Lambic Discussion Thread

[ac24]

The last 4 or 5 boxes, including a Cantillon one from when they still shipped have, for some reason, all gone through SF and even though i live in LA. Needless to say there was no issue with them but, it makes me wonder why they have all gone through SF and not LA.

 

[DariusDaBone]

Is there a consensus on drinking tilquin mure fresh or letting it age? Was only able to grab one 375 so any recommendations appreciated!

 

[nophunk]

Is there a consensus on drinking tilquin mure fresh or letting it age? Was only able to grab one 375 so any recommendations appreciated!

I liked the bottle my buddy cracked this year. I haven't ever had a really old one though.

 

[Maakun]

I liked the bottle my buddy cracked this year. I haven't ever had a really old one though.

He's only been making it for 3 years or so though? I have a bottle from batch 1 saved to try later. I though fresh it was really good, but the blackberries were not very up front, so with some age I'd expect even less fruit.

 

[loldor]

He's only been making it for 3 years or so though? I have a bottle from batch 1 saved to try later. I though fresh it was really good, but the blackberries were not very up front, so with some age I'd expect even less fruit.

I have to agree here. I thought the blackberries were not very explicit. Ignoring variations in batches I would advise drinking it fresh.

 

[DariusDaBone]

I have to agree here. I thought the blackberries were not very explicit. Ignoring variations in batches I would advise drinking it fresh.

Thank you Maakun and Loldor. I will drink it soon then and report back!

 

[2plums4one]

I have to agree here. I thought the blackberries were not very explicit. Ignoring variations in batches I would advise drinking it fresh.

agreed. Fresh has been best. Maybe 6 months max.

 

[BakeBisBife]

mure is a magical beer, fresh or aged. you can’t lose in this scenario.

i drank the ‘15-‘16 bottling fresh and it was deep in the stinky pasture territory. brett-forward with plenty of blackberry flavor and a gentle acidity. looking forward to trying the newest vintage.

perma-ISO.

 

[andrewcschultz]

Anybody have insight into how some of the new (to me, at least) beers from de cam are tasting? Particularly Editie Gooikoorts and apricot rhubarb.

 

[Saind]

Anybody have insight into how some of the new (to me, at least) beers from de cam are tasting? Particularly Editie Gooikoorts and apricot rhubarb.

I'm totally in love with the Gooikoorts

Super soft and thirst-quenching but massively complex. Lots of stonefruit and barnyard.

 

[BelgianChris]

I'm totally in love with the Gooikoorts

Super soft and thirst-quenching but massively complex. Lots of stonefruit and barnyard.

I totally agree !

 

[mrk_d]

I'm totally in love with the Gooikoorts

Super soft and thirst-quenching but massively complex. Lots of stonefruit and barnyard.

Sounds nice, but definitely not suited for beginners.

 

[Saind]

Sounds nice, but definitely not suited for beginners.

Does beginners or medium geuze even exist?

 

[BadJustin]

Does beginners or medium geuze even exist?

 

[andrewcschultz]

Sounds nice, but definitely not suited for beginners.

I can think of some characteristics in lambic that are less accessible than others (sulfur, acetic acid). Too much barnyard in this one for you? Or is it something else?

 

[Padraig]

Some new De Cam fruit blends.

Framboise Elderflower
https://www.beergonzo.co.uk/buy/beer/geuzestekerij-de-cam-framboise-elderflower-2018-p5141

Apricot Rhubarb
https://www.beergonzo.co.uk/buy/beer/geuzestekerij-de-cam-apricot-rhubarb-2018-p5145

(been an expensive morning)

 

[Padraig]

Also a new 4 year blend.

Oude Geuze Editie Gooikoorts

https://www.beergonzo.co.uk/buy/beer/geuzestekerij-de-cam-oude-geuze-editie-gooikoorts-2018-p5144?

 

[NClambicguy]

Some new De Cam fruit blends.

Framboise Elderflower
https://www.beergonzo.co.uk/buy/beer/geuzestekerij-de-cam-framboise-elderflower-2018-p5141

Apricot Rhubarb
https://www.beergonzo.co.uk/buy/beer/geuzestekerij-de-cam-apricot-rhubarb-2018-p5145

(been an expensive morning)

You spent 80 pounds on a bottle of De Cam? That seems crazy expensive even for a small batch production.

 

[Gaseous Clay]

I can think of some characteristics in lambic that are less accessible than others (sulfur, acetic acid). Too much barnyard in this one for you? Or is it something else?

