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How is it vs 2011?
Just a touch sweeter, and a bit less funk compared to 2011, but other than that, I think I'd have a hard time differentiating them in a side-by-side. I'm confident it will be prime with a little time. Also 2014 GB opened pretty easily. The cork didn't shoot off like a rocket.
 
Glad to have found this thread. Stumbled through 293 pages worth of quality discussion over the past few weeks. Quite an education! Enjoyed a 2011 3F Golden Blend this past weekend and look forward to trying others. Damn you Mark Compton for getting me thinking about Lambic.

Learn more at.... www.beeradvocate.info!
 
Just a touch sweeter, and a bit less funk compared to 2011, but other than that, I think I'd have a hard time differentiating them in a side-by-side. I'm confident it will be prime with a little time. Also 2014 GB opened pretty easily. The cork didn't shoot off like a rocket.

I love the thrill of wondering if opening a 3F geuze will be the last thing I see. Like Belgian Roullette.
 
Just a touch sweeter, and a bit less funk compared to 2011, but other than that, I think I'd have a hard time differentiating them in a side-by-side. I'm confident it will be prime with a little time. Also 2014 GB opened pretty easily. The cork didn't shoot off like a rocket.

Have never had a 2011 shoot off.
 
On a somewhat related note, I thought the 1L Cantillon pitcher I purchased a while back would allow me to pour an entire 750ml at once, leaving the lees in the bottle. Doesn't exactly work like that. The interior of the clay pitcher has a ton of nucleation points, so as I poured a bottle of Gueuze to christen the pitcher, it foamed, and foamed. I stood there holding the bottle at an angle waiting for the foam to subside so I could continue pouring without stirring up the sediment. Seemed to have defeated the reason I purchased the pitcher (though it still looks cool).

Now I know why they make 2L pitchers. ;)

Fwiw, the pitchers aren't made for decanting bottles. They are for serving still, "cask" lambic, where foaming isn't an issue. I've never heard of decanting bottles of lambic as a common practice outside this site. (Not to say that no one does it.)
 
So this may be a stupid question but I couldn't really find an answer to this...if you store a bottle upright (say a new bottle I have that has just been sitting upright in the fridge), is there any point in using a lambic basket? Specifically I want to crack a new Horal Mega Blend that's been in my fridge since I got it. Also, any reason to decant this bottle?
I might be wrong but if stored upright i cant see any reason to use a lambic basket but cant speak to decanting for this beer as I have not done so. The beers I routinely decant are cognac lambic and mamouche.
 
they email me a paypal bill

Thanks. Who do you email and what is the email address, if you don't mind.

Glad to have found this thread. Stumbled through 293 pages worth of quality discussion over the past few weeks. Quite an education! Enjoyed a 2011 3F Golden Blend this past weekend and look forward to trying others. Damn you Mark Compton for getting me thinking about Lambic.

Having drank '11 Blend a week or so ago, I was also happy.

Just a touch sweeter, and a bit less funk compared to 2011, but other than that, I think I'd have a hard time differentiating them in a side-by-side. I'm confident it will be prime with a little time. Also 2014 GB opened pretty easily. The cork didn't shoot off like a rocket.

lol, it's true

Have never had a 2011 shoot off.

When did you drink yours? As soon as I took off the cage the cork shuddered under my hand. If I hadn't known to hold the top of the cage while opening, it would have rocketed off, as BusinessSloth said
 
We were able to put some clarity to the Oude Geuze vs. Oude Geuze Vintage debate as the result of our trip and talking to the brewery.
A common question among lambic enthusiasts is, “Are Oude Geuze and Oude Geuze Vintage different beers?”

Both beers are brewed and blended to initially be released as Oude Geuze. The decision to identify if the beer will be released as Oude Geuze Vintage occurs as it develops and is at brewery’s discretion.

According to the brewery, the process of brewing and blending what becomes their standard geuze remains the same throughout the season. However, each time a standard blend is bottled there is a chance that the brewery will decide to hold a portion of, or the entire blend, back for release at a later date beyond the customary 6-month bottle refermentation period. The process for selecting what will become Oude Geuze Vintage is based on observations by the brewery as to how the beer is progressing from the time of bottling. This could be based on taste, perceived aging potential, or a need for more time in the bottle.

Thus, no blend and subsequent bottling of standard geuze from 3 Fonteinen specifically starts out as Oude Geuze Vintage, but has the potential to be released as such in the future.
 
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new batch of Lambiek Special on Etre

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