Lambic Discussion Thread

[phing]

Looks to be just OGV '08 for the special beer according to this year's list

• O.G. 75CL 5,10€
• O.G. 37.5CL 2.85€
• O.K. 37.5CL 4.5€
• Golden Doesjel 2013 37.5CL max. 3/person 6€
• Golden Blend 2011 37.5CL max. 3/person 13€
• Vintage 75cl 2008 max. 2/person 15€
• Vintage 37.5CL 2008 max. 2/person 12€
• Intense Red 37.5CL 2012 1/person 12€
• Armand Spirit 2009 max 3/person 36€
• Beersel Blond 33cl 1.4€
• Beersel Lager 33cl 1.30€
• Zwet.Be 33cl 2€

 

[mjohnson171]

Looks to be just OGV '08 for the special beer according to this year's list

• O.G. 75CL 5,10€
• O.G. 37.5CL 2.85€
• O.K. 37.5CL 4.5€
• Golden Doesjel 2013 37.5CL max. 3/person 6€
• Golden Blend 2011 37.5CL max. 3/person 13€
• Vintage 75cl 2008 max. 2/person 15€
• Vintage 37.5CL 2008 max. 2/person 12€
• Intense Red 37.5CL 2012 1/person 12€
• Armand Spirit 2009 max 3/person 36€
• Beersel Blond 33cl 1.4€
• Beersel Lager 33cl 1.30€
• Zwet.Be 33cl 2€

Dat 08 OG 750 for 15€ Hot damn!

 

[justforrazors]

ISO: 08 OGV.


Srs.

 

[kscaldef]

ISO: 08 OGV.
.

Next in line

 

[OnryAndMean]

ISO: 08 OGV.


Srs.

Next in line

Ditto

 

[Dsal891]

Next....

 

[regularjohn]

^ what they said

 

[Hookemhops13]

I'M NEXT!!!!!!






.....What are we in line for??

 

[SeaWatchman]

I'M NEXT!!!!!!






.....What are we in line for??

People who won't get OGV 2008 for the next few months if at all.

 

[justforrazors]

People who won't get OGV 2008 for the next few months if at all.

Already locked down one...One more being discussed with a regular trade partner. Maybe I'm the exception to the SeaWatchman rule of trading lambic for rustic god tier vermont lambic?

 

[SeaWatchman]

Already locked down one...One more being discussed with a regular trade partner. Maybe I'm the exception to the SeaWatchman rule of trading lambic for rustic god tier vermont lambic?

This is an outrage. A travesty up with which we shall not put!
just glad I don't have to send you one of mine lymi

 

[SeaWatchman]

More old lambic book research/translation #forscience with Forgetfu

 

[Gestalten]

Today's haul...now, i just need SeaWatchman to translate it.

More old lambic book research/translation #forscience with Forgetfu

Fuuuuck... ISO.

 

[Gestalten]

I got wild and ordered a 3F OG at The Belgian Cafe yesterday. It was $28, and so few ***** were gave, I didn't even bother to note the year!

I also had a couple pours of the Tilquin draft version at Monks, which was drinking most excellently I may add. Seems like no one even cared it was on. Maybe I should see if it's still there...

While at Monks I saw one of their bottles (in the window) of Monks Gueuze. Anyone ever had it? What was the deal? Is it totally discontinued?

/random internet picture

 

[Gestalten]

Also, am I wrong in thinking Cap + Cork = Pretty much the same as cap alone? I wonder what effect that extra oxygen barrier has for shelf bottles that are likely mostly stored upright.

 

[Rowingbrewer1]

I got wild and ordered a 3F OG at The Belgian Cafe yesterday. It was $28, and so few ***** were gave, I didn't even bother to note the year!

I also had a couple pours of the Tilquin draft version at Monks, which was drinking most excellently I may add. Seems like no one even cared it was on. Maybe I should see if it's still there...

While at Monks I saw one of their bottles (in the window) of Monks Gueuze. Anyone ever had it? What was the deal? Is it totally discontinued?

/random internet picture

Just a "Special" gueuze bottled by cantillon specifically for Monks Cafe. I think 08 was the last bottling. People trade/pay more for it but I am not sure its any different then regular gueuze other than it may have been blended separately and in different ratios.

