Lambic Discussion Thread

[SeaWatchman]

If your hundred year old family business

*116 year old.

Learn more at www.lambic.info/Brasserie_Cantillon !

 

[Forgetfu]

*116 year old.

Learn more at www.lambic.info/Brasserie_Cantillon !

No wonder no one likes you.

 

[flip1]

Better take JVR up in the refund offer and skip the event then.

No man, neither that. I put myself in the place of someone who has worked hard to have something for that day and he did without the support of ABIn. But again, that obviously I do not care and respect the other point of view.

 

[SeaWatchman]

No wonder no one likes you.

That's just mean.

 

[Digita7693]

That's just mean.

I still love you <3

 

[SeaWatchman]

I still love you <3

Hopefully we can smush in July if I end up in Belgium <3

 

[Digita7693]

Hopefully we can smush in July if I end up in Belgium <3

In!

Or August in Pdx an Brews

 

[SeaWatchman]

In!

Or August in Pdx an Brews

 

[infi]

Pre-birthday wknd tasting Thursday night – '15 Hommage, '14 Vig, '12 Bruocsella, '12 St. Lam, '13-14 Tilquin Gueuze b3

2nd time having b3, and solidified the fact to me that this batch is best-tasting fresh, compared to b2 '13. Still my favorite fruited lambic of all time. Vig still solid, though I prefer the red grape-tannin forwardness of St. Lam. '12 Grand Cru was just meh. Unblended, still lambic isn't quite my fancy, and didn't have much funk on it considering its age. b3 Tilquin Gueuze is really hitting its stride right now, compared to last having it 2 months ago. Tartness is much more developed, not quite as palate drying as previously sampled.

 

[Digita7693]

Pre-birthday wknd tasting Thursday night – '15 Hommage, '14 Vig, '12 Bruocsella, '12 St. Lam, '13-14 Tilquin Gueuze b3

2nd time having b3, and solidified the fact to me that this batch is best-tasting fresh, compared to b2 '13. Still my favorite fruited lambic of all time. Vig still solid, though I prefer the red grape-tannin forwardness of St. Lam. '12 Grand Cru was just meh. Unblended, still lambic isn't quite my fancy, and didn't have much funk on it considering its age. b3 Tilquin Gueuze is really hitting its stride right now, compared to last having it 2 months ago. Tartness is much more developed, not quite as palate drying as previously sampled.

And the hommage 15?

 

[SeaWatchman]

'12 Grand Cru was just meh. Unblended, still lambic isn't quite my fancy, and didn't have much funk on it considering its age.

ISO any extra Grand Cru you may have.

 

[infi]

And the hommage 15?

2nd time having b3, and solidified the fact to me that this batch is best-tasting fresh, compared to b2 '13. Still my favorite fruited lambic of all time.

 

[infi]

ISO any extra Grand Cru you may have.

T'was my last one, brother. You know I would've already given you any remaining to feed your Bruocsella fetish.

 

[Digita7693]

Ahhh was on tilquin still in my mind. Lambic brain+ train ride home + rye = lower than normal reading comprehension

 

[infi]

Lambic […] + rye

Never a bad thing.

 

[SeaWatchman]

I'd love to see Jean use rye sometime.

 

[tehzachatak]

I'd love to see Jean use rye sometime.

Ryeris

 

[andrewdrinks]

Takeaway from the above: anyone who claims '15 Hommage isn't top tier has an agenda and should pipe down.

 

[primebeer]

Takeaway from the above: anyone who claims '15 Hommage isn't top tier has an agenda and should pipe down.

Hommage '15's value creeps higher..

 

[SeaWatchman]

Ryeris

God yes.

 

[rrrjjj]

Cantillon did it

 

[regularjohn]

Cantillon did it

damn there goes GI's chances of ever going. their new bcbs sours would have been a great addition to that event.

 

[mvl339]

my etre order shipped friday and arrived today, what a time to be alive

 

[barleywinefiend]

Pre-birthday wknd tasting Thursday night – '15 Hommage, '14 Vig, '12 Bruocsella, '12 St. Lam, '13-14 Tilquin Gueuze b3

2nd time having b3, and solidified the fact to me that this batch is best-tasting fresh, compared to b2 '13. Still my favorite fruited lambic of all time. Vig still solid, though I prefer the red grape-tannin forwardness of St. Lam. '12 Grand Cru was just meh. Unblended, still lambic isn't quite my fancy, and didn't have much funk on it considering its age. b3 Tilquin Gueuze is really hitting its stride right now, compared to last having it 2 months ago. Tartness is much more developed, not quite as palate drying as previously sampled.

Drinking a 2012 Bru now. Little carbonation. The 14 Vig I had yesterday, superb.

 

[infi]

Drinking a 2012 Bru now. Little carbonation. The 14 Vig I had yesterday, superb.

Well, the low carb was to be expected but I felt that it didn't develop much more character compared to a fresher batch.

 

[viajero]

If there's any upside to living in a place where lambic is chronically underrepresented (and underappreciated), it's that stuff tends to sit on shelves. One of my local spots has a cache of Oud Beersel Oude Geuze Vieille, bottled March of 2012, and I've been slowly draining their stock. With the exception of one bottle that had an especially rubbery nose, most have been quite nice and, as with tonight's, occasionally excellent. Citrusy Brett, light bit of mustiness and funk, really nice carbonation levels. I really don't know why I've been buying them one at a time - think it's time to just buy up all the remaining stock.

 

[koplamp]

I already forgot about Del Borgo.

 

[LuxWanderer]

I already forgot about Del Borgo.

Who?!

 

[RyanG1]

I already forgot about Del Borgo.

 

[Saind]