Lambic Discussion Thread

[Envelopes]

That is pretty awesome science. How long did it take last year to ferment?

I bought a jug from a local place last Saturday and it's already ballooning out and starting to carb in the fridge. It may have something to do with it sitting in a hot car for a few hours after I bought it, though.

I love the idea of adding lambic dregs...I need to get another gallon.

 

[Jspriest]

Still unclear. If it's Bruoc/LPG style dating then it's 2008 again, ie vintage 2006 (or sticker), bottling 2008. Source?

Source is an event sheet Tom printed up in 2011 for a Cantillon event. You're right, it alludes to the fact that a first batch of gueuze (not even necessarily Monk's Cuvee?) existed, but tells us nothing about it.

 

[SeaWatchman]

Source is an event sheet Tom printed up in 2011 for a Cantillon event. You're right, it alludes to the fact that a first batch of gueuze (not even necessarily Monk's Cuvee?) existed, but tells us nothing about it.

The oldest review on BA says this:

"A special blend of 250 liters of 3 year old, 500 liters of 2 year old & 250 liters of 1 year old lambics selected by Tom Peters in February."-- From the Monk's Cafe (Philadelphia, PA) website. Limited to 18 kegs and 1000 small bottles.

And is dated September 7, 2006. I've never seen bottles of 2006 Monk's Cuvee Gueuze though.

 

[duketheredeemer]

The oldest review on BA says this:

And is dated September 7, 2006. I've never seen bottles of 2006 Monk's Cuvee Gueuze though.

I could have sworn I saw a 375 of Monk's in some hauls thread. Maybe I hallucinated that or something.

 

[Rowingbrewer1]

I could have sworn I saw a 375 of Monk's in some hauls thread. Maybe I hallucinated that or something.

08 was both 750s and 375s

 

[mrk_d]

Alright real talk: how does one pronounce Drie Fonteinen correctly? I should probably know how to pronounce the name of my favorite geuze producer...

I have heard Drie pronounced both as 'dree' and 'dray', and Fonteinen pronounced 'fon-tay-nen', 'fon-ten-en', and 'fon-tain'.

 

[justforrazors]

couple weeks, I think. Make sure to drink some first, or your plastic jug will explode.

Stick that **** in an old gallon wine jug with an airlock on it, no worries of explosion and no acetobacter.

On a side note, I'm brewing my first turbid mashed "P-lambic" (pseudolambic) on Saturday with 5 year old hops and dregs from Fou Foune, 50n, Hommage, Armand and Tommy, and maybe from 89 De Neve if I decide to open it during the brew day. My previous experiences with spiking my american "lambic" with cantillon and 3F have turned out fantastic, excited to do so with both bugcounty and bugfarm joining them for the ride.

 

[kscaldef]

Alright real talk: how does one pronounce Drie Fonteinen correctly? I should probably know how to pronounce the name of my favorite geuze producer...

I have heard Drie pronounced both as 'dree' and 'dray', and Fonteinen pronounced 'fon-tay-nen', 'fon-ten-en', and 'fon-tain'.

My German pronunciation is much better than my Dutch, but I believe "dree fon-tie-nen". Apparently some Dutch speakers drop final n's, and the reading on Google translate reflects that, but from what I've read either way is permissible.

 

[Michigan1]

Alright real talk: how does one pronounce Drie Fonteinen correctly? I should probably know how to pronounce the name of my favorite geuze producer...

I have heard Drie pronounced both as 'dree' and 'dray', and Fonteinen pronounced 'fon-tay-nen', 'fon-ten-en', and 'fon-tain'.

Do what I do and kinda slur them all together! But don't be the guy who calls it "Three Fountains".




Or just say it quickly and nobody will call you out.



unless you drink with that guy...

 

[LukeAleTime]

Do what I do and kinda slur them all together! But don't be the guy who calls it "Three Fountains".



.

(in my defence, my monotone New Zealand accent doesn't help when saying fancy european words)

 

[tehzachatak]

What is "Gueuze Tilquin squared"?

 

[callmemickey]

What is "Gueuze Tilquin squared"?

This is a higher abv version of the Gueuze Tilquin à l’Ancienne containing the blend of 1, 2 and 3 year old lambics in oak barrels. Due to over-carbonation, the beer underwent a second barrel aging process before being bottled a second time.

 

[tehzachatak]

This is a higher abv version of the Gueuze Tilquin à l’Ancienne containing the blend of 1, 2 and 3 year old lambics in oak barrels. Due to over-carbonation, the beer underwent a second barrel aging process before being bottled a second time.

Awesome. Thanks for the info.

 

[xscottypx]

oh great, more bottles to hunt down

 

[OnryAndMean]

What is "Gueuze Tilquin squared"?

Shittttttt

 

[csano]

This is a higher abv version of the Gueuze Tilquin à l’Ancienne containing the blend of 1, 2 and 3 year old lambics in oak barrels. Due to over-carbonation, the beer underwent a second barrel aging process before being bottled a second time.

If I'm reading this correctly, you're saying they poured the contents of overcarbonated bottles into barrels, let it age a little bit longer (any idea how long?) and potentially did another blend before re-bottling?

What's the abv compared to the regular offering?

 

[SeaWatchman]

If I'm reading this correctly, you're saying they poured the contents of overcarbonated bottles into barrels, let it age a little bit longer (any idea how long?) and potentially did another blend before re-bottling?

What's the abv compared to the regular offering?

7.6%

 

[Gestalten]

Here's some nice Rullquin pron...