 

[drgarage1]

Just a "Special" gueuze bottled by cantillon specifically for Monks Cafe. I think 08 was the last bottling. People trade/pay more for it but I am not sure its any different then regular gueuze other than it may have been blended separately and in different ratios.

Wasn't one vintage dry-hopped with Amarillo?

 

[stupac2]

Also, am I wrong in thinking Cap + Cork = Pretty much the same as cap alone? I wonder what effect that extra oxygen barrier has for shelf bottles that are likely mostly stored upright.

Probably depends on the cap. Cantillon's don't have much in the way of material on the bottom to form a seal, so the cork is probably useful. They're both pretty ****** and Cantillon leaks a lot so I think the 2-part system is better than any one alone.

If Cantillon used modern caps they could ditch the corks, but I think it's too traditional now. Or something.

 

[Michigan1]

Just added some Loon dregs to a gallon of Michigan apple cider. Now we wait.

 

[callmemickey]

Just a "Special" gueuze bottled by cantillon specifically for Monks Cafe. I think 08 was the last bottling. People trade/pay more for it but I am not sure its any different then regular gueuze other than it may have been blended separately and in different ratios.

The second (and much larger) 2008 release of Monks Cafe Gueuze contained 1-year old lambic that was dry hopped.

 

[SeaWatchman]

The second (and much larger) 2008 release of Monks Cafe Gueuze contained 1-year old lambic that was dry hopped.

I always see/hear people from Philly talking about the second release in 2008, but I have yet to see anything from a "first release" in a different year. Insight?

 

[Rowingbrewer1]

I always see/hear people from Philly talking about the second release in 2008, but I have yet to see anything from a "first release" in a different year. Insight?

Same here, I have only ever heard of 2008, unless both were bottled in 08

 

[ASUBeer]

Just added some Loon dregs to a gallon of Michigan apple cider. Now we wait.

Will you elaborate on the thought process behind this idea and how you think it will turn out?

It sounds like an awesome idea.

 

[Michigan1]

Will you elaborate on the thought process behind this idea and how you think it will turn out?

It sounds like an awesome idea.

Last year, I left a gallon of unpasteurized cider in my fridge and it fermented into delicious hard cider (I'd guess around 5%). It has wild yeast in it already from the orchard.

I drank a loon and had dregs. I wanted to make walez.

 

[Gestalten]

Probably depends on the cap. Cantillon's don't have much in the way of material on the bottom to form a seal, so the cork is probably useful. They're both pretty ****** and Cantillon leaks a lot so I think the 2-part system is better than any one alone.

If Cantillon used modern caps they could ditch the corks, but I think it's too traditional now. Or something.

Yeah, there's no way they could ditch the caps and use the same corks. I guess the two together are pretty sure. I've often wondered the utility of that cork, but it does look sexy though.

I always see/hear people from Philly talking about the second release in 2008, but I have yet to see anything from a "first release" in a different year. Insight?

Interesting. I'd love to know what the deal was. I doubt I'll ever see a bottle, but it's cool that they did it at least once. Maybe I'll ask Tom Peters at Zwanze.

 

[ASUBeer]

Last year, I left a gallon of unpasteurized cider in my fridge and it fermented into delicious hard cider (I'd guess around 5%). It has wild yeast in it already from the orchard.

I drank a loon and had dregs. I wanted to make walez.

That is pretty awesome science. How long did it take last year to ferment?

 

[Michigan1]

That is pretty awesome science. How long did it take last year to ferment?

couple weeks, I think. Make sure to drink some first, or your plastic jug will explode.

 

[Jspriest]

Just a "Special" gueuze bottled by cantillon specifically for Monks Cafe. I think 08 was the last bottling. People trade/pay more for it but I am not sure its any different then regular gueuze other than it may have been blended separately and in different ratios.

The second (and much larger) 2008 release of Monks Cafe Gueuze contained 1-year old lambic that was dry hopped.

