Lambic Discussion Thread

[Michigan1]

This another one of your dickrolling sites?

only one way to find out.

 

[Jake1605]

Well, 2 of those aren't geuzes. Paging SeaWatchman to give you 40 lashes

Do Duck Duck Gueze & Coolship Resurgam not count?

 

[SeaWatchman]

Do Duck Duck Gueze & Coolship Resurgam not count?

Were they brewed in Belgium?

 

[Jake1605]

Ofcourse not, I was still grouping American renditions of the style in my list though.

 

[SeaWatchman]

Ofcourse not, I was still grouping American renditions of the style in my list though.

Uh uh uh...

 

[Michigan1]

Ofcourse not, I was still grouping American renditions of the style in my list though.

http://www.talkbeer.com/community/threads/american-wild-ale-thread.1883/

It would be like if somebody said they produced a Burgundy in Minnesota.

 

[Jake1605]

I respect traditional standards of beer, but if brewers of that caliber are making their interperitation of it, it may be an American Wild Ale, but since they labeled it as a gueze I grouped it in my list. I'm aware of your stance, but before I made that post I didn't look close enough to the title of the thread to notice the theme, just so we're on the same page.

 

[ncaudle]

how far out is the best buy date on Oud Beersel Oude Geuze Vieille? 20 years?

 

[stupac2]

how far out is the best buy date on Oud Beersel Oude Geuze Vieille? 20 years?

You can usually tell just by guessing based on when you get it. If one on the shelf has a date of 2033, then it's almost certainly 20 years.

 

[GoozySosa]

 

[callmemickey]

I respect traditional standards of beer, but if brewers of that caliber are making their interperitation of it, it may be an American Wild Ale, but since they labeled it as a gueze I grouped it in my list. I'm aware of your stance, but before I made that post I didn't look close enough to the title of the thread to notice the theme, just so we're on the same page.

neither lost abbey or allagash labeled those beers as geuze.

 

[justforrazors]

Jake1605 Just needs to read the other 51 pages of this thread, and maybe he will start to understand while he is being flamed.

Short answer, wild ales do not equal lambic/gueuze. Unless it is made in Beligum, spontaneously fermented with a turbid mash and aged hops, it won't be lambic ever, no matter what anyone else says. Kind of like the champagne/sparkling white wine issue.

 

[SeaWatchman]

Jake1605 Just needs to read the other 51 pages of this thread, and maybe he will start to understand while he is being flamed.

Short answer, wild ales do not equal lambic/gueuze. Unless it is made in Beligum, spontaneously fermented with a turbid mash and aged hops, it won't be lambic ever, no matter what anyone else says. Kind of like the champagne/sparkling white wine issue.

levifunk begs to differ
Even though he's wrong

 

[KWilk]

neither lost abbey or allagash labeled those beers as geuze.

You don't think the name Duck Duck Gooze is basically LA saying "this is our gueuze"?

I mean, I agree that neither of them are gueuze, but cmon.

 

[boogercrack]

anyone hear anything about the next bottling of 3F og?

i'm thinking about reloading my "bulk gueuze", but will probably like to before the jan 2013s are no longer the most recent vintage. just don't want to drop that cash right now on the volume pack.

 

[drgarage1]

That's right. It would be bad to sully the term lambic with entries like Resurgam, denigrating the proud name built up by Lindeman's Pomme.

 

[OnryAndMean]

anyone hear anything about the next bottling of 3F og?

i'm thinking about reloading my "bulk gueuze", but will probably like to before the jan 2013s are no longer the most recent vintage. just don't want to drop that cash right now on the volume pack.

FYI I just ordered a bunch from BIAB and their bottle date is 11/28/2013

 

[Jake1605]

neither lost abbey or allagash labeled those beers as geuze.

So Duck Duck Gueze isn't labeled a gueze?

Jake1605 Just needs to read the other 51 pages of this thread, and maybe he will start to understand while he is being flamed.

Short answer, wild ales do not equal lambic/gueuze. Unless it is made in Beligum, spontaneously fermented with a turbid mash and aged hops, it won't be lambic ever, no matter what anyone else says. Kind of like the champagne/sparkling white wine issue.

Pretty sure I clarified that I misread the title, but if you would like to use that as an opportunity to assume that the person doesn't know the difference, even after I pointed it out, well no one is stopping you. Totally calling the kettle black here, but read the whole post before you reply.

 

[Michigan1]

So Duck Duck Gueze isn't labeled a gueze?

No. It's labeled "Gooze". It's a homage to the art of geuze blending that takes place in Belgium. Just because it's a blend of sour ale, that doesn't make it a geuze. But what do I know...?

