these details who could give us some .info.

I guess we'll just have to wonder about it forever...

I really try not to speak on behalf of brewers or blenders unless they’ve specifically given me information for the site. It’s like an on the record/off the record kind of thing. But yes there are some breweries that pre-acidify and some that do not.

 

[Dbijnagte]

Hommage is currently on etre.

 

[Mug Costanza]

I really try not to speak on behalf of brewers or blenders unless they’ve specifically given me information for the site. It’s like an on the record/off the record kind of thing. But yes there are some breweries that pre-acidify and some that do not.

Understand if you aren’t willing to divulge but extremely curious of lambic producers that may do this.

Lactic acid to 4.5 pH post boil/precoolship stops enteric phases from happening. (Probably stalling various other bacteria/yeast as well). This can help turnaround time because of nutrient depletion that occurs during this time, bugs like E. coli will use it before wild sac/brett/pedio get to it. These bugs also create undesirable off-flavors that can take extensive time to clean up. Dropping pH can prevent all this and drastically increase turnaround. May also encourage further attentuation if nutrients are being taken up by wild sac/brett. Interesting stuff, I know De Garde will sometimes use this for quicker spontanous (Bu series) but wouldn’t have thought of it in traditional lambic.