MooseLang
Well-Known Member
Any chance these were frozen or even started to freeze?
i can't comment on the chemicals/flavors from yeast lysis, but it seems that every time i have a bottle that i leave in the freezer too long, leave in my car in the winter, sits on my porch etc and gets even the smallest bit slushy, it has a weird funk and isn't as bright/citrusy. not bad, but definitely not where it usually is.
i've completely stopped shipping stuff in the winter and usually just drink them cellar temp now, haven't had any issues at all.
No, I doubt they ever came close to freezing. That's interesting though.
I don't think it's an off flavor or anything. I just think it's a characteristic that some have. I have a homebrew I made a few years ago with (I think) White Labs Brett L, and it got the same intensely funky flavor that overpowered everything else. That's what I attribute this to.
All of the other lambic I have had recently (3F, Tilquin, Girardin, Boon, Lindemans, etc) has been excellent compared to the recent Cantillons....especially the classic Gueuze.