Pretty sure I clarified that I misread the title, but if you would like to use that as an opportunity to pretend that the person that the post is aimed at doesn't know the difference, even after I pointed it out, well obviously no one is stopping you. Totally calling the kettle black here, but read the whole post before you reply.

Welcome to TalkBeer

 

[boogercrack]

FYI I just ordered a bunch from BIAB and their bottle date is 11/28/2013

someone update the log!

http://tinyurl.com/DrieFonteinenGueuzeList

 

[user 305778]

That's right. It would be bad to sully the term lambic with entries like Resurgam, denigrating the proud name built up by Lindeman's Pomme.

Yeah totally! Since one beer in the style isn't good we should just use that style for anything!

 

[Snarf1]

That's right. It would be bad to sully the term lambic with entries like Resurgam, denigrating the proud name built up by Lindeman's Pomme.

 

[OnryAndMean]

someone update the log!

http://tinyurl.com/DrieFonteinenGueuzeList

Emailed callmemickey with a photo

 

[levifunk1]

Yeah totally! Since one beer in the style isn't good we should just use that style for anything!

If only it were one...

 

[drgarage1]

Yeah totally! Since one beer in the style isn't good we should just use that style for anything!

It's really, really important, that only outstanding lambics like Timmerman's Kriek get called lambics.

Anything that's brewed to the specs of a good geuze, including the malt bill, time in barrels, etc., that is spontaneously fermented, should be able to be called a geuze. Lambic I can see being reserved to Belgium, given the origins of the name. But it's ultimately a kind of stupid debate, anyway. The only utility of a style name is that it might offer some idea of what a beer will taste like. When lambic can mean both Fou Foune and Lindeman's Pomme, it has already failed as a style name. Resurgam and Beatification both taste more like real geuze than many Belgian lambics. I see no legitimate argument for excluding them.

 

[kscaldef]

Jake1605 Unless it is made in Beligum, spontaneously fermented with a turbid mash and aged hops, it won't be lambic ever, no matter what anyone else says. Kind of like the champagne/sparkling white wine issue.

That's not even true within the EU. Lambic/Gueuze are TSG, not PDO or PGI.

 

[matedog]

The go to joke:

 

[user 305778]

It's really, really important, that only outstanding lambics like Timmerman's Kriek get called lambics.

Anything that's brewed to the specs of a good geuze, including the malt bill, time in barrels, etc., that is spontaneously fermented, should be able to be called a geuze. Lambic I can see being reserved to Belgium, given the origins of the name. But it's ultimately a kind of stupid debate, anyway. The only utility of a style name is that it might offer some idea of what a beer will taste like. When lambic can mean both Fou Foune and Lindeman's Pomme, it has already failed as a style name. Resurgam and Beatification both taste more like real geuze than many Belgian lambics. I see no legitimate argument for excluding them.

I agree with the less sarcastic reply actually. I also agree a style is useless if it doesn't really impart useful information about what you are drinking. I just didn't agree with your quip since I thought it was silly.

However, since geuze is a blend of lambics, how could geuze not be considered similar to lambic? I guess you could instead say it's a blend of spontaneous fermented beers, but that just seems weird to me.

 

[drgarage1]

I agree with the less sarcastic reply actually. I also agree a style is useless if it doesn't really impart useful information about what you are drinking. I just didn't agree with your quip since I thought it was silly.

However, since geuze is a blend of lambics, how could geuze not be considered similar to lambic? I guess you could instead say it's a blend of spontaneous fermented beers, but that just seems weird to me.

I guess it's more that geuze seems like a more meaningful style designation than lambic at this point, in part because of the crimes against fruited lambic that some have committed, and the characteristics about it that really matter -- unmalted wheat, spontaneous fermentation, barrel-aging, blend of different-aged vintages -- are perhaps more important than the specifics of geography.

For a long time, it was thought that because sourdough from San Francisco is fermented with a specific lacto strain isolated there -- Lactobacillus Sanfranciscensus -- that it could only be made in San Francisco. Instead, it was later discovered that this lacto strain is endemic to most of the world. It was actually the technique and skills that characterized a San Francisco-style sourdough, not a magical culture in the air. Similarly, it is absolutely possible to make a Belgian-style lambic outside of Belgium, it will just have a different mix of bugs in the air based on local flora and fauna.

 

[levifunk1]

Jake1605
Unless it is made in Beligum, spontaneously fermented with a turbid mash and aged hops, it won't be lambic ever.

And are you ok with the fact that there are those in Belgium using the term lambic on product that does not use turbid mash? does not use only aged hops? is not spontaneously fermented?

How about those that are not fermented in oak? how about those that are not aged on the traub? how about those that are pasteurized and backsweetened? how about those that use artificial flavors and colorings?

If you are going to define what it is required to call your product "lambic", you should look at all the production methods currently practiced within Belgium. Not all of them are as romantic as Cantillon.