Lambic Discussion Thread

[pen15clubmember]

Jokes on you!

They only except Diner's Club. And you have to be a social media influencer to unlock bottle pours. Which will be released every hour on the hour in the back back room.

Which is only accessible through the secret door in the back room.

Real talk: the corporate cards for my last job was a Diner's Club card. Didn't know it was still a thing.

If I buy enough followers and use enough hashtags or maybe just post pics of models with beers photoshopped in they'll let me have some of that '99 3F OG.

 

[rrryanc]

Should have added a

I mean, if you had told me 5 years ago that Toronado was going to announce a special event via social media I would have laughed at you as well. Times change, and Toronado has made a few business-savy changes over the past couple of years. Taking CCs wouldn't be the craziest thing they could do.

 

[stupac2]

I mean, if you had told me 5 years ago that Toronado was going to announce a special event via social media I would have laughed at you as well. Times change, and Toronado has made a few business-savy changes over the past couple of years. Taking CCs wouldn't be the craziest thing they could do.

Next you'll be saying that they could clean the bathrooms!

PS: I should be there. Hopefully it's not too bad...

 

[rrryanc]

Next you'll be saying that they could clean the bathrooms!

PS: I should be there. Hopefully it's not too bad...

I don't think they could clear out the vomit smell from those if they tried.

 

[stupac2]

I don't think they could clear out the vomit smell from those if they tried.

Fortunately we will never know, because they will never try. (In b4 "move it to SF Bay Area thread".)

 

[pushkinwow]

Anyone ever attend the Weekend of Spontaneous Fermentation festivities before? If so any feedback?

Going to be based out of Brussels for about a week with a few friends and planning on attending on the festival Saturday afternoon...if anybody wants to split some bottles at the festival or during the next week at the usual spots shoot me a PM.

 

[JulianB1]

I was doing some spring cleaning yesterday and came across this little memory:

Edmund's Oast in Charleston hosted a late-night (I recall it was like 10:30pm-1:00am or something thereabouts) event to end Charleston Beer Week in September 2014, this was the bottle list. It ended up being relatively chill as much as such things can be, and our "group" (which was really just a bunch of people who happened to show up, knew each other, and took over a corner of the bar) wound up running through the entire bottle list, including probably 3 Armand & Tommy bottles. That was a fun night.

 

[Maakun]

Anyone ever attend the Weekend of Spontaneous Fermentation festivities before? If so any feedback?

It's nice. Old lady volunteers serve your beers, so you don't have to go up and stand in line. So much unblended lambic!

 

[mjohnson171]

I was doing some spring cleaning yesterday and came across this little memory:

Edmund's Oast in Charleston hosted a late-night (I recall it was like 10:30pm-1:00am or something thereabouts) event to end Charleston Beer Week in September 2014, this was the bottle list. It ended up being relatively chill as much as such things can be, and our "group" (which was really just a bunch of people who happened to show up, knew each other, and took over a corner of the bar) wound up running through the entire bottle list, including probably 3 Armand & Tommy bottles. That was a fun night.

I’ve never heard of Seasons by the glass, that’s cool as hell. Although $39...

 

[jaeselector]

I was doing some spring cleaning yesterday and came across this little memory:

Edmund's Oast in Charleston hosted a late-night (I recall it was like 10:30pm-1:00am or something thereabouts) event to end Charleston Beer Week in September 2014, this was the bottle list. It ended up being relatively chill as much as such things can be, and our "group" (which was really just a bunch of people who happened to show up, knew each other, and took over a corner of the bar) wound up running through the entire bottle list, including probably 3 Armand & Tommy bottles. That was a fun night.

I would have wrecked that 3F list.

 

[Tlo4sho]

This particular bottle warranted a shoutout. Sept 6 2017 was gueuze-y as heck! Funky cheese, lemon, hay, great carb. Well developed beyond its years.

 

[gueuzelife]

This particular bottle warranted a shoutout. Sept 6 2017 was gueuze-y as heck! Funky cheese, lemon, hay, great carb. Well developed beyond its years.

Great glass.

 

[gueuzelife]

Oh my

 

[judasofjericho1]

Don't see this one on .info, unless I'm missing it. Anyone got any idea about the vintage could be of this based on the label?

For anyone interested in this one, I had a pour of it at Toronado's event today. No vintage labeling on it at all, and they had no clue as to the age. Unfortunately I thought it was an accetic mess. All vinegar and not much else.

 

[stupac2]

For anyone interested in this one, I had a pour of it at Toronado's event today. No vintage labeling on it at all, and they had no clue as to the age. Unfortunately I thought it was an accetic mess. All vinegar and not much else.

Yeah it was not very good. Interestingly the '96 375's (normal label) were pretty good, smelled awesome, too sour for my tastes but some other people (CharlieMurphy) loved it.

Other notes from the event:

-Screenprint '99 is still amazing.
-2005 3F Geuze is also amazing.
-1996 Bruocsella apparently has some variation, the guys who got pours from the first bottle said it was awesome, but the 2nd and 3rd were kind of cheesy and vinegary.
-I only got the last dregs of the '03 St Lam, but it wasn't super fruity, someone else would need to testify to that one.
-2009 Fou Foune was good, the apricot had died down but it was still a solid beer.

