Lambic Discussion Thread

[Calcifer]

I heard PA is not getting it... Not sure how true this is.

It's been in Pittsburgh for a few weeks or more now.

 

[SeaWatchman]

It's been in Pittsburgh for a few weeks or more now.

Go on......

 

[Josh2]

Go on......

Find out more at lambic.info

Oh.....

 

[SeaWatchman]

Find out more at lambic.info

Oh.....

*learn more

 

[rsths13]

Go on......

Bozeman got some Cuvee Rene Kriek. You didn't get any up your way?

 

[bvdubn1]

I heard PA is not getting it... Not sure how true this is.

 

[bvdubn1]

It's been in Pittsburgh for a few weeks or more now.

...That doesn't mean we will see any in central PA.

 

[quirk6]

Have not seen the Kriek nor Special Blend in CT or MA yet, can't recall having heard about anyone finding any here either. Hope it does show up.

 

[stakem1]

3F in a Cantillon glass.... You savage.

Surprisingly enough, 3F still tastes amazing whether its in a loon tumbler or miller lite shaker pint.

Sadly, the same cannot be said about fresh loon goozy in a 3F tumbler or mason jar.

 

[isaac11]

Have not seen the Kriek nor Special Blend in CT or MA yet, can't recall having heard about anyone finding any here either. Hope it does show up.

I believe no Special Blend stateside...

 

[quirk6]

I believe no Special Blend stateside...

I'd be happy to find the Kriek.

 

[SeaWatchman]

Bozeman got some Cuvee Rene Kriek. You didn't get any up your way?

Oh we did - a friend got me in touch with MdV's western guy and he set some aside for MT otherwise I don't think we were going to get any. I'm currently home in PIT right now so wouldn't mind having one or two here to drink.

 

[SeaWatchman]

I believe no Special Blend stateside...

This is correct AFAIK. Sad because it's an awesome beer.

 

[Rowingbrewer1]

Have not seen the Kriek nor Special Blend in CT or MA yet, can't recall having heard about anyone finding any here either. Hope it does show up.

I don't think they sent any special blend, just cuvee rene kriek and spontanbasil. I bet they will send some blossomgueuze in the future as well though.

Edit: gotta check the next page before responding

 

[MooseLang]

Go on......

It was at House of 1,000 Beers in New Ken over a month ago. Not sure if they have any now, but I will check for you.

 

[isaac11]

This is correct AFAIK. Sad because it's an awesome beer.

One of my recent favorites for sure!

 

[SeaWatchman]

It was at House of 1,000 Beers in New Ken over a month ago. Not sure if they have any now, but I will check for you.

FML I just realized I never responded to your PM from like a month ago. Will do that this morning.

 

[quirk6]

I don't think they sent any special blend, just cuvee rene kriek and spontanbasil. I bet they will send some blossomgueuze in the future as well though.

Edit: gotta check the next page before responding

Haven't seen Spontanbasil either, though I'm torn on that beer anyway. Would love to find blossomgueuze, too, since I love elderflowers.

 

[SeaWatchman]

I don't think they sent any special blend, just cuvee rene kriek and spontanbasil. I bet they will send some blossomgueuze in the future as well though.

Edit: gotta check the next page before responding

So the reason both CRSB and batch 1 of SpontanBasil didn't come to the U.S. as I understand it is because the screen-printed bottles didn't come with the requisite government warning for the U.S. I presume it's the same for Blossom and that a second batch will follow. I love Blossom though, really a fantastic beer.

 

[viajero]

Is there any standard practice for how old the lambic is that's used for fruited lambics? Depend on the brewer? Lindemans mentions CR Kriek uses at least 6-month old lambic, then on cherries for another 6 months. Just curious.

Also, is the process basically 1) lambic ages for chosen amount of time 2) lambic is racked from barrels into stainless, then fruit is added, then (x) month wait/maceration 3) bottle?

 

[holldy01]

Maybe muddle it? Pour the first 4ish ounces in, muddle, pour the rest, steep, enjoy.

You wouldnt want to muddle the herbs bc it would let out a lot of bittering agents unless you do it really softly and carefully.

Just hit south jersey and still haven't seen it in SE PA yet.

I heard PA is not getting it... Not sure how true this is.

It hasnt hit SE PA bc Kirchner's kinda blows and hasnt gotten it yet. Their guy who does that from my understanding is a bit of a lazy mess. He originally said he couldnt get it in the US and has been pushing off getting it even though we have ordered it and keep trying to get them to get it.

 

[Snarf1]

Is there any standard practice for how old the lambic is that's used for fruited lambics? Depend on the brewer? Lindemans mentions CR Kriek uses at least 6-month old lambic, then on cherries for another 6 months. Just curious.

Also, is the process basically 1) lambic ages for chosen amount of time 2) lambic is racked from barrels into stainless, then fruit is added, then (x) month wait/maceration 3) bottle?

Some fruited lambic is aged in stainless and some is aged in wood. Depends on the producer and sometimes on the beer, as does the age of the lambic used.

 

[drgarage1]

Some fruited lambic is aged in stainless and some is aged in wood. Depends on the producer and sometimes on the beer, as does the age of the lambic used.

I think Cantillon specifies they use 2-yo lambic for the fruited LPs. I know they do for LPG.

 

[drgarage1]

I think Cantillon specifies they use 2-yo lambic for the fruited LPs. I know they do for LPG.

The Lou Pepe beers deviate from these principles. The Gueuze Lou Pepe is made with two years old lambic beers with a mellow taste, often coming from barrels in which only wine has been kept before. In July, the same kind of beer is used to make the Lou Pepe Kriek and Framboise. With these beers too, the fruits are soaked in barrels coming directly from Bordeaux.

And barrels, too! I have lambic memory!

 

[deckardjk]

A Mort Subite short of a blind tasting... is it worth it? Never seen it; is it available on shelves stateside?

 

[mjohnson171]

A Mort Subite short of a blind tasting... is it worth it? Never seen it; is it available on shelves stateside?

You don't run 25 miles of a marathon then just stop. You have to get a Mort Subite.


Not sure on US distro. I haven't seen one on a Chicago shelf in forever, although the same could be said for about half those bottles shown. I know Canada has Mort.

 

[mrk_d]

A Mort Subite short of a blind tasting... is it worth it? Never seen it; is it available on shelves stateside?

Nearly certain my local Bevmo has Mort Subite right now, happy to send one to you if you can't track one down locally.

 

[matedog]

A Mort Subite short of a blind tasting... is it worth it? Never seen it; is it available on shelves stateside?

Also, please post the results.

 

[deckardjk]

Also, please post the results.

Yeah, of course... for science. It'll also scientifically prove that my wife has better taste than me... so theres the downside to all this.

 

[mrk_d]

Nearly certain my local Bevmo has Mort Subite right now, happy to send one to you if you can't track one down locally.

Just checked and they only have sweetened Mort Subite kriek. Sorry