Lambic Discussion Thread

[NClambicguy]

Can someone help me figure out what is going on with the recent 3F releases? I’m just trying to figure out the difference between the Oude Kriek + Schaarbeekse and the Schaarbeekse Oogst. Was this already covered in detail and I just missed it? Looking at you SeaWatchman

Thanks in advance.

 

[skrip]

Can someone help me figure out what is going on with the recent 3F releases? I’m just trying to figure out the difference between the Oude Kriek + Schaarbeekse and the Schaarbeekse Oogst. Was this already covered in detail and I just missed it? Looking at you SeaWatchman

Thanks in advance.

Schaarbeekse is just Schaarbeeks cherries while the Oude Kriek blend has other types of cherries.

 

[Shrimp Store]

The thing I like most about standard issue CR is how little sourness it possesses. It's all limestone and flint with basement funk. I could drink it by the gallon. I'm not the biggest kriek fan in general, but I like CRK just fine.

Had a CRK 2014 back in Jan this year and it was insanely sour (still fine though). Previous experiences were far more balanced.

Agree that CR is a gallons (litres for those fellow metric bros out there) per session type gueuze.

 

[Marc2]

Can someone help me figure out what is going on with the recent 3F releases? I’m just trying to figure out the difference between the Oude Kriek + Schaarbeekse and the Schaarbeekse Oogst. Was this already covered in detail and I just missed it? Looking at you SeaWatchman

Thanks in advance.

Oude Kriek vs Schaarbeekse is the type of cherry as skrip said, think Cantillon Kriek vs Lou Pepe Kriek
Schaarbeekse Oogst from what I gather is the Schaarbeekse that saw toasted barrels. Most likely previously held some sort of spirit

 

[NClambicguy]

Oude Kriek vs Schaarbeekse is the type of cherry as skrip said, think Cantillon Kriek vs Lou Pepe Kriek
Schaarbeekse Oogst from what I gather is the Schaarbeekse that saw toasted barrels. Most likely previously held some sort of spirit

I know the different type of cherries but had never seen Oude Kriek + schaarbeekse before. Skrip gave me a great lowdown on it.

 

[SeaWatchman]

Can someone help me figure out what is going on with the recent 3F releases? I’m just trying to figure out the difference between the Oude Kriek + Schaarbeekse and the Schaarbeekse Oogst. Was this already covered in detail and I just missed it? Looking at you SeaWatchman

Thanks in advance.

I'm still processing all of the new labels for the site, but I did recently upload all of the new Speling van het Lot series labels, so you can go check those out on the site. I should have the rest of the OBD bottles done and ready this week/end with any luck. Anyhow, to answer your question, let's start with the word oogst. It's the word for harvest in Dutch, so when you see that it's just talking about the year the fruit was harvested. Below should answer your question:

Here's a quick translation from the back label for Schaerbeekse Kriek (as I only have the NL/FR version):
3 Fonteinen Schaarbeekse Kriek is the result of a year’s long maceration of one liter of traditional lambic for 1 kilo of whole schaerbeeck cherries picked by hand. This risk lambic best then blended with young lambic, bottled, and condition for at least one year. Natural fruit, without juice, syrups, or added sugars. Unfilted and unpasteurized.

Next up, is the Oude Kriek + Schaarbeekse: At Brouwerij 3 Fonteinen, a lot of things happen spontaneously. By mistake, but with a surprising result, we blended two barrels of Kriek lambic and Schaarbeekse Kriek lambic rather than blending them separately. An small accident, but a refined result. And as always natural fruit, without juice, syrups or added sugars.
Unfiltered and unpasteurized.

So bascially the Oude Kriek + Schaarbeekse was a mistake between the two barrels that ended up getting blended and bottled together. Hope that helps! I'll have the labels up ASAP!

 

[loldor]

Lots of new bottlings as well as some changes in language used by 3 Fonteinen. Since I speak Dutch I'm trying to help with what I can based off of available information and labels.

