Lambic Discussion Thread

[sacrelicio]

I had a 2013 Cantillon Gueuze the other day. December (Belgian flag).

It started off minerally and a little unpleasant/metallic. However after being open for maybe 20-30 minutes it was spectacular. Green apple, wet hay, sweet and sour, dry. I wish I had more.

I love Cantillon gueuze. Love it. I think it's at this point somewhat underrated.

 

[MooseLang]

I love Cantillon gueuze. Love it. I think it's at this point somewhat underrated.

I had a bad run of Cantillon bottles (specifically those Belgian Flag bottles), and was starting to turn against them. However, I opened an October '15 Bio Gueuze the other night, and it was amazing. One of my favorite bottles of it I've ever had.

 

[SeaWatchman]

I love Cantillon gueuze. Love it. I think it's at this point somewhat underrated.

It's really great at 2-6 years. Earlier than that it's kind of muddled IMO.

 

[iong516]

'15 is drinking great already IMO

 

[tehzachatak]

I had a 2013 Cantillon Gueuze the other day. December (Belgian flag).

It started off minerally and a little unpleasant/metallic. However after being open for maybe 20-30 minutes it was spectacular. Green apple, wet hay, sweet and sour, dry. I wish I had more.

I will have to put mine in the fridge...

 

[SeaWatchman]

'15 is drinking great already IMO

I think in the past couple years it's been a bit hit or miss with Cantillon in general. I feel like they're maybe releasing things a little too early just to keep up with demand. Hopefully as the new facility comes online they will have a bit more time to age and mature them before release.

 

[Hopping Tiger]

So is Lindemans going to make any more BlossomGueuze? Had 1 of my 2 bottles this weekend and thought it was great. More like AwesomeGueuze. Checked Etre for more and they are sold out.

 

[fo1ksguitar]

Anyone opened a bottle of the Boon Black Label OG 2nd edition? Thought the first run was amazing, wondering if I should stock up on the 2nd batch.

 

[sherm10161]

Anyone opened a bottle of the Boon Black Label OG 2nd edition? Thought the first run was amazing, wondering if I should stock up on the 2nd batch.

Had some the other night. Very tasty, but maybe a touch sweeter than I was expecting.

 

[sacrelicio]

So is Lindemans going to make any more BlossomGueuze? Had 1 of my 2 bottles this weekend and thought it was great. More like AwesomeGueuze. Checked Etre for more and they are sold out.

Glad I found a bottle, looking forward to it. How does it compare to Mamouche?

 

[Sam Fu]

No biggie or anything but Loons and 3F are back in NC

 

[Snarf1]

No biggie or anything but Loons and 3F are back in NC

 

[2plums4one]

No biggie or anything but Loons and 3F are back in NC

Just Raleigh or Charlotte too?

 

[Sam Fu]

Just Raleigh or Charlotte too?

Should be Charlotte too

 

[2plums4one]

Should be Charlotte too

 

[Friend_of_the_Gueuze]

Anyone opened a bottle of the Boon Black Label OG 2nd edition? Thought the first run was amazing, wondering if I should stock up on the 2nd batch.

What's this about a 2nd edition?

 

[kbuzz1]

Where in Charlotte might one find these fine liquids?

 

[2plums4one]

Where in Charlotte might one find these fine liquids?

If you line up at salud right now, you'll have a shot lol. There will be people waiting there for it to come in. It will be gone 30 minutes after it arrives.

 

[Beerontwowheels]

Where in Charlotte might one find these fine liquids?

When the hell did you move to Charlotte?

 

[kbuzz1]

When the hell did you move to Charlotte?

like two months ago Old news...

 

[koplamp]

LPF 08 available for on-site consumption at Cantillon:

Still very much fruit forward, loads of funk and a tart finish

 

[mustachio]

Any recommendations on gushing A&G's ? Will they 'settle down' over the years? Any way to let some of the excess pressure out (seems unlikely)?

They're great beers, and they don't do that continual foaming thing that some gushers do, but I think we lost about 1/4-1/5th of the couple 750mL's I've opened. We did not 'super chill' them down either, may try that next time and allow to warm in glass.