He was making a cheeky reference to Karel's comments about "geuze for beginners", or the lack thereof.

 

[Padraig]

You spent 80 pounds on a bottle of De Cam? That seems crazy expensive even for a small batch production.

More than double the price of the other fruited blend. Probably refermented with unicorn tears or something.

The guy who runs that store is pretty cool so unlikely to be gouging on his margin. And if it turns out to be a one-off I'd be kicking myself for passing on it.

(doing a great job at justifying a flagrant waste of money to myself)

 

[2plums4one]

More than double the price of the other fruited blend. Probably refermented with unicorn tears or something.

The guy who runs that store is pretty cool so unlikely to be gouging on his margin. And if it turns out to be a one-off I'd be kicking myself for passing on it.

(doing a great job at justifying a flagrant waste of money to myself)

Yea he is really cool and very responsive. I haven't talked to him in 3 years or so, but I saw the link and sent him a message to say hi.....after I ordered some OGEG.

 

[NClambicguy]

More than double the price of the other fruited blend. Probably refermented with unicorn tears or something.

The guy who runs that store is pretty cool so unlikely to be gouging on his margin. And if it turns out to be a one-off I'd be kicking myself for passing on it.

(doing a great job at justifying a flagrant waste of money to myself)

I really shouldn’t judge anyone about lambic purchases given my history. Sorry about that.

 

[andrewcschultz]

The guy who runs that store is pretty cool so unlikely to be gouging on his margin. And if it turns out to be a one-off I'd be kicking myself for passing on it.

Yea he is really cool and very responsive. I haven't talked to him in 3 years or so, but I saw the link and sent him a message to say hi.....after I ordered some OGEG.

I'll third this sentiment: the folks who run this place are extremely nice, really responsive, and work hard to make sure customers are happy.

 

[Padraig]

I really shouldn’t judge anyone about lambic purchases given my history. Sorry about that.

LOL, don't worry. Any normal person would same the say thing.

It does bring up the whole question of lambic regret though. Literally 100% of the times I've looked at a bottle and thought 'that's a bit spendy, better not' I've regretted it. Usually when I next see it for 5 times the price.

But then I'm not chucking $5K (or whatever it costs now) at Don Q.

 

[NClambicguy]

LOL, don't worry. Any normal person would same the say thing.

It does bring up the whole question of lambic regret though. Literally 100% of the times I've looked at a bottle and thought 'that's a bit spendy, better not' I've regretted it. Usually when I next see it for 5 times the price.

But then I'm not chucking $5K (or whatever it costs now) at Don Q.

That’s simply because there is no regret with lambic.

 

[nathanmiller]

Last weekend I saw a millennium for about $500. I did not regret not paying that.

 

[Maakun]

Anybody have insight into how some of the new (to me, at least) beers from de cam are tasting? Particularly Editie Gooikoorts and apricot rhubarb.

I loved the apricot rhubarb, lots of apricot which came out even better because of the soft underlying rhubarb. One of my friends really like it though, he though there was too much sulphur and poop (like in the first batch of Nath).

 

[SeaWatchman]

August 2010 Girardin Black 37,5cl. At over 8 years old this geuze is an absolute beauty. Full and active carbonation and great head retention. The nose is musty basement, brett, and a hint of sweetness. Taste is on point and as good as any old Girardin can get. Lemony tartness, tannic mineralogy in the middle with a hint of grain and sweetness and super smooth/creamy body. This a distinct hint of black pepper that keeps cropping up on the back end to add a bit more complexity. As always, one of the most durable and reliable geuzes around.

 

[Compton25]

Goossen’s Gueuze from the 57-62 cellar batch find. Pours nearly still with green apples and citrus on the nose. Initially this was mainly only sherry notes due to oxidation. After decanting this deepened into a musty cheese funk that became a lot more enjoyable. Finish lingered with almonds and more cheese.

Old isn’t always better, and I won’t claim this was an amazing bottle... but still it was a treat to celebrate a special occasion with.

 

[SeaWatchman]

Goossen’s Gueuze from the 57-62 cellar batch find. Pours nearly still with green apples and citrus on the nose. Initially this was mainly only sherry notes due to oxidation. After decanting this deepened into a musty cheese funk that became a lot more enjoyable. Finish lingered with almonds and more cheese.

Old isn’t always better, and I won’t claim this was an amazing bottle... but still it was a treat to celebrate a special occasion with.

This 60 year old beer looks way less oxidized than a “Brabantiae” that was recently opened