Lambic Discussion Thread

[lazerviking]

Grand Cru Bruocsella

 

[sacrelicio]

Pardon my ignance, but who the **** is Uli, and what makes his blends so special? I can't find any info on the Google.

 

[SeaWatchman]

Pardon my ignance, but who the **** is Uli, and what makes his blends so special? I can't find any info on the Google.

Step 1: Buy lambic in boxes
Step 2: Blend it with other lambic or other beers and put it in a bottle
Step 3: Profit

 

[stupac2]

Pardon my ignance, but who the **** is Uli, and what makes his blends so special? I can't find any info on the Google.

What SeaWatchman said, but to be somewhat less snarky he's a German guy who gets lambic from the big brewers and blends it himself. Because it's a home-blending operation it's really small. A while back on BA (like late 2011 I think) a guy was actually trying to hype his *****, but it didn't work. I'm not exactly sure on how Americans came to realize that his stuff was really good, but I think it had to do with Eszett being released at some moderately popular beerfest, I think Alvine's. At any rate, his Gueuze blends are seriously quite good, Armand-level on the ones I've had. And since it's small batch and all overseas they trade high. But they're pretty safe to ignore if you're not an uberticker, just drink 3FOG.

Oh, he'll also do other things, he has some blends with Orval, for instance (which is supposedly his favorite blend).

*I actually met this guy by complete accident, and he's really nice. The story there was supposedly that Uli blended some Chocolate Rain with 3F Kriek and it was mind-blowing, so they wanted to try to get lots of it. This was the original batch, so it would have taken some effort to trade for. It didn't work, but it's certainly funny to contemplate now when Chocolate Rain is worthless and Uli blends are whales.

 

[SeaWatchman]

What stupac2 said, but I'm just too lazy to write that much right now.

 

[jbuddle]

Re the 2013 Fou Foune - I've had 4 bottles so far and 3 were somewhere between mediocre and pretty good. The 4th was last week or the week before and it was your typical delicious fresh FF of past years. Not sure what's going on there.

 

[sacrelicio]

What SeaWatchman said, but to be somewhat less snarky he's a German guy who gets lambic from the big brewers and blends it himself. Because it's a home-blending operation it's really small. A while back on BA (like late 2011 I think) a guy was actually trying to hype his *****, but it didn't work. I'm not exactly sure on how Americans came to realize that his stuff was really good, but I think it had to do with Eszett being released at some moderately popular beerfest, I think Alvine's. At any rate, his Gueuze blends are seriously quite good, Armand-level on the ones I've had. And since it's small batch and all overseas they trade high. But they're pretty safe to ignore if you're not an uberticker, just drink 3FOG.

Oh, he'll also do other things, he has some blends with Orval, for instance (which is supposedly his favorite blend).

*I actually met this guy by complete accident, and he's really nice. The story there was supposedly that Uli blended some Chocolate Rain with 3F Kriek and it was mind-blowing, so they wanted to try to get lots of it. This was the original batch, so it would have taken some effort to trade for. It didn't work, but it's certainly funny to contemplate now when Chocolate Rain is worthless and Uli blends are whales.

Aren't there other gueuzes (common, well known ones) that are basically just that? Blends of lambic from different producers? Or are most gueuzes blended from lambics produced and blended by the same brewery?

 

[stupac2]

Aren't there other gueuzes (common, well known ones) that are basically just that? Blends of lambic from different producers? Or are most gueuzes blended from lambics produced and blended by the same brewery?

Well, unless I'm wildly mistaken everything 3F does besides the Armand'4's is with other brewers' lambics. Tilquin isn't making their own lambic (yet) either. I believe, but am nowhere near 100%, that that's it.

If you read the descriptions of Blauw and Rose Armand actually described the ages and provenances of the lambics in it, which is atypical for this.

 

[MordorMongo]

What stupac2 said, but I'm just too lazy to write that much right now ever.

FTFY & Me

 

[Dsal891]

How would one go about blending their own lambics like this? That is actually really awesome and wouldn't mind messing around a little. It do I literally need a few oak barrels filled with lambic to do this?

 

[stupac2]

How would one go about blending their own lambics like this? That is actually really awesome and wouldn't mind messing around a little. It do I literally need a few oak barrels filled with lambic to do this?

Pretty much every one of the lambic breweries will give you lambic in small amounts (5L, I think). Those are the "bagged lambic" you may have heard of. The trouble would be getting it over to the states. Also I think those are typically the fresh stuff, so making a real gueuze would be a challenge.

 

[Dsal891]

Pretty much every one of the lambic breweries will give you lambic in small amounts (5L, I think). Those are the "bagged lambic" you may have heard of. The trouble would be getting it over to the states. Also I think those are typically the fresh stuff, so making a real gueuze would be a challenge.

Hmm, hopefully others post with some good ideas. This would be something neat to try. Cheers.


As far as bagged lambic, buying newer vintages every few years could work. But they only stay fresh for 6 months? Or is that 6 months after it was opened?

 

[stupac2]

Hmm, hopefully others post with some good ideas. This would be something neat to try. Cheers.