 

[stupac2]

Any recommendations on gushing A&G's ? Will they 'settle down' over the years? Any way to let some of the excess pressure out (seems unlikely)?

They're great beers, and they don't do that continual foaming thing that some gushers do, but I think we lost about 1/4-1/5th of the couple 750mL's I've opened. We did not 'super chill' them down either, may try that next time and allow to warm in glass.

As far as I know there's only two ways to reduce carbonation:

1) Let it out of the bottle.
2) Absorb it into the liquid.

#1 is obviously bad, since if CO2 is leaking out you're probably also letting stuff in, and there's no way to do it in a controlled manner. #2 is fine, but the only way to do it is to get the beer cold and leave it there for a while, CO2 absorption into water is higher at colder temperatures. Also, I'm not sure how much of the extra pressure will leave that way, they might still gush.

 

[Sam Fu]

In my own experience I always leave bottles sideways in the fridge for 24-48 hours before opening. Then let it warm up in the glass to the temperature of my liking. If it gushes even after the long period in the fridge then...well...there was nothing I could've done about it

 

[bnasse99001]

Hey all,

New to TalkBeer and immediately gravitated to this thread. I'm currently on page 138, working my way to more recent posts. This thread is like a three-year summary of everything lambic (thanks for that) and random photos/thoughts (entertaining too).

In case anyone is in the Pittsburgh area, Tilquin hit the shelves on Friday.

 

[boogercrack]

Hey all,

New to TalkBeer and immediately gravitated to this thread. I'm currently on page 138, working my way to more recent posts. This thread is like a three-year summary of everything lambic (thanks for that) and random photos/thoughts (entertaining too).

In case anyone is in the Pittsburgh area, Tilquin hit the shelves on Friday.

but srsly, welcome to talkbeer. hope you like it and participate.

 

[kbuzz1]

Hey all,

New to TalkBeer and immediately gravitated to this thread. I'm currently on page 138, working my way to more recent posts. This thread is like a three-year summary of everything lambic (thanks for that) and random photos/thoughts (entertaining too).

In case anyone is in the Pittsburgh area, Tilquin hit the shelves on Friday.

here's another 632 pages for ya: http://www.talkbeer.com/community/threads/pittsburgh.3400/

(although far less useful)

Welcome to TB!!

 

[RyanG1]

Hey all,

New to TalkBeer and immediately gravitated to this thread. I'm currently on page 138, working my way to more recent posts. This thread is like a three-year summary of everything lambic (thanks for that) and random photos/thoughts (entertaining too).

In case anyone is in the Pittsburgh area, Tilquin hit the shelves on Friday.

 

[wolfman1201]

Hey all,

New to TalkBeer and immediately gravitated to this thread. I'm currently on page 138, working my way to more recent posts. This thread is like a three-year summary of everything lambic (thanks for that) and random photos/thoughts (entertaining too).

In case anyone is in the Pittsburgh area, Tilquin hit the shelves on Friday.

 

[duketheredeemer]

As far as I know there's only two ways to reduce carbonation:

1) Let it out of the bottle.
2) Absorb it into the liquid.

#1 is obviously bad, since if CO2 is leaking out you're probably also letting stuff in, and there's no way to do it in a controlled manner. #2 is fine, but the only way to do it is to get the beer cold and leave it there for a while, CO2 absorption into water is higher at colder temperatures. Also, I'm not sure how much of the extra pressure will leave that way, they might still gush.

Indeed, but it might become less of a gusher over time for other reasons -- mostly due to a reduction in foaming agents like proteins and extracellular carbohydrates. The lysing of the yeast often liberates proteases which can slice up long-chain proteins (some of which might be liberated during the process of lysing itself, so the change in protein concentration might be somewhat non-linear). Yeast cells themselves may bind together and usually crash out of solution given enough age. Extracellular carbohydrates (like the beta-glucans that cause ropiness via pediococcus) can cause even reasonably carbonated beers to get real gushy, but Brett will eat them during extended ageing.

I suppose that over really long timespans, they might lose some carb through really slow mechanisms that leave most other things intact, too. Like diffusion through the cork or something.