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Did Cantillon just give up on finishing out the second sale?

Got an email from Ms. Van Roy herself. No more online sales.

Not as a complaint but more of a general concern, when I was out at the Lambik-O-Droom last weekend there was a local bragging about getting three boxes for himself and using five different devices between himself and his girlfriend to secure the boxes during the two sales. Even if he is an enthusiast / hoarder and not a flipper, was definitely a bit of a bummer to hear the worst of our American Beer Culture traits starting to infect the locals. [end rant].

Also for the record, my woes were quickly drowned out by a murderers row of 15-20€ onsite bottles of 2010-2016 OGV. Great trip and not a disappointing stop in the bunch, but 3Fs service and atmosphere (at both the restaurant and bar locations) makes them truly a god tier operation.
 
Got an email from Ms. Van Roy herself. No more online sales.

Not as a complaint but more of a general concern, when I was out at the Lambik-O-Droom last weekend there was a local bragging about getting three boxes for himself and using five different devices between himself and his girlfriend to secure the boxes during the two sales. Even if he is an enthusiast / hoarder and not a flipper, was definitely a bit of a bummer to hear the worst of our American Beer Culture traits starting to infect the locals. [end rant].

Also for the record, my woes were quickly drowned out by a murderers row of 15-20€ onsite bottles of 2010-2016 OGV. Great trip and not a disappointing stop in the bunch, but 3Fs service and atmosphere (at both the restaurant and bar locations) makes them truly a god tier operation.

Thanks for the update. Glad you had a killer time over there and got to enjoy lots of great beers. I'm sure I will survive my FOMO.
 
Saw an offhand comment in a facebook lambic.info thread that this is the last year that De Cam Gooikoorts will be blended with Girardin. Did a search of this site, lambic.info, and social, but I did not find any additional information.

Any more .info on what lambics and at what ages were used for the 2019 blend? I have heard stories that De Cam is tricky to pin down, so all help from SeaWatchman , BelgianChris , Compton25 , NClambicguy , and the other experts is appreciated!
 
Saw an offhand comment in a facebook lambic.info thread that this is the last year that De Cam Gooikoorts will be blended with Girardin. Did a search of this site, lambic.info, and social, but I did not find any additional information.

Any more .info on what lambics and at what ages were used for the 2019 blend? I have heard stories that De Cam is tricky to pin down, so all help from SeaWatchman , BelgianChris , Compton25 , NClambicguy , and the other experts is appreciated!

The four of us trying to get any info from Karel:

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Don't forget to read all the way to the bottom on that newsletter: SvhL, Zenne and OGV bottles coming to the US for on-site consumption.

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I love that my town with a population of around 7000 people is getting some of these beers. The local beer guy certainly has some great industry connections given what he is able to put on tap on a regular basis.
 
Mine left Europe on 11/29 and hasn't updated since. I've been spoiled by insanely quick shipments in the past and so naturally the one delay I experience happens during December. Lesson learned.
 

Thanks! We were really honored to receive it and even more thrilled to get to spend some time with all of them this week learning more about their work. Each time we visit we learn a bunch of new stuff. Frank Boon was explaining the idea of the kitchen Geuze today speaking about blending the bottoms of all the barrels from below the valves after they’ve been emptied and bottling it off to use for cooking as a way to make sure nothing went to waste and that long ago 3F used to do it for the cafe. Cool little bits of info like that are why we started this project.
 
Thanks! We were really honored to receive it and even more thrilled to get to spend some time with all of them this week learning more about their work. Each time we visit we learn a bunch of new stuff. Frank Boon was explaining the idea of the kitchen Geuze today speaking about blending the bottoms of all the barrels from below the valves after they’ve been emptied and bottling it off to use for cooking as a way to make sure nothing went to waste and that long ago 3F used to do it for the cafe. Cool little bits of info like that are why we started this project.

Good job SeaWatchman & rest of the crew!
 
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