As far as bagged lambic, buying newer vintages every few years could work. But they only stay fresh for 6 months? Or is that 6 months after it was opened?

I have no idea how long they'd last in there. Presumably if you were careful you could at least transfer it to a keg or carboy.

 

[Dsal891]

I have no idea how long they'd last in there. Presumably if you were careful you could at least transfer it to a keg or carboy.

Not sure if I did that (put it in a carboy) would I be able to add dregs from other bottles to add depth? I'm actually not entirely sure. Kind if just really interested. If you (or anyone for that matter) wanna shoot me a BM I'd like to here more about this as far as possibilities go

 

[sacrelicio]

Well, unless I'm wildly mistaken everything 3F does besides the Armand'4's is with other brewers' lambics. Tilquin isn't making their own lambic (yet) either. I believe, but am nowhere near 100%, that that's it.

If you read the descriptions of Blauw and Rose Armand actually described the ages and provenances of the lambics in it, which is atypical for this.

That's what I thought, Tilquin and maybe one other well known one were just blends of lambics produced elsewhere.

 

[Pneill3161]

How would one go about blending their own lambics like this? That is actually really awesome and wouldn't mind messing around a little. It do I literally need a few oak barrels filled with lambic to do this?

It's actually pretty easy, just buy the bag-in-box lambic from BiaB. From my understanding they are both 2 yr lambics. Brew your own wild as the primer, blend to taste, bottle and boom! Homeblended Gueuze!

 

[stupac2]

Not sure if I did that (put it in a carboy) would I be able to add dregs from other bottles to add depth? I'm actually not entirely sure. Kind if just really interested. If you (or anyone for that matter) wanna shoot me a BM I'd like to here more about this as far as possibilities go

That's literally everything I know about it, so I don't think I can be of any further help.

 

[MordorMongo]

How would one go about blending their own lambics like this? That is actually really awesome and wouldn't mind messing around a little. It do I literally need a few oak barrels filled with lambic to do this?

I'd email Trinity Brewing....they have a good handle on it from what I understand.









Is this joke dead yet??

 

[Dsal891]

It's actually pretty easy, just buy the bag-in-box lambic from BiaB. From my understanding they are both 2 yr lambics. Brew your own wild as the primer, blend to taste, bottle and boom! Homeblended Gueuze!

That's actually pretty awesome lol

 

[kscaldef]

Step 1: Buy lambic in boxes
Step 2: Blend it with other lambic or other beers and put it in a bottle
Step 3: Profit

Although, from what I understand, Uli isn't the one realizing the profits, for the most part.

 

[SeaWatchman]

Although, from what I understand, Uli isn't the one realizing the profits, for the most part.

Know your meme lymi

 

[Pneill3161]

That's actually pretty awesome lol

I'm on batch 2 with great success. PM if your serious about trying this, there's really nothing to it.

 

[csano]

I didn't think Blabaer 2013 was any worse than 2012, but Fou has definitely been worse. I had a Belgian Flag a while ago and didn't notice anything wrong with it, but maybe it's gotten worse in the past few months.

I think the other stuff I've had (Mamouche, Rose, Kriek, Iris, etc) has been comparable to previous years too.

A few of the 2012 Classic Gueuze 375s that I've had recently were terrible. There was no pop when the cork was removed, the cork was cracked and wrinkled, the beer was flat, and there was a metallic taste. Lot A12.

I've also had some issues with the 2012 Fou' being overly acetic less than six months after bottling. This vintage was fantastic right out of the gate. I had several bottles at the brewery the day it was released.

 

[SeaWatchman]

Great read here:

Karel Goddeau and the Vanishing Art of Geuze Blending

 

[GoozySosa]

"I was infected by brettanomyces, and there is no cure."

 

[mrk_d]

"I was infected by brettanomyces, and there is no cure."

 

[eyesonsaison]

It's a tangy, creamy fresh cream spread made from soft cheeses, young spring onions, and gueze.

hnnngggh

Does anyone know the logistics of De Cam's setup? Do they have a coolship and somehow transfer hot wort to their brewery, or is it cooled at the other lambic breweries and aged at De Cam?

 

[kscaldef]

Know your meme lymi

Yes, I'm fully aware of the reference.

 

[falc0n26001]

Great read here:
Karel Goddeau and the Vanishing Art of Geuze Blending

That's a cool article, mostly, except for when they talk about Brett:

"...let the presence of wild yeast (Brettanomyces, Bruxullensis and brettanomyces Lambicus) do the rest. In the end, you get a deliciously tart, vinegar-like sour ale."

They don't mention bacteria, which is what actually makes it sour. They also make it look like they are mentioning 3 different wild yeast strains which makes them look real dumb, because I think they meant to say "Brettanomyces bruxullensis and Brettanomyces lambicus" with proper italics, grammar, capitalization, etc., but the thing is, even if they mean that, those are two names for the same strain of Brett! The other common strain is Brettanomyces anomalus/claussenii. And then they say it's vinegar-like! And I hate too much Acetobacter in my sour beers. Those two sentences are just so, so wrong.

I'm sorry, I had to. But it's a good article otherwise! Man, now I look like a real stickler here.

 

[mrk_d]

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