Lambic Discussion Thread

[Rowingbrewer1]

utterly insane

 

[stupac2]

I called it crazy for a reason. Seems excessive to me but I guess it does what they want!

 

[Rowingbrewer1]

I called it crazy for a reason. Seems excessive to me but I guess it does what they want!

are they just steaming the barrels?

 

[quirkzoo1]

are they just steaming the barrels?

Not 100% sure but I am pretty sure it involves a deep steam clean, a chain thing that bangs around the inside and cleans off all the stuff physically, then it sounds like he mentions something about a sulfur solution...

 

[stupac2]

are they just steaming the barrels?

No. They also have that giant chain apparatus that physically beats on the insides, which is always the part that seemed overly ridiculous to me.

 

[Rowingbrewer1]

I was listening w/o sound so I just assumed they were only steaming them. I guess the chain could help loosen any deposits inside the barrel allowing the steam to hit all surfaces and kill off whatever may be in there.

 

[quirkzoo1]

I was listening w/o sound so I just assumed they were only steaming them. I guess the chain could help loosen any deposits inside the barrel allowing the steam to hit all surfaces and kill off whatever may be in there.

"the chain will be used for scraping inside, then we remove the liquid, then we clean it with hot water, then we steam it...[then the motor or whatever turns on and all I hear is "sulfur"]"

 

[Der Fuchs]

Not 100% sure but I am pretty sure it involves a deep steam clean, a chain thing that bangs around the inside and cleans off all the stuff physically, then it sounds like he mentions something about a sulfur solution...

The sulfur is used for storing the empty barrel long term. Wine usually has about 25-30ppm SO2 in it, in aging this helps preserve both the wine and the barrel. It is used in storing barrels to keep spoilage organisms from forming. Generally every 5-7 weeks sulfur should be burned in the barrel to keep it sanitary.

The chain is used a an abrasive and typically used in conjunction with soda ash for a more serious sanitization than the steam/sulfur method. This is typically done to essentially start a barrel over (aside from scraping the char and re-firing).

I assume that in the video they only do one of these two methods to clean their barrels. Sulfer could be used after the chain/soda but it seems totally unnecessary. I guess these could be barrels they just got in and they are giving them a serious treatment before putting the into use sometime in the future, or they could be ****** barrels (infected in all the wrong ways) that need to be seriously handled.

 

[quirkzoo1]

The sulfur is used for storing the empty barrel long term. Wine usually has about 25-30ppm SO2 in it, in aging this helps preserve both the wine and the barrel. It is used in storing barrels to keep spoilage organisms from forming. Generally every 5-7 weeks sulfur should be burned in the barrel to keep it sanitary.

The chain is used a an abrasive and typically used in conjunction with soda ash for a more serious sanitization than the steam/sulfur method. This is typically done to essentially start a barrel over (aside from scraping the char and re-firing).

I assume that in the video they only do one of these two methods to clean their barrels. Sulfer could be used after the chain/soda but it seems totally unnecessary. I guess these could be barrels they just got in and they are giving them a serious treatment before putting the into use sometime in the future, or they could be ****** barrels (infected in all the wrong ways) that need to be seriously handled.

Jay Goodwin from The Rare Barrel talks a little about sulfuring barrels that aren't going to be used right away on his podcast "The Sour Hour"

https://itunes.apple.com/us/podcast/the-sour-hour/id920652546?mt=2

I think it was the episode with Troy Casey 11/20/2014

[sorry for mentioning American brewers that don't make lambic in the lambic thread]

 

[Rowingbrewer1]

What's utterly insane is the markup on 2013 Gueuze kriek and Iris on Biab. 20 euro for the gueuze, 25 euro for the kriek, and 26 euro for the Iris. Thos they will likely be sold out in the morning

 

[HenrikO]

What's utterly insane is the markup on 2013 Gueuze kriek and Iris on Biab. 20 euro for the gueuze, 25 euro for the kriek, and 26 euro for the Iris. Thos they will likely be sold out in the morning

....aaaand the Iris is gone.

 

[ict316]

What's utterly insane is the markup on 2013 Gueuze kriek and Iris on Biab. 20 euro for the gueuze, 25 euro for the kriek, and 26 euro for the Iris. Thos they will likely be sold out in the morning

if only they were priced in rubles ...