Oude Kriek vs Schaarbeekse is the type of cherry as skrip said, think Cantillon Kriek vs Lou Pepe Kriek
Schaarbeekse Oogst from what I gather is the Schaarbeekse that saw toasted barrels. Most likely previously held some sort of spirit

Schaarbeekse krieken are indeed a type of cherry. Cantillon and Hanssens aim to use them for their respective Lou Pepe Kriek and Scarenbecca Kriek, but have not always been able to lately. This is due to a decreasing number of fruit producing Schaarbeekse tries and poor harvests over the past years. For the same reason 3 Fonteinen hasn't been able to produce (enough?) Schaarbeekse kriek each year. To add to the confusion, 3 Fonteinen switched spelling recently from 'Schaerbeekse' to Schaarbeekse'.

I have seen no indication that the most recent Schaarbeekse Kriek was macerated on freshly toasted oak barrels or even oak barrels at all, was the case for Kriek Toast and some other recent releases.

I'm still processing all of the new labels for the site, but I did recently upload all of the new Speling van het Lot series labels, so you can go check those out on the site. I should have the rest of the OBD bottles done and ready this week/end with any luck. Anyhow, to answer your question, let's start with the word oogst. It's the word for harvest in Dutch, so when you see that it's just talking about the year the fruit was harvested.

Thank you for pointing that out. I see a lot of people using Oogst as if it was part of the name. Instead, it's similar to the bottling or brew date in that it's additional production information. I don't expect releases of the same year using different harvests of fruit or the other way around.

Something I noticed just now is that the Schaarbeekse krieken label seems to discuss the amount of fruit used to macerate in a ratio compare to the amount of young lambic. This is similar to how Tilquin and Cantillon provide information. Other recent 3 Fonteinen bottles however indicate the fruit ratio compared to the final product. This would lead to a higher ratio due left-over dregs when emptying the maceration vessel as well as to evaporation during maturation when using porous barrels (Kriek Toast, Speling v/h Lot and other bottles indicated with the barrel icon) instead of non-porous barrels such as stainless steel ones (for example, Schaarbeekse Kriek). What confuses me then is the insane amount of fruit used for this Schaarbeekse kriek.

Also, a small correction in bold in your translation. Please let me know if you need help translating labels or the checking their translation.

Here's a quick translation from the back label for Schaerbeekse Kriek (as I only have the NL/FR version):
3 Fonteinen Schaarbeekse Kriek is the result of a year’s long maceration of one liter of traditional lambic for 1 kilo of whole schaerbeeck cherries picked by hand. This kriekenlambik is then blended with young lambic, bottled, and conditioned for at least one year. Natural fruit, without juice, syrups, or added sugars. Unfiltered and unpasteurized.

 

[tiong]

What's the difference between the Framboos that was inside the OBD box and the Frambozenlambik that they sold separately?

 

[GetchaPull]

What's the difference between the Framboos that was inside the OBD box and the Frambozenlambik that they sold separately?

Similar concept to the Kriek (K) and recent Kriekenlambik (KL).

 

[loldor]

What's the difference between the Framboos that was inside the OBD box and the Frambozenlambik that they sold separately?

Similar concept to the Kriek (K) and recent Kriekenlambik (KL).

Correct. Framboos is frambozenlambik blended with young lambic prior to bottling. Framboos is a beer that has been bottled by 3 Fonteinen since the 90's. This is the first bottling of Frambozenlambik to my knowledge. Supposedly there are only around 250 bottles, and around 300 for the Kriekenlambik.

 

[SeaWatchman]

Similar concept to the Kriek (K) and recent Kriekenlambik (KL).

Correct. Framboos is frambozenlambik blended with young lambic prior to bottling. Framboos is a beer that has been bottled by 3 Fonteinen since the 90's. This is the first bottling of Frambozenlambik to my knowledge. Supposedly there are only around 250 bottles, and around 300 for the Kriekenlambik.