Really fun event, thanks for alerting me to it guys in this thread!

 

[judasofjericho1]

Yeah it was not very good. Interestingly the '96 375's (normal label) were pretty good, smelled awesome, too sour for my tastes but some other people (CharlieMurphy) loved it.

Other notes from the event:

-Screenprint '99 is still amazing.
-2005 3F Geuze is also amazing.
-1996 Bruocsella apparently has some variation, the guys who got pours from the first bottle said it was awesome, but the 2nd and 3rd were kind of cheesy and vinegary.
-I only got the last dregs of the '03 St Lam, but it wasn't super fruity, someone else would need to testify to that one.
-2009 Fou Foune was good, the apricot had died down but it was still a solid beer.

Really fun event, thanks for alerting me to it guys in this thread!

Yeah the 99 drie was great. The cantillon gcb I had was good, but had slightly vinegar note. I kinda confirmed with myself at this event that 20 years is too long for most lambic. Some can age that long well, but more than 10 years is a pretty big gamble

 

[The Red Viper]

Oh my

Damn I would for real buy every single one, even at $15-16 shipped from webshops it’s like the best value in lambic.

 

[NClambicguy]

Damn I would for real buy every single one, even at $15-16 shipped from webshops it’s like the best value in lambic.

Am I the only one that thinks black label is a bit too dry? I mean, I personally prefer Cuvée René at that price point, but do know that black label gets tons and tons of love.

 

[The Red Viper]

Am I the only one that thinks black label is a bit too dry? I mean, I personally prefer Cuvée René at that price point, but do know that black label gets tons and tons of love.

Too dry? I have no reference point for such a concept.

 

[GetchaPull]

X-posted. Blend 24, 37,5.


(Link to media)


Spritzy lemon juice/pith/zest dominate the nose and palate. 4 y.o. lambic too much in the background. Nowhere close to ready, IMO. 2-4 years out, minimum for the old lambic to shine and develop more layers and depth.

 

[gueuzelife]

Damn I would for real buy every single one, even at $15-16 shipped from webshops it’s like the best value in lambic.

I considered it but I have way too many bottles of lambic as it is. I bought three and messaged another local lambic drinker to go get the rest if he wanted them.

 

[andrewdrinks]

X-posted. Blend 24, 37,5.


(Link to media)


Spritzy lemon juice/pith/zest dominate the nose and palate. 4 y.o. lambic too much in the background. Nowhere close to ready, IMO. 2-4 years out, minimum for the old lambic to shine and develop more layers and depth.

Anyone have any theories on why the latest 4-year blends from 3F haven’t shone like the previous ones?

 

[iong516]

Anyone have any theories on why the latest 4-year blends from 3F haven’t shone like the previous ones?

I just had a 10/11/17 GB and really enjoyed it. Hopeful for a nice development as I picked up quite a few at bottle shops and grocery stores locally.

 

[The Red Viper]

I considered it but I have way too many bottles of lambic as it is. I bought three and messaged another local lambic drinker to go get the rest if he wanted them.

“Too many bottles of lambic” is another concept for which I have no reference point.

Although this “lack of a problem” has been an, er, obstacle in our recent house hunt because an acceptable space to store a 1,000-2,000 bottle cellar is quite a specific requirement.

 

[GetchaPull]

Anyone have any theories on why the latest 4-year blends from 3F haven’t shone like the previous ones?

Armand isn't as involved as he used to be (i.e. not actively blending) is my guess.

Although that wouldn't necessarily explain 2016 GB, unless Michael flew solo on that one.

 

[Saind]

Armand isn't as involved as he used to be (i.e. not actively blending) is my guess.

Although that wouldn't necessarily explain 2016 GB, unless Michael flew solo on that one.

Maybe 3F lambic doesn't do well at 4 years? I don't know what lambic they used previously for the 4 year part though

 

[Gaseous Clay]

Maybe 3F lambic doesn't do well at 4 years? I don't know what lambic they used previously for the 4 year part though

2011 GB used some of the last of the 4yr lambic brewed by Armand before the thermostat incident, and that has been the best GB thus far IMO.

 

[nathanmiller]

I'm deeply in love with GB and this whole conversation feels like targeted harassment.

 

[SwedishJesus]

If anyone who’s at TdG tries the Oud Beersel Vandervelden 137 I’m interested in tasting notes. (I’m sure not the sexiest thing anyone there will try but I’m not looking for jealous feelings about all the ones I can’t buy.)

137 was good, very dry and citric, light bodied. Wasn't as impressive as the 135, imho.

Here was the list at Delilah's yesterday:

Vigneronne was the standout, Tilquin OG, Girardin OG, Cantillon OG, plus multiple free Bruocsella pours until the bottles were gone. Everything was one ticket during the last hour, which went surprisingly well.

 

[GetchaPull]

137 was good, very dry and citric, light bodied. Wasn't as impressive as the 135, imho.

Here was the list at Delilah's yesterday:

Vigneronne was the standout, Tilquin OG, Girardin OG, Cantillon OG, plus multiple free Bruocsella pours until the bottles were gone. Everything was one ticket during the last hour, which went surprisingly well.

Wow...beers on that list are ALL OVER the map. Cool tasting!