Lambic Discussion Thread

[SeaWatchman]

Then it is probably off by a "bit"

Aw, that's cute. Anything else you'd like to clean out of your taint?

 

[MooseLang]

Then it is probably off by a "bit"

Aw, that's cute. Anything else you'd like to clean out of your taint?

 

[Lamnic]

When you buy straight from the shops, it's pretty transparent that there is beer inside the box. But When someone privately ships to you (like in a trade), there is usually no problem with customs. I'm just not too sure how etre/BIAB label it when they pack and ship the beer you've bought elsewhere.

Where Etre boxes go when shipped to LAX

 

[Digita7693]

For those that might have missed it in the Brews for New Avenues thread:

 

[2plums4one]

are those 3L?

 

[Digita7693]

are those 3L?

Yes!

 

[SeaWatchman]

That feeling when JVR likes your status update on FB about taking off for Europe and he knows you're coming.

 

[Hookemhops13]

That feeling when JVR likes your status update on FB about taking off for Europe and he knows you're coming.

Let him know I'm coming in July so he can save the good stuff for me!

 

[GetchaPull]

Checking in on Batch 1. X-post



Doing well...carb a bit more tame since last summer. Funk is deepening, but still quite bright and lemony...some healthy oaky dryness to finish it off.

 

[GregorySingh]

For those that might have missed it in the Brews for New Avenues thread:

Is that a magnum brick of lambic cheese behind those bottles?

 

[Digita7693]

Is that a magnum brick of lambic cheese behind those bottles?

Aged German hops behind the 3L mamouche and 3L St Lam Grand Cru

 

[Ohbarleywine]

take me down to funky town... last nights treats were much enjoyed.

 

[SeaWatchman]

take me down to funky town... last nights treats were much enjoyed.

I still have a 2010 CdC and a StG that I want to do side by side.

 

[2plums4one]

what's in a name?

 

[ScottJWing]

That feeling when JVR likes your status update on FB about taking off for Europe and he knows you're coming.

When will you be hitting Cantillon? I may conveniently be heading there at that same time to polish off the dregs of whatever fire JVR opens for you

 

[GuzzleMcBrew]

Shorthand status updates on some older lambics as of the last couple weeks. skrip posted some pictures and feedback for a lot of this stuff as well-
3F

• Malvasia Rosso '03 - Really tasty, but hardly any grape expression except for some tannin presence. Tons of weird grape sediment in the dregs making them very musty. Not all that oxidized, very thoroughly fermented.
• OGs (11 Dec 2000, 08 Dec 1999 and 02 April 2001)- All different, all great. Dec 2000 was probably my favorite, with herbal character I've only tasted in a couple old lambics. 1999 was the brightest and least oxidized of the three; maybe storage. All told, Old 3F OG is amazing. I would say 'worth it's weight in gold', but that would just give re-sellers ideas.
• Hommage 13 - these could be cleaning up a little, or this bottle was just more raspberry and less band-aid phenol than most of the herd

Cantillon

• 50N B2, b3- Very different, both were stellar. B2 had the softest carbonation and after decanting it was just amazing. B3 had a loud cognac orange/vanilla presence and was sweeter.
• Supergueuze '83- Somewhat oxidized, muddy in color with a musty nose and some acetic notes. Very cool from a historical standpoint and tasty to drink, though the age on it may have smoothed over some distinguishing characteristics.
• 2014 Vig, 2013 St Lam- Both in a great place where the lambic was really showing through and the fruit was a light complement. Neither was particularly sour which was nice.

Tilquin-

• Gueuze 1er Soutirage-Awesome beer I didn't really know existed. Very sour for Tilquin Gueuze! Almost tasted like how I would imagine ^2 might age.

Uli/H.ertie-

• Crazy Birthday Beer '10- Muddy looking beer where peat, some sweet malt and some lambic notes combined to mess my head up. Apparently there's Malvasia in there, which is both weird and awesome.
• De Gueuzen Van Oude Beersel '15- This dude really knows how to blend. Just a really nice, somewhat unique blend.
• De Gueuzen Van Oude Beersel '17-Srsly^^^.

