Lambic Discussion Thread

[SeaWatchman]

According to ratebeer
"Florian van Roy was born 1996. To celebrate this extra Cantillon Gueuze was made, and the 75cl bottles were tucked away at Cantillon a good while before release. This is basically the same as Cantillon Gueuze."

But who knows where they got that info?

One of the very few RateBeer aliases that actually make sense. Think of it like Cantillon's version of 3F OGV I suppose.

A fair amount went into Golden Blend and Golden Doesjel, no?

I'm not totally sure to be honest, and I really doubt it given the amount of Golden Blend and Golden Doesjel that was released. I could be wrong, but it was my understanding that everything made for Sour and Bitter exhausted the last of his own supply.

 

[ridglens]

SeaWatchman and others, thanks for the continuing education... I've been "into" drinking these things for a while, but am really enjoying learning the ins and outs at this point, especially since we may have a chance to visit Belgium soon. amazing how little i learned from reading about lambic on the other site....

another question: when we're talking about 3F blending other brewers lambic, where does that process actually change ownership? I mean, does (for example) Boon basically brew the wort and give it to Armand for infecting/barreling/fermenting/aging, or does Boon brew, ferment, barrel, and then age it and then Armand goes through wherever-boon-ages-lambic and picks certain barrels in order to blend them?

 

[SeaWatchman]

SeaWatchman and others, thanks for the continuing education... I've been "into" drinking these things for a while, but am really enjoying learning the ins and outs at this point, especially since we may have a chance to visit Belgium soon. amazing how little i learned from reading about lambic on the other site....

another question: when we're talking about 3F blending other brewers lambic, where does that process actually change ownership? I mean, does (for example) Boon basically brew the wort and give it to Armand for infecting/barreling/fermenting/aging, or does Boon brew, ferment, barrel, and then age it and then Armand goes through wherever-boon-ages-lambic and picks certain barrels in order to blend them?

Basically all of the blenders are buying wort from the three largest producers producers (Boon, Lindemans, Girardin) and doing what they will with it. Tilquin is unique in that they get wort from Cantillon as well. Pierre actually recently posted a picture of JVR at the gueuzerie labeling his barrels. I think the fact that all of the blenders are basically using the same lambic speaks volumes to how important and unique blending truly is. Considering the world of difference between Hanssens and 3F it's hard to believe that they all start at the same place.

 

[drgarage1]

Basically all of the blenders are buying wort from the three largest producers producers (Boon, Lindemans, Girardin) and doing what they will with it. Tilquin is unique in that they get wort from Cantillon as well. Pierre actually recently posted a picture of JVR at the gueuzerie labeling his barrels. I think the fact that all of the blenders are basically using the same lambic speaks volumes to how important and unique blending truly is. Considering the world of difference between Hanssens and 3F it's hard to believe that they all start at the same place.

Are they buying wort or lambic pre-blending? I thought lambic.

 

[quirkzoo1]

Proof (not that many care or were looking) that like Fou'Foune, Lou Pepe Gueuze was once sold in Japan. I've only ever seen/heard of regular gueuze/Kriek and FF being there. I've also just been shown a LPK label that has the same sticker on it, so that's cool to know as well.

Does anyone know what it says?

I can read the english words that are transliterated

in the box - Ru Pepe Gyuuzu
below that - arukooru (alcohol) - 5%
below that - Berugii (assume this is Belgium)
Then some information about the importer

 

[SeaWatchman]

Are they buying wort or lambic pre-blending? I thought lambic.

Wort > Coolship > IBC tub/Stainless steel transport > blender buys it > barrels

Here's a picture of it getting delivered to Tliquin, albeit it not in an IBC:

And another one that he captions "Cleaning tanks for getting wort from Girardin on wednesday"

 

[ridglens]

Wort > Coolship > IBC tub/Stainless steel transport > blender buys it > barrels

Here's a picture of it getting delivered to Tliquin, albeit it not in an IBC:

And another one that he captions "Cleaning tanks for getting wort from Girardin on wednesday"

Sweet pics, thanks again for 'splaining things.

so post coolship- they are "infected", but not fermented (at least not much). So (as you mentioned) the blending/aging/barrels has a lot to do with the end product, even when they are all the same wort and (presumably) similar bug profiles. I was definitely wondering if the method of infecting* was a major player as well, but it seems these are all done the same way.


*is that even the right word? what's "pitching" the yeast when you don't pitch yeast?

#boredatwork=learninglambic

 

[drgarage1]

Wort > Coolship > IBC tub/Stainless steel transport > blender buys it > barrels

Here's a picture of it getting delivered to Tliquin, albeit it not in an IBC:

And another one that he captions "Cleaning tanks for getting wort from Girardin on wednesday"

Got it -- very helpful clarification. Thanks!

