Lambic Discussion Thread

[Sourhops]

I opened up a 2012 Fou Foune a couple weeks ago and it was super sour and the apricots had fallen off dramatically compared to fresh. It turned into a sour bomb. I was mildly disappointed, only because I know how awesome this beer is fresh. Do you think it was just going through a phase? It was cellared properly. Will my other bottle of 2012 FF get better and round out the edges over time or will it just continue to get more and more sour? I ask because of what's been said about St. Lamvinus here above by callmemickey. Will the apricots come back a little bit like the grapes do in St. Lam?

 

[axeman91821]

I've heard that FF gets pretty sour pretty quickly, just in general.

 

[Thorpe]

I opened up a 2012 Fou Foune a couple weeks ago and it was super sour and the apricots had fallen off dramatically compared to fresh. It turned into a sour bomb. I was mildly disappointed, only because I know how awesome this beer is fresh. Do you think it was just going through a phase? It was cellared properly. Will my other bottle of 2012 FF get better and round out the edges over time or will it just continue to get more and more sour? I ask because of what's been said about St. Lamvinus here above by callmemickey. Will the apricots come back a little bit like the grapes do in St. Lam?

Fou Foune tends to lose its fruit pretty quickly, in my opinion. When it's really fresh, it's bursting with apricot flavor and almost has a light creaminess. It is sour, but not particularly so. As it ages, even after a year or so, much of the apricot character is gone and it starts to get fairly sour. For this reason, I generally prefer to drink all my Fou Foune bottles within the first year, preferably first six months. Of course, others like the heavier acidity that it develops as it ages.

 

[stupac2]

I opened up a 2012 Fou Foune a couple weeks ago and it was super sour and the apricots had fallen off dramatically compared to fresh. It turned into a sour bomb. I was mildly disappointed, only because I know how awesome this beer is fresh. Do you think it was just going through a phase? It was cellared properly. Will my other bottle of 2012 FF get better and round out the edges over time or will it just continue to get more and more sour? I ask because of what's been said about St. Lamvinus here above by callmemickey. Will the apricots come back a little bit like the grapes do in St. Lam?

More and more sour. I don't get people who age FF at all.

 

[Thorpe]

More and more sour. I don't get people who age FF at all.

I will reinforce this yet again. When we were in Brussels in September 2011, super fresh FF was on cask at Moeder Lambic and it was one of the most amazing things ever.

 

[stupac2]

I will reinforce this yet again. When we were in Brussels in September 2011, super fresh FF was on cask at Moeder Lambic and it was one of the most amazing things ever.

That was one reason I was super excited to be going through there in September last year, then this batch of FF took longer and wasn't released until October. LAME.

 

[Thorpe]

That was one reason I was super excited to be going through there in September last year, then this batch of FF took longer and wasn't released until October. LAME.

No kidding. That's a huge bummer. We stayed in Brussels for the better part of a 10-day trip and ended every night at Moeder Lambic having that on cask.

 

[Etan]

Did you order online or buy off he shelf in the states?

Etre.

 

[GetchaPull]

I will reinforce this yet again. When we were in Brussels in September 2011, super fresh FF was on cask at Moeder Lambic and it was one of the most amazing things ever.

I was still living there during that exact period and drank the same FF 3 days in a row. One of those days was a Saturday where I sat by myself and drank it the whole afternoon. €70 just for FF. I think the staff thought I was crazy. My favorite beer drinking experience ever...probably never to be replicated, unless I can convince my wife to move back.

 

[Rowingbrewer1]

Im

Etre.[/quoteI'm hoping the bottles off the shelf in the us are carbed as well

 

[axeman91821]

Had a couple people over while I was brewing yesterday and we ended up doing a little blind side-by-side of Cantillon and Tilquin gueuzes. Cantillon was preferred 2-1 (not that anyone was complaining about either beer). Personally, this was my first time trying Tilquin, and I found it to be very heavy on an earthy funk quality. The Cantillon, in contrast, seemed to have a bit more acidity and tartness to play off the funk.

 

[Etan]

I'm hoping the bottles off the shelf in the us are carbed as well

Only one way to find out...

 

[Rowingbrewer1]

Only one way to find out...

Will report back Saturday or sunday

 

[Rowingbrewer1]

I should also note that I had a 2011-2012 Tilquin gueuze recently from a 375 and it was superb, minerally funky and tart. It would go well with oysters. I will b bringing some to my cousins oyster party in the fall

 

[eyesonsaison]

So I just drank the Ume lambic on Japanese plums and it is fantastic. Wonderful musty, earthy aroma with a strange, faintly sweet note; bright tartness, very interesting exotic fruit. Was skeptical of this one due to price tag and reviews, but it's original and delicious...would love to try the other versions.