Belle Vue

• Selection Lambic (89, 93, 99)- 89 and 93 were really enjoyable and great with 89 entering the musty oxidized realm. Green Apple/Acetone in the 99 has died down and it's somewhat drinkable.

 

[JCastle1]

• Gueuze 1er Soutirage-Awesome beer I didn't really know existed. Very sour for Tilquin Gueuze! Almost tasted like how I would imagine ^2 might age.

I've always found Tilquin insanely sour when aged. I bought a bunch of 11-12 a while back and every bottle I've opened has been crazy sour.

 

[RyanG1]

Shorthand status updates on some older lambics as of the last couple weeks. skrip posted some pictures and feedback for a lot of this stuff as well-
3F

• Malvasia Rosso '03 - Really tasty, but hardly any grape expression except for some tannin presence. Tons of weird grape sediment in the dregs making them very musty. Not all that oxidized, very thoroughly fermented.
• OGs (11 Dec 2000, 08 Dec 1999 and 02 April 2001)- All different, all great. Dec 2000 was probably my favorite, with herbal character I've only tasted in a couple old lambics. 1999 was the brightest and least oxidized of the three; maybe storage. All told, Old 3F OG is amazing. I would say 'worth it's weight in gold', but that would just give re-sellers ideas.
• Hommage 13 - these could be cleaning up a little, or this bottle was just more raspberry and less band-aid phenol than most of the herd

Cantillon

• 50N B2, b3- Very different, both were stellar. B2 had the softest carbonation and after decanting it was just amazing. B3 had a loud cognac orange/vanilla presence and was sweeter.
• Supergueuze '83- Somewhat oxidized, muddy in color with a musty nose and some acetic notes. Very cool from a historical standpoint and tasty to drink, though the age on it may have smoothed over some distinguishing characteristics.
• 2014 Vig, 2013 St Lam- Both in a great place where the lambic was really showing through and the fruit was a light complement. Neither was particularly sour which was nice.

Tilquin-

• Gueuze 1er Soutirage-Awesome beer I didn't really know existed. Very sour for Tilquin Gueuze! Almost tasted like how I would imagine ^2 might age.

Uli/H.ertie-

• Crazy Birthday Beer '10- Muddy looking beer where peat, some sweet malt and some lambic notes combined to mess my head up. Apparently there's Malvasia in there, which is both weird and awesome.
• De Gueuzen Van Oude Beersel '15- This dude really knows how to blend. Just a really nice, somewhat unique blend.
• De Gueuzen Van Oude Beersel '17-Srsly^^^.

Belle Vue

• Selection Lambic (89, 93, 99)- 89 and 93 were really enjoyable and great with 89 entering the musty oxidized realm. Green Apple/Acetone in the 99 has died down and it's somewhat drinkable.

Sounds like some fun! Will live vicariously through this.

 

[mrk_d]

I've always found Tilquin insanely sour when aged. I bought a bunch of 11-12 a while back and every bottle I've opened has been crazy sour.

Interesting, 11-12 is one of my favorite years. I've been through a half dozen bottles over the last couple years and all of them have had moderate acidity. I can't stand very sour lambic (like most Fou or even Tilquin Quetsche, for instance), but haven't ever had Tilquin OG that was too sour.

 

[JCastle1]

Interesting, 11-12 is one of my favorite years. I've been through a half dozen bottles over the last couple years and all of them have had moderate acidity. I can't stand very sour lambic (like most Fou or even Tilquin Quetsche, for instance), but haven't ever had Tilquin OG that was too sour.

Might be different blends for different bottling dates? I just went through my untappd to double check the year and saw Thorpe429 drank one recently and also said "getting too sour at this point".