Found some more info:

Cantillon Monk's Cafe Cuvee Gueuze 2006 [Bruocsella/LPG style dating]

"This is my second batch of gueuze. The 3 year old portion was from a batch that was brewed in 2006 when Tomme Arthur, Adam Avery, Sam Calagione, Vinnie Cirluza [sic] and Rob Tod were on hand for a Cantillon Open Brew Day. They all arrived a bit later than the planned 7AM mash-in time, probably because I was still showing a few of them my favorite late-night Brussels bars until the wee hours of the morning. Those hop-heads added 20 kilos of Amarillo hop pellets at the end of the boil. Brewer Jean Van Roy commented that he thought it smelled "terrible". By happenstance, I was visiting Cantillon a little over a year later and ran into Tomme Arthur. We asked Jean for a barrel sample from that batch and Tomme tried to convince Jean to do a special bottling of that batch. Jean said that it did not have the Cantillon "balance"- it was way too hoppy. Jean was blending small portions of it into other beers to mask the hops. I asked Jean if I could use one of the casks for my next gueuze blend, he agreed and I chalked my name on the cask. Nathalie [sic] Cirluza [sic] took a photo of that cask the next year and it now hangs in our dining room. I used 3 Vintages - the 3yr old with Amarillo hops, new wood for the 2 yr old & 2nd use wood for the 1 yr old. Hops & new wood play a big part in this traditional sour lambic. Only @ Monk's."

 

[bramsdell]

Found some more info:

Cantillon Monk's Cafe Cuvee Gueuze 2006 [Bruocsella/LPG style dating]

"This is my second batch of gueuze. The 3 year old portion was from a batch that was brewed in 2006 when Tomme Arthur, Adam Avery, Sam Calagione, Vinnie Cirluza [sic] and Rob Tod were on hand for a Cantillon Open Brew Day. They all arrived a bit later than the planned 7AM mash-in time, probably because I was still showing a few of them my favorite late-night Brussels bars until the wee hours of the morning. Those hop-heads added 20 kilos of Amarillo hop pellets at the end of the boil. Brewer Jean Van Roy commented that he thought it smelled "terrible". By happenstance, I was visiting Cantillon a little over a year later and ran into Tomme Arthur. We asked Jean for a barrel sample from that batch and Tomme tried to convince Jean to do a special bottling of that batch. Jean said that it did not have the Cantillon "balance"- it was way too hoppy. Jean was blending small portions of it into other beers to mask the hops. I asked Jean if I could use one of the casks for my next gueuze blend, he agreed and I chalked my name on the cask. Nathalie [sic] Cirluza [sic] took a photo of that cask the next year and it now hangs in our dining room. I used 3 Vintages - the 3yr old with Amarillo hops, new wood for the 2 yr old & 2nd use wood for the 1 yr old. Hops & new wood play a big part in this traditional sour lambic. Only @ Monk's."

-1 for unclear referent. Does the picture or the cask now hang in their dining room?

 

[SeaWatchman]

Found some more info:

Cantillon Monk's Cafe Cuvee Gueuze 2006 [Bruocsella/LPG style dating]

"This is my second batch of gueuze. The 3 year old portion was from a batch that was brewed in 2006 when Tomme Arthur, Adam Avery, Sam Calagione, Vinnie Cirluza [sic] and Rob Tod were on hand for a Cantillon Open Brew Day. They all arrived a bit later than the planned 7AM mash-in time, probably because I was still showing a few of them my favorite late-night Brussels bars until the wee hours of the morning. Those hop-heads added 20 kilos of Amarillo hop pellets at the end of the boil. Brewer Jean Van Roy commented that he thought it smelled "terrible". By happenstance, I was visiting Cantillon a little over a year later and ran into Tomme Arthur. We asked Jean for a barrel sample from that batch and Tomme tried to convince Jean to do a special bottling of that batch. Jean said that it did not have the Cantillon "balance"- it was way too hoppy. Jean was blending small portions of it into other beers to mask the hops. I asked Jean if I could use one of the casks for my next gueuze blend, he agreed and I chalked my name on the cask. Nathalie [sic] Cirluza [sic] took a photo of that cask the next year and it now hangs in our dining room. I used 3 Vintages - the 3yr old with Amarillo hops, new wood for the 2 yr old & 2nd use wood for the 1 yr old. Hops & new wood play a big part in this traditional sour lambic. Only @ Monk's."

Still unclear. If it's Bruoc/LPG style dating then it's 2008 again, ie vintage 2006 (or sticker), bottling 2008. Source?