Lambic Discussion Thread

[Shrimp Store]

Is this a common occurrence, or just once in a blue moon? I'll be in Sydney in a few weeks and wondering what the liklihood is of chancing upon some.

I doubt you will be able to get Cantillon but you should be able to get 3F easy.

MrKennedy should be able to point you in the right direction

 

[matedog]

Man, the idea of traveling the world and keeping an eye out for Pajottenland elixir. Not saying I wouldn't do it, but I'd probably feel bad about doing it.

 

[andrewdrinks]

Some vintage lambic beef here

 

[rrryanc]

Man, the idea of traveling the world and keeping an eye out for Pajottenland elixir. Not saying I wouldn't do it, but I'd probably feel bad about doing it.

I travel for work. Order of importance is work->local food/alcohol->lambic/geuze->local beers. It's not why I travel, but if I can pick up a bottle or ten on my travels for a reasonable price, then hell ya.

 

[SinH4]

I travel for work. Order of importance is work->local food/alcohol->lambic/geuze->local beers. It's not why I travel, but if I can pick up a bottle or ten on my travels for a reasonable price, then hell ya.

Local alcohol before local beers?

 

[LukeAleTime]

Is this a common occurrence, or just once in a blue moon? I'll be in Sydney in a few weeks and wondering what the liklihood is of chancing upon some.

I know there is a couple of Cantillon's still around here in Melb. 3F is turding hard but it's freakin expensive. Prices have doubled in the last two years. $40+ a bottle. Which isn't so bad but out of my budget lately.

 

[archagon]

Returning to Akkurat later in the week. If it's not sold out, y'all think 50N4E is worth it for like $90, or overrated? Sticker shock is killing me but figure I've gotta snag at least one whale.

 

[stupac2]

Returning to Akkurat later in the week. If it's not sold out, y'all think 50N4E is worth it for like $90 or is it overrated? Sticker shock is killing me but figure I've gotta snag at least one whale.

I wouldn't bother, personally, but if you've never had it and want to try it and otherwise might not get to, you may as well. $90 isn't much in comparison with the rest of the trip.

 

[archagon]

I mean, the description sounds neat, but I just don't want to end up drinking something that tastes like 95% aged gueuze with just a hint of barrel. Feels like a regular older gueuze or a cheaper St. Gilloise or something would be a better use of $$$ if that's the case.

Also, Cantillon needs to get up on that salty licorice game.

 

[rrryanc]

Local alcohol before local beers?

Most places the local beers are marginal at best. We're ******* spoiled here in the states, hardcore. It's fun to try something local, but I'm much more excited to drink scotch in Scotland or port in Portugal than the beers from there.

Some places the most exciting local alcohol is beer - i.e. Belgium and Germany, but otherwise it's lower on my list.

 

[Hookemhops13]

Returning to Akkurat later in the week. If it's not sold out, y'all think 50N4E is worth it for like $90, or overrated? Sticker shock is killing me but figure I've gotta snag at least one whale.

I wouldn't bother, personally, but if you've never had it and want to try it and otherwise might not get to, you may as well. $90 isn't much in comparison with the rest of the trip.

FWIW I had my first 50N on a recent trip to Cantillon and would happily pay that. Absolutely loved it. Unsure if same vintage or anything but Id do it. Liked it better than Carignan and St.Lam Grand Cru.

 

[JCastle1]

Returning to Akkurat later in the week. If it's not sold out, y'all think 50N4E is worth it for like $90, or overrated? Sticker shock is killing me but figure I've gotta snag at least one whale.

I would personally, enjoyed the hell out of it when I tried it at Cantillon last year. Probably my second best that day after LPK.

 

[Shrimp Store]

Some vintage lambic beef here

We need to spread this article far and wide. #letsmakegueuzeuncoolagain

I mean, the description sounds neat, but I just don't want to end up drinking something that tastes like 95% aged gueuze with just a hint of barrel. Feels like a regular older gueuze or a cheaper St. Gilloise or something would be a better use of $$$ if that's the case.

Also, Cantillon needs to get up on that salty licorice game.

I would definitely get it. Latest batch had plenty of barrel and quite a strong cognac presence. Very unique imo.

 

[stupac2]

I mean, the description sounds neat, but I just don't want to end up drinking something that tastes like 95% aged gueuze with just a hint of barrel. Feels like a regular older gueuze or a cheaper St. Gilloise or something would be a better use of $$$ if that's the case.

Also, Cantillon needs to get up on that salty licorice game.

Oh, in that case I wouldn't bother. I've never been impressed with the various cognac lambics, though I know that's a minority opinion around here. Short answer is that no one can tell you what to do, but my guess is of the four outcomes in the do/don't and worth it/not matrix, the "do it" column has more value. But, again, no one can actually answer that for you.