 

[owens99]

Does Biab allow you to build an order over time like etre does? Asking for a friend.

 

[Rowingbrewer1]

Does Biab allow you to build an order over time like etre does? Asking for a friend.

yes

 

[Beerontwowheels]

Had a De Cam Framboise Lambiek last night. Enjoyed it quite a bit. Had some light plastic notes on the nose, but the flavor/mouthfeel was great. Would definitely drink it more often if it was more accessible stateside. 20$ USD plus shipping from Belgium puts it just outside my 'drink more often' zone.

 

[The Red Viper]

Had a De Cam Framboise Lambiek last night. Enjoyed it quite a bit. Had some light plastic notes on the nose, but the flavor/mouthfeel was great. Would definitely drink it more often if it was more accessible stateside. 20$ USD plus shipping from Belgium puts it just outside my 'drink more often' zone.

It's my least favorite De Cam beer I guess because of the light off flavors you mention which many bottles have, but it's definitely good. It's also the only De Cam I haven't had with much age on it so I recently put a couple away to cellar for a few years.

 

[BusinessSloth]

Just acquired my 2nd 93/94 Cantillon Gueuze. How do I tell for sure what year it is? Will the slightly rusted cap be an issue? And I assume I should actually store this upright versus on it's side? Thanks in advance to more knowledgeable folks who can answer these questions. Now on to the beer porn.

Cork looks like it says 1993?

Picture of the rusted cap:

Almost forgot. It has a plain gold cap.

 

[matedog]

Almost looks like 92 to me. You popping it soon? If so, let us know how it tastes.

 

[jedwards]

The "Lot 2/94" bottles come with both 1993 and 1994 corks, for whatever reason. My guess is that they had leftover 1993 corks?

Personally I'd store on its side unless it actually starts leaking from the cap. When Cantillons of this age are stored upright, the cork will dry out, and that plus a crappy cap can result in undesired oxidation. Storing on its side will result in some epic gunk between the cork and cap (have a damp paper towel ready to wipe that up before you pour), but the moist cork keeps the beer well-preserved.

 

[SeaWatchman]

The "Lot 2/94" bottles come with both 1993 and 1994 corks, for whatever reason. My guess is that they had leftover 1993 corks?

Personally I'd store on its side unless it actually starts leaking from the cap. When Cantillons of this age are stored upright, the cork will dry out, and that plus a crappy cap can result in undesired oxidation. Storing on its side will result in some epic gunk between the cork and cap (have a damp paper towel ready to wipe that up before you pour), but the moist cork keeps the beer well-preserved.

This.

 

[BusinessSloth]

Almost looks like 92 to me. You popping it soon? If so, let us know how it tastes.

February 14, 2015. I will take brief notes on everything and report back. It's pretty much all lambic at the tasting

 

[sacrelicio]

Or drinking lambic.

It's only for young American nerds and toothless old Belgian dudes

 

[Rowingbrewer1]

February 14, 2015. I will take brief notes on everything and report back. It's pretty much all lambic at the tasting

Oh how cute... Valentines day

 

[BusinessSloth]

Oh how cute... Valentines day

Copious amounts of beer? Valentine's Day? What could go wrong?

 

[Evan1212]

Sorry if this has been asked before. Is there a difference between the draft version of Tilquin and the bottle version (besides the different conditioning environments)?

Thanks

 

[Der Fuchs]

Sorry if this has been asked before. Is there a difference between the draft version of Tilquin and the bottle version (besides the different conditioning environments)?

Thanks

Yes

http://www.gueuzerietilquin.be/en/gueuze-tilquin-draft-version/

 

[Hookemhops13]

Price check thoughts on Fou, Lou Pepe Kriek, and Mamouche at $45?

 

[ExPimp]

Price check thoughts on Fou, Lou Pepe Kriek, and Mamouche at $45?

Yes, yes, no (if shipping is included and they're current vintages).

 

[Der Fuchs]

Price check thoughts on Fou, Lou Pepe Kriek, and Mamouche at $45?

In hand? About 20$ more than here. How bad do you want it?

 

[Hookemhops13]

Pre shipping. Never had any want extremely bad.