 

[GuzzleMcBrew]

I've always found Tilquin insanely sour when aged. I bought a bunch of 11-12 a while back and every bottle I've opened has been crazy sour.

Interesting, 11-12 is one of my favorite years. I've been through a half dozen bottles over the last couple years and all of them have had moderate acidity. I can't stand very sour lambic (like most Fou or even Tilquin Quetsche, for instance), but haven't ever had Tilquin OG that was too sour.

The first racking bottle was not undrinkably sour, but the sour character made it hardly distinguishable as Tilquin to me. Abitker poured a ^2 blind at a tasting a couple weeks back and my immediate reaction was Tilquin- it just had that body and citrus/nutty/earthy character. With the 1er, I would have guessed about any other gueuze first.
I havn't had 11-12 Tilquin in a couple/few years so I cannot speak on that beer at this point, but those who had tasted it more recently said they were very different, although that does not mean the tartness/acidity is necessarily dissimilar.

 

[JBP]

Had 10-11 Tilquin within the past few months and it was sublime.

 

[jbeezification1]

what's in a name?

Letters

 

[Ohbarleywine]

07 Kriek De Ranke. Still very, very cherry. Not that funky though, as is expected I suppose.

 

[Lamnic]

Had 10-11 Tilquin within the past few months and it was sublime.

I had that pretty recently too. It was as good a geuze as it gets IMO.
I randomly ran into Pierre at Moeder while travelling and told him about it, and he said he's extremely happy with how the first batch is tasting right now.

 

[MikeG1]

Had 10-11 Tilquin within the past few months and it was sublime.

Got lucky last year and was able to enjoy a 10-11 at Monk's during a business trip. Was one of the best gueuze I've had so far. Perfect level of funk

 

[Hookemhops13]

Got lucky last year and was able to enjoy a 10-11 at Monk's during a business trip. Was one of the best gueuze I've had so far. Perfect level of funk

I had that pretty recently too. It was as good a geuze as it gets IMO.
I randomly ran into Pierre at Moeder while travelling and told him about it, and he said he's extremely happy with how the first batch is tasting right now.

Of course it's the best one, it's bottled on my birthday!

 

[Shrimp Store]

Just spent two weeks driving across the Gibb River Road in the Kimberley Region of Western Australia. Took some Cantillon up with me to celebrate a couple of milestones up there.

To mark the start, I had a 2013 Mamouche. First time I have had this beer. Wow, one of my best Cantillon experiences. Beautifully floral aroma. Palate was as as smooth as any lambic I have had. Floral notes and subtle funk. Just enough sourness at the back of the palate. Such a stunning beer.

The middle of the trip was out at Mitchell River National Park which hosts the incredible Mitchell Falls (pic below). Popped a 2016 Kriek. As consistent as always.

To mark the end of the trip, I popped the latest batch of St Lam. Not as carbonated as previous batches but still incredibly fresh and jammy. Always a treat!

 

[souredstouts]

Just spent two weeks driving across the Gibb River Road in the Kimberley Region of Western Australia. Took some Cantillon up with me to celebrate a couple of milestones up there.

To mark the start, I had a 2013 Mamouche. First time I have had this beer. Wow, one of my best Cantillon experiences. Beautifully floral aroma. Palate was as as smooth as any lambic I have had. Floral notes and subtle funk. Just enough sourness at the back of the palate. Such a stunning beer.

The middle of the trip was out at Mitchell River National Park which hosts the incredible Mitchell Falls (pic below). Popped a 2016 Kriek. As consistent as always.

To mark the end of the trip, I popped the latest batch of St Lam. Not as carbonated as previous batches but still incredibly fresh and jammy. Always a treat!

As a person who hasn't had all the crazy sought out after Cantillon but has had Mamouche I can say I agree with you. MAMOUCHE IS AMAZING. It is also one of my favorite beers.

 

[mvl339]

I can confirm 10-11 and 11-12 tilquins are amazing and mamouche is the goat cantillon