 

[sliverx]

oh great, more bottles to hunt down

Facebook said like everything else Tilquin 40% is being put in a container and crossing the Atlantic.

 

[mojo1]

This is a higher abv version of the Gueuze Tilquin à l’Ancienne containing the blend of 1, 2 and 3 year old lambics in oak barrels. Due to over-carbonation, the beer underwent a second barrel aging process before being bottled a second time.

Couldn't there be oxidation issues with opening over-carbed bottles and pouring them back into oak? Unless, I don't understand this explanation.

 

[falc0n26001]

Couldn't there be oxidation issues with opening over-carbed bottles and pouring them back into oak? Unless, I don't understand this explanation.

Oxidation is always an issue. You can flush the barrels with carbon dioxide, minimize all exposure to oxygen, and generally do all the safeguards that brewers do when they're handling unfermented wort, where oxidation is also an issue. Barrels are a big source of oxidation in the first place. If anything, the over carbonated beer is going to release carbon dioxide, perhaps lessening oxidation.

But since I have no actual experience with barrel-aging, I'm talking out of my ass.

 

[BusinessSloth]

Etre quarterly shipments are due by September 20th if you have a reserved box on order with them. Just got the email from them about this. Sorta pissed because I have room for 1 more 750ml and was really holding out for a Fou Foune.

 

[ASUBeer]

So Fou Foune will go on sale 9/21. Noted.

 

[xscottypx]

when the **** is de cam oude gueuze 750's gonna drop on BiaB

ninja edit, there are some more "2009"s aka no idea which actual vintage

 

[Hookemhops13]

Etre quarterly shipments are due by September 20th if you have a reserved box on order with them. Just got the email from them about this. Sorta pissed because I have room for 1 more 750ml and was really holding out for a Fou Foune.

Ya... On this note. Obviously I'm sure everyone is aware that the optimal # of bottles is 11 750's to minimize shipping costs.

I currently have 3 in my basket so I need 8 more 750's (or 5-750's and 5 -375's, or 6-750's and 3-375's). Anyone want to help me spend my money and fill out the cart? I am just getting into the lambic game and not as well versed as many of you. Thinking of adding on these remaining bottles.

• Oude Gueuze Hastens (750)
• Oude Quetsche Tilquin 2013-2014 (750)
• Oude Gueze Tilquin 2013-2014 (750)
• Oude Gueze Tilquin 2011-2012 (750)
• 3F Green Label (750)
• Giradin Black Label 2013 (750)
• De Cam Kriek Lambiek(750)
• De Cam Framboise Lambiek (750)

Am I missing something I should pick up? Should I drop any of the above bottles for something else or drop one or two and add a few good 375ml bottles?

For reference I've had a few Gueze (Cantillon, Cantillon Rose, 3F green label) and loved them all. Just kind looking for a variety of high quality so I can try various things. Bottle price doesn't matter that much to me.

 

[xscottypx]

Ya... On this note. Obviously I'm sure everyone is aware that the optimal # of bottles is 11 750's to minimize shipping costs.

I currently have 3 in my basket so I need 8 more 750's (or 5-750's and 5 -375's, or 6-750's and 3-375's). Anyone want to help me spend my money and fill out the cart? I am just getting into the lambic game and not as well versed as many of you. Thinking of adding on these remaining bottles.

• Oude Gueuze Hastens (750)
• Oude Quetsche Tilquin 2013-2014 (750)
• Oude Gueze Tilquin 2013-2014 (750)
• Oude Gueze Tilquin 2011-2012 (750)
• 3F Green Label (750)
• Giradin Black Label 2013 (750)
• De Cam Kriek Lambiek(750)
• De Cam Framboise Lambiek (750)

Am I missing something I should pick up? Should I drop any of the above bottles for something else or drop one or two and add a few good 375ml bottles?

For reference I've had a few Gueze (Cantillon, Cantillon Rose, 3F green label) and loved them all. Just kind looking for a variety of high quality so I can try various things. Bottle price doesn't matter that much to me.

• De Cam Framboise Lambiek (750) - is one of the best framboise i have ever had

 

[SeaWatchman]

Just get a bunch of Girardin black.

 

[stupac2]

when the **** is de cam oude gueuze 750's gonna drop on BiaB

ninja edit, there are some more "2009"s aka no idea which actual vintage

That's every De Cam bottle. He does one run of labels and uses them until they run out, which means 4-5 years. If it's on the site, it's probably a recent vintage.

(Note: this is what I was told by a local when I visited De Cam a few months ago.)

 

[JulianB1]

Got to try a lot of lambic and gueuze on Saturday night, a few I'd had before but many that were completely new for me. The list:

Some of the specific vintages (didn't catch the Rose de Gambrinus and Bruoscella 1900 Grand Cru vintages):

Fou Foune 2011
LP Kriek 2009
Cuvee des Champions 2004
Saint Lamvinus 2011
3F Oude Geuze 2011
Kriek 100% Lambic Bio 2012
Golden Blend 2011
Geuze 100% Lambic Bio 2012
Saint-Gilloise 2012

Top 5 of the night for me:

1. Armand & Tommy (#1 with a bullet)
2. Lente
3. Zomer
4. Cuvee des Champions
5. Fou Foune

 

[matedog]

That's every De Cam bottle. He does one run of labels and uses them until they run out, which means 4-5 years. If it's on the site, it's probably a recent vintage.

(Note: this is what I was told by a local when I visited De Cam a few months ago.)

Wait, so he'll use a year's label for 4-5 years? So a 2009 could be a 2009 or a 2014?