 

[64vdub]

I mean, the description sounds neat, but I just don't want to end up drinking something that tastes like 95% aged gueuze with just a hint of barrel. Feels like a regular older gueuze or a cheaper St. Gilloise or something would be a better use of $$$ if that's the case.

Also, Cantillon needs to get up on that salty licorice game.

50n has more than just a hint of barrel fwiw.

 

[Tlo4sho]

something that tastes like 95% aged gueuze with just a hint of barrel

This...IMO.

Short answer is that no one can tell you what to do

 

[Detro]

Also, Cantillon needs to get up on that salty licorice game.

Ugh no, keep salmiakki away from my gueuze.

 

[tbub18]

Opened a few nice bottles last night with the fellas. Was a lot of fun to taste the 08 OGV next to the fresh 14 OGV. I liked the 14 quite a bit. Definitely tastes young but lots of potential to age and round out--white wine, very lemony and just bright as hell. This was my first time with the 08 so I can't speak to how it aged but it was glorious. Huge pop on the cork, as it warmed up/opened up the carb settled down and that old drie funk shined through, super musty with a touch of mint.
The 05 LPG was also very tasty. Walked that line between sour and funk in a way that aged LPG can--stone fruit and bone dry on the finish. Cheers!

 

[Cruize4Gueuze]

Has there ever been a coffee infused lambic. The 2017 Zwanze got me thinking. Not sure if it would be any good.

 

[MooseLang]

Has there ever been a coffee infused lambic. The 2017 Zwanze got me thinking. Not sure if it would be any good.

There is something about tartness + coffee that really turns me off. Reminds me of ****** coffee that's been sitting a while. I tried a coffee-flavored Greek yogurt once, and even that low level of tartness really clashed with the coffee.

That's just me though. I'm sure some homebrewer out there has to have messed with it in the past. That being said, I would definitely give it a try if it didn't involve me smashing my damn f5 button 3,500 times at 3pm on a workday.

 

[GetchaPull]

[insert BCBCS '15 joke here]

 

[infi]

Has there ever been a coffee infused lambic. The 2017 Zwanze got me thinking. Not sure if it would be any good.

Not quite coffee, but Bullfrog did the Cocoa Kriek, which I found amazingly delicious. And I know for a fact during my Brussels trip a few days ago, that a particular blender will be emulating it.

 

[brian4beer]

50n has more than just a hint of barrel fwiw.

I personally agree with this and for me B1 50N is one of my absolute favorites. I would however ask to have it decanted, as this seems to allow the beer to open up and really bring out the cognac barrel imho.

 

[MikeG1]

Has there ever been a coffee infused lambic. The 2017 Zwanze got me thinking. Not sure if it would be any good.

Inb4 Pastry Lambic

 

[fogindex]

Has there ever been a coffee infused lambic. The 2017 Zwanze got me thinking. Not sure if it would be any good.

Brewed at De Proef with Koppi Luwak from Malaysia.

 

[Cruize4Gueuze]

There is something about tartness + coffee that really turns me off. Reminds me of ****** coffee that's been sitting a while. I tried a coffee-flavored Greek yogurt once, and even that low level of tartness really clashed with the coffee.

That's just me though. I'm sure some homebrewer out there has to have messed with it in the past. That being said, I would definitely give it a try if it didn't involve me smashing my damn f5 button 3,500 times at 3pm on a workday.

I've had a couple of coffee sours that weren't terrible, a local brewery Orpheus does one called Coffee Minotaur that is decent. Maybe adding some fruit would help balance it out.

Not quite coffee, but Bullfrog did the Cocoa Kriek, which I found amazingly delicious. And I know for a fact during my Brussels trip a few days ago, that a particular blender will be emulating it.

Cocoa Kriek is great! I think i can guess what blender, and i definitely trust that he will do a great job with that blend.

Let's also get JVR on the phone, talk him into doing a coffe LPK. Call it Lou Pepe Kriek Cafe. SeaWatchman can we make this happen?

Inb4 Pastry Lambic

**** it, let's throw some maple in there too.

 

[SeaWatchman]

Let's also get JVR on the phone, talk him into doing a coffe LPK. Call it Lou Pepe Kriek Cafe. SeaWatchman can we make this happen?

Blasphemous.

 

[mvl339]

I don't think coffee lambic would be that crazy, if you've ever tried Cascara it has a really interesting flavor profile.

 

[wuntrikpony]

Since we're on the subject of dark **** in lambic...a bunch of these just went up on Etre

 

[matedog]

Brewed at De Proef with Koppi Luwak from Malaysia.

“Have they ever made a _____ lambic?” There answer is ALWAYS some Mikkellar Spontan shitshow.