 

[SeaWatchman]

So I just drank the Ume lambic on Japanese plums and it is fantastic. Wonderful musty, earthy aroma with a strange, faintly sweet note; bright tartness, very interesting exotic fruit. Was skeptical of this one due to price tag and reviews, but it's original and delicious...would love to try the other versions.

This the one with the Timmermans base?

 

[tehzachatak]

I should also note that I had a 2011-2012 Tilquin gueuze recently from a 375 and it was superb, minerally funky and tart. It would go well with oysters. I will b bringing some to my cousins oyster party in the fall

Tilquin and oysters (east coast oysters, at least) puts me in my happy place.

 

[OnryAndMean]

Has anyone had the Lambickx or Lambickx Kriek from Vanberg & DeWulf? I just saw it for the first time but had never heard of it. Might pick some up if it's decent

 

[tehzachatak]

Has anyone had the Lambickx or Lambickx Kriek from Vanberg & DeWulf? I just saw it for the first time but had never heard of it. Might pick some up if it's decent

Had LambicX. Was unimpressed. FYI, it is more or less still - it's not a geuze. I would still like to try the kriek though.

 

[Dunt1]

So I just drank the Ume lambic on Japanese plums and it is fantastic. Wonderful musty, earthy aroma with a strange, faintly sweet note; bright tartness, very interesting exotic fruit. Was skeptical of this one due to price tag and reviews, but it's original and delicious...would love to try the other versions.

Good to know, I've been really hesitant to buy those

 

[callmemickey]

Has anyone had the Lambickx or Lambickx Kriek from Vanberg & DeWulf? I just saw it for the first time but had never heard of it. Might pick some up if it's decent

They are ok. But way overpriced for the quality.

 

[Jonada]

Has anyone had the Lambickx or Lambickx Kriek from Vanberg & DeWulf? I just saw it for the first time but had never heard of it. Might pick some up if it's decent

Haven't had the regular Lambickx, so I can't speak to that one, but I thought the Kriek was pretty good. Not highly carbonated, but far from flat.

Like callmemickey said though, they're overpriced for what they are.

 

[OnryAndMean]

Thanks for the insight. I didn't bother gambling with the Lambickx due to the price, so I guess my instinct was right

 

[Thorpe]

Good to know, I've been really hesitant to buy those

Agreed. They seem overpriced, especially when I'm filling a box and deciding between those and 3F/Cantillon. Maybe we should all split a few bottles

 

[Dunt1]

My lambic feel good story of the day: ended up losing and Hommage and Classic Gueuze '13 in my etre order to the cold, but thankfully got a voucher from the awesome people at etre. Today I cashed my voucher in for 3 3F OG '12 and 3 OG '13 and my total came out to a whopping .71 cents. So not a total loss.

 

[ASUBeer]

I should also note that I had a 2011-2012 Tilquin gueuze recently from a 375 and it was superb, minerally funky and tart. It would go well with oysters. I will b bringing some to my cousins oyster party in the fall

I am really enjoying the 2011-2012s I have left. They are really drinking great right now.

 

[Rowingbrewer1]

I am really enjoying the 2011-2012s I have left. They are really drinking great right now.

I'm happy to have a dozen or so in the cellar

 

[deeblo]

So I just drank the Ume lambic on Japanese plums and it is fantastic. Wonderful musty, earthy aroma with a strange, faintly sweet note; bright tartness, very interesting exotic fruit. Was skeptical of this one due to price tag and reviews, but it's original and delicious...would love to try the other versions.

I liked the Sakura lambic the best followed by Ume then Yuzu, but all three are interesting and different from other fruited lambics I've had.

This the one with the Timmermans base?

De Troch is the base lambic.

 

[Rowingbrewer1]

Rowingbrewer SeaWatchman

Finally opened this guy up. 2006 750ml bottling, so going on 8 years in the bottle. I bought the bottle in 2011, and cellaring conditions beforehand must have been great because this was delicious (and carbed!).

Synthetic cork, poured with a bit of head. Light yet zingy carbonation on the tongue. Plenty of citrus and mineral (we're talking 3F here) with mild acidity and some pleasant bretty gameyness. Mellow and very tasty. I'm very happy with the way this bottle turned out.

How would you compare it to your 2010 375 review on BA

 

[Etan]

How would you compare it to your 2010 375 review on BA

That bottle was pretty much flat, and was more funky than bright like the 750ml. Acidity in both was about the same but the 2006 was certainly cleaner and fruitier. 2010 was interesting but I preferred the 2006.