Not quite correct, if we’re taking about the KL that was bottled, labeled, and released I 37,5cl bottles a while ago. That was a blend of Oude Kriek for which some didn’t carbonate and was labeled as KL. The result was unintentional. This FL is straight raspberry lambic that wasn’t back-blended and was intentionally released as the “base beer” for the new Framboos that just came out.

 

[loldor]

Not quite correct, if we’re taking about the KL that was bottled, labeled, and released I 37,5cl bottles a while ago. That was a blend of Oude Kriek for which some didn’t carbonate and was labeled as KL. The result was unintentional. This FL is straight raspberry lambic that wasn’t back-blended and was intentionally released as the “base beer” for the new Framboos that just came out.

I assumed we were talking about the new releases, but didn't clarify. The newest kriekenlambik (toast) is bottled straight and not backblended. Below some photo's of the labels of the newest releases of Kriek, Kriekenlambik, Framboos and Frambozenlambik. Bonus shot of the inside of the back label on two raspberry beers regarding their raspberry source.

 

[Maakun]

Bummed I didn't get either of the toast ones, would love to try those.

 

[Shakedwnst]

Had a CRK 2014 back in Jan this year and it was insanely sour (still fine though). Previous experiences were far more balanced.

Agree that CR is a gallons (litres for those fellow metric bros out there) per session type gueuze.

I think there were a few horribly sour 2014 batches that were the first to make their way stateside.

I had ordered one from Belgium and really liked it before grabbing a couple on the shelves in Jersey and barely being able to drink them.

 

[NClambicguy]

Thanks so much for all the information, guys.

 

[JBP]

Looks like Tilquin Pinot Noir is starting to drop over here. A shop in Richmond, VA got some, but only 6 750ml bottles. Keep an eye out.

 

[2plums4one]

Looks like Tilquin Pinot Noir is starting to drop over here. A shop in Richmond, VA got some, but only 6 750ml bottles. Keep an eye out.

SC got gris and new pinot earlier this week. Looking forward to trying both. No word on NC yet.

 

[2plums4one]

36 gris and 42 noir made it to SC total

 

[NClambicguy]

36 gris and 42 noir made it to SC total

Wow, that's an impressively small number

 

[stakem1]

All this tilquin talk made me pull out the only 2 bottles of quetsche ive ever owned (reg and namur versions from 2014/15.) I was expecting the differences in these to be minimal - I couldnt be more wrong. Like night and day.

Norm was way more complex with its layers of leathery brett and oak. Namur was less carbonated, way more fruited and sour. Namur lacked the brett/oak complexity but made up for it with a prolonged aftertaste that was vinous to the extend my wife asked if it was a wine hybrid.

Well, god damn now I need to try these new versions that are landing damnit

 

[Saind]

 

[BadJustin]

So, Rullquin? Got it.

 

[Digita7693]

So, an inferior Rullquin? Got it.

Ftfy

Where’s the diagram for the Tilquin and de Garde collab?

 

[Saind]

So, Rullquin? Got it.

Never understood how that's a stout. La Rulles Brune is just a brown beer right?

 

[SeaWatchman]

This was only announced a couple hours so and people are already dismissing it out of hand. I think it sounds pretty interesting, and if you read into the site it’s actually and blend of 3 beers, all of which I quite enjoy.

Guinness & Timmermans created this amazing blend of 3 unique beers: Guinness West Indies Porter (1801), Guinness Special Export (first brewed in 1944 exclusively for John Martin) and Timmermans Oude Kriek (the world’s oldest lambic brewery).

 

[BadJustin]

Never understood how that's a stout. La Rulles Brune is just a brown beer right?

Take it up with Pierre man, I am just going by the label.

 

[Digita7693]

Take it up with Pierre man, I am just going by the label.

Should we ask Karel from de Cam to weigh in

SeaWatchman ill definitely try it.

 

[BadJustin]

Should we ask Karel from de Cam to weigh in

SeaWatchman ill definitely try it.

Oh god, please no lol

 

[iong516]

people are already dismissing it

Put me in this camp ¯\_(ツ)_/¯

 

[SeaWatchman]

Put me in this camp ¯\_(ツ)_/¯

Why though?