Lambic Discussion Thread

[snowrs1]

The cork label will be year bottled.

 

[Dsal891]

The cork label will be year bottled.

Thanks friend

 

[OnryAndMean]

I'd love to try Hommage, but I always miss out on BIAB/Etre. I just don't have those quick internet skills. So it looks like I'll be drinking St. Lam for consolation, since I was able to snag a couple of those.

 

[Michigan1]

I'd love to try Hommage, but I always miss out on BIAB/Etre. I just don't have those quick internet skills. So it looks like I'll be drinking St. Lam for consolation, since I was able to snag a couple of those.

I am relying on my tasting group to supply Hommage. With the new "ship later" option on Etre, limited bottles disappear in a flash.

 

[stupac2]

The cork label will be year bottled.

Also, as a general notice to anyone here who cares, please add these to Untappd based on the label (which is the brew-on date and typically 2 years behind) rather than the cork. It's massively confusing to do it the other way.

I think it tends to be Europeans who add it that way, since it'll show up on draft, and it's not too hard to spot since "Lou Pepe Foo 2014" is obviously not out yet, but I thought I'd mention it.

 

[SeaWatchman]

Also, as a general notice to anyone here who cares, please add these to Untappd based on the label (which is the brew-on date and typically 2 years behind) rather than the cork. It's massively confusing to do it the other way.

I think it tends to be Europeans who add it that way, since it'll show up on draft, and it's not too hard to spot since "Lou Pepe Foo 2014" is obviously not out yet, but I thought I'd mention it.

Or conversely, don't use untappd.

 

[OnryAndMean]

Happened upon some Hommage after a recent turn of events. Does anyone have any experience with aged Hommage? I'm drinking one fresh, but I'm curious about sitting on the other but don't want to let it sit for too long and fall off

 

[MordorMongo]

Happened upon some Hommage after a recent turn of events. Does anyone have any experience with aged Hommage? I'm drinking one fresh, but I'm curious about sitting on the other but don't want to let it sit for too long and fall off

It should be fine for several years, fruit will fade and sour will intensify if B1 is any indication but no one knows for certain, but it certainly should be ok to cellar one to see what it does.

 

[OnryAndMean]

It should be fine for several years, fruit will fade and sour will intensify if B1 is any indication but no one knows for certain, but it certainly should be ok to cellar one to see what it does.

Thanks. Sounds pretty par for the course in terms of fruit lambics. I figured someone who had B1 recently could testify. Glad to hear the fruit didn't completely nosedive after a couple years.

 

[MordorMongo]

Thanks. Sounds pretty par for the course in terms of fruit lambics. I figured someone who had B1 recently could testify. Glad to hear the fruit didn't completely nosedive after a couple years.

I've been fortunate enough to have B1 a few times over last year or so. Fruit is indeed there still, not as "jammy" as the new batch but definitely not gone so no worries IMO

 

[xscottypx]

i had hommage a few years ago, and it was easily one of the best lambics i have ever had. loads of fruit and oak, not overly sour, just perfect. one of the main reasons i want to horde it now with this new batch

 

[housepants]

You guys ever have a gueuze with a moldy cork?

 

[CypherEnigma]

You guys ever have a gueuze with a moldy cork?

A couple, are we talking about mold just on the outside or a rotted out cork?

 

[housepants]

A couple, are we talking about mold just on the outside or a rotted out cork?

A little bit was on the side of the cork too. The top had a little black coloring, but the sides of the cork were kind of white looking. The beer smells fine, haven't tasted it yet.

 

[Michigan1]

You guys ever have a gueuze with a moldy cork?

Maybe your geuze is infected.

 

[housepants]

Maybe your geuze is infected.

I think it is.


When is the TB whiskey going to be ready?

 

[justforrazors]

I think it is.


When is the TB whiskey going to be ready?

IT IS READY WHEN WE SAY SO

 

[CypherEnigma]

A little bit was on the side of the cork too. The top had a little black coloring, but the sides of the cork were kind of white looking. The beer smells fine, haven't tasted it yet.

Mold on the outside of the cork is fine in my experience. I have a couple down in my cellar that have some light mold on the outside and just opened one of these with the exterior mold and it was great. I opened a 78 Cantillon that the cork was completly rotted out, was able to get most of it out and a teensy bit fell in. Oxidized as **** because the cork was so compromised but it wasn't that bit of cork that fell in that did this bottle in though.

 

[CypherEnigma]

IT IS READY WHEN WE SAY SO

To be fair, it wasn't a PM

 

[housepants]

Mold on the outside of the cork is fine in my experience. I have a couple down in my cellar that have some light mold on the outside and just opened one of these with the exterior mold and it was great. I opened a 78 Cantillon that the cork was completly rotted out, was able to get most of it out and a teensy bit fell in. Oxidized as **** because the cork was so compromised but it wasn't that bit of cork that fell in that did this bottle in though.

Just sipped mine. A little oxidized, but not terrible.

 

[stupac2]

Just sipped mine. A little oxidized, but not terrible.

In my experience moldy corks mean that the beer is either fine or slightly off. I've never had a really bad lambic with a moldy cork, oddly enough.

 

[Moondog1]

http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar

So much lambic

 

[mrk_d]

http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellarcantillons-bomb-shelter-cellar
So much lambic

Proper link: http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar

"The idea is to add about 3,00 to 5,000 bottles per year to the cellar, so after twenty years, there will be 60,000 to 80,000 bottles there."

That place looks amazing.

 

[drgarage1]

Proper link: http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar

"The idea is to add about 3,00 to 5,000 bottles per year to the cellar, so after twenty years, there will be 60,000 to 80,000 bottles there."

That place looks amazing.

OK, I'm ready to become a Bond-style villain in order to raid the Cantillon bomb shelter. Who will join me? And who will protect JVR's secret stash?!

 

[stupac2]

Proper link: http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar

"The idea is to add about 3,00 to 5,000 bottles per year to the cellar, so after twenty years, there will be 60,000 to 80,000 bottles there."

That place looks amazing.

I like that the temperature variations there are the same as I get in my basement. I would've figured that it'd be a lot more stable than that.

 

[LukeAleTime]

is anyone aware of the 2-3-4 gueuze available outside of this cellar?

 

[ASUBeer]

http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar

So much lambic

I guess it must be ok to store lambic on its side.

 

[xscottypx]

ohhh so thats why cantillon is so hard to get? it's stashed away....

i smell a james bond style movie in 20 years when my spur group of villains attempts to heist the cellar by core drilling.

 

[matedog]

I like that the temperature variations there are the same as I get in my basement. I would've figured that it'd be a lot more stable than that.

Basement in Oakland. That's pretty unique, right?

 

[stupac2]

Basement in Oakland. That's pretty unique, right?

I don't think so, especially because it's basically a glorified crawlspace. Every place I looked at had something similar, and I've seen listings that have things that are closer to real basements.