 

[Pneill3161]

I thought the original florian was basically a hand selected best lambics that he blended, basically like an OGV. I think I heard that on the internet, so it's got to be true.

 

[xscottypx]

anyone have a 2013 lamvinus lately? i am finding this very weak for being as fresh as it is. i am searching for that grape. reminds me of a cheap american wild ale

 

[OnryAndMean]

anyone have a 2013 lamvinus lately? i am finding this very weak for being as fresh as it is. i am searching for that grape. reminds me of a cheap american wild ale

Just had one this weekend and found it pretty weak as well

 

[xscottypx]

Just had one this weekend and found it pretty weak as well

older vintages even with a few years on them still have loads of merlot and cab franc grape flavor. this is just bad.

 

[tehzachatak]

older vintages even with a few years on them still have loads of merlot and cab franc grape flavor. this is just bad.

Damn. Had a 2012 earlier this year which cracked my St. Lam cherry, ******* LOVED it. Tons of grape. Then I stocked up on 2013 when I found a bunch for sale. Haven't cracked any. Welp

2013 Vigneronne tasting ok?

 

[xscottypx]

Damn. Had a 2012 earlier this year which cracked my St. Lam cherry, ******* LOVED it. Tons of grape. Then I stocked up on 2013 when I found a bunch for sale. Haven't cracked any. Welp

2013 Vigneronne tasting ok?

i have one of those i need to open too.... i will for sure report back. viggy > lamvy all day err day

 

[tehzachatak]

i have one of those i need to open too.... i will for sure report back. viggy > lamvy all day err day

Have several 2013 Vigs too. Need to know if I need to go run and dump them..

 

[mrk_d]

Is it just me or is 2013 sort of a weak year for Cantillon? Fou was hit or miss from what I've read here (my bottle was pretty good but not as good as previous vintages), St. Lam is apparently weak, Mamouche tasted a bit strange to me, Classic was OK but not mind-blowing...

 

[tehzachatak]

Is it just me or is 2013 sort of a weak year for Cantillon? Fou was hit or miss from what I've read here (my bottle was pretty good but not as good as previous vintages), St. Lam is apparently weak, Mamouche tasted a bit strange to me, Classic was OK but not mind-blowing...

FWIW I thought 2013 Mamouche was awesome. I also generally love Mamouche and that in of itself is a somewhat polarizing opinion, I guess, so...

 

[mrk_d]

FWIW I thought 2013 Mamouche was awesome. I also generally love Mamouche and that in of itself is a somewhat polarizing opinion, I guess, so...

To me the Mamouche and Classic both had a somewhat heavy mouthfeel, and the Mamouche was very bell peppery (whereas I remember loving the 2012 I had last year). Could just be an evolution of preference though - I used to not like 3F as much, whereas now that's just about all I seek out.

 

[stupac2]

I didn't notice the 2013 Gueuze being any different from any previous year fresh. I'm not a huge fan of fresh Cantillon, though.

 

[xscottypx]

i thought the gueuze tasted the same as it always does. i loved fou'foune too.

 

[Rowingbrewer1]

Have several 2013 Vigs too. Need to know if I need to go run and dump them..

If you gonna dump em I'll take em off your hands

 

[PeelBacks]

Have several 2013 Vigs too. Need to know if I need to go run and dump them..

I'll take them

edit: damnit just saw above

 

[eyesonsaison]

The '13 St Lam I drank was much more fruit-forward than the '12, though the complexity isn't there yet. 2011, as of October last year is the best bottle I've had, nearly perfect.

 

[DmouthCaliBrewz]

anyone opened an '07 Hommage lately? Curious to hear how its holding up/comparing to the '13 batch. Debating opening one vs trading it....

 

[Dunt1]

anyone opened an '07 Hommage lately? Curious to hear how its holding up/comparing to the '13 batch. Debating opening one vs trading it....

It crushes.

 

[SeaWatchman]

It crushes.

It crushes harder than I crush on Dunt's sister.

 

[ridglens]

anyone opened an '07 Hommage lately? Curious to hear how its holding up/comparing to the '13 batch. Debating opening one vs trading it....

Had one at Dld... It was very nice.

But you should trade it to me, I will be nice too

 

[tacosandbeer]

Someone on RateBeer claimed that it is being rebrewed/is already rebrewed for this year's Zwanze.

Cuvée De Florian will be poured at all participating Zwanze Day locations.

 

[tehzachatak]

Cuvée De Florian will be poured at all participating Zwanze Day locations.

yeeeeEEEEEEEEeeeeeeeaaahhhhh

 

[SeaWatchman]

Cuvée De Florian will be poured at all participating Zwanze Day locations.

So will dry hopped Crianza Helena and Super Gueuze bottles from the 80's!