urbanmyth
Well-Known Member
What is a plambic? And how is it different from your everyday lambic?
i wish that term would go away.
Plambic is the most irritating homebrew term ever. Obviously I'm not in Belgium so I don't really have to tell anyone it's not a true EU defined lambic and I'd never try to pass it off as one commercially. Next we're going to be making pkolsch and psteam beer. And if the argument is spontaneous fermentation, then the big guys wouldn't be so worried about their rafters and old barrels. I haven't pitched anything in months, just reused the same dirty bucket, so I guess I'm spontaneous too. I have nothing but love for the lambic producers, they're my favorite beers and what they brew and blend is just amazing, but seriously we're homebrewers and plambic is ridiculous. Rant over.
Oddly enough, soon in Belgium they will be making 'pLambics' This is because they suburbanization is pushing out the large farming areas where that the open fermentation takes place. Soon it will be US brewers and places like Wyeast or White labs that are keeping the original strains alive.
Plambic is the most irritating homebrew term ever. Obviously I'm not in Belgium so I don't really have to tell anyone it's not a true EU defined lambic and I'd never try to pass it off as one commercially. Next we're going to be making pkolsch and psteam beer. And if the argument is spontaneous fermentation, then the big guys wouldn't be so worried about their rafters and old barrels. I haven't pitched anything in months, just reused the same dirty bucket, so I guess I'm spontaneous too. I have nothing but love for the lambic producers, they're my favorite beers and what they brew and blend is just amazing, but seriously we're homebrewers and plambic is ridiculous. Rant over.
I think the original intent was to show respect. What you are making is not a true lambic. The American brewers that make comparably good sour/funky beers do not call their beers Lambics because they are not. At the same time, they don't call them pLambics either with most opting to say "American farmhouse" or "spontaneous fermentation" or whatever.
I believe he was referring to the beers of Flanders. Seeing as the reds and browns are really not different styles and not based on the east west arguments.
I don't care for the term because it bias people before they try them as saying the only flavor is sour.
i would be spraying it into my eyes- praying for "absorbability"...Yeah, who would ever drink something called "acid ale"? Yikes.
Cantillon is in downtown Brussels. The microbes are in the walls, and especially the wood of the barrels. I don't think there is much risk of these beers dying out in their native land.
When I was learning English language I made the mistake of saying "acid" instead of "sour", of course people looked weird to me when I said that. In Spanish, as well as other latin languages, "ácido" (lat. acĭdus) means "sour", and also mean "acid" in the sense of a corrosive substance, just as English... That may be the origin of the word "acid ale"... sorry for resurrecting an old post, I just learn the term "Plambic" and I found it ridiculous.
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