Stop calling it Lambic!
- Thread starter TNGabe
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Hold up. If you need to rant,go the whole hog and get it all off your chest mate!
But i do get where you are coming from. Lambic just sounds better than" an ale brewed to aproximate the traditional lambic style", no?
But i do get where you are coming from. Lambic just sounds better than" an ale brewed to aproximate the traditional lambic style", no?
chumprock
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I bet you correct spelling mistakes too.
Quaker
Beer Missionary
You had to be baiting for a debate with this one. Can we not call other beer styles by their original name unless we completely follow the traditional processes? Is it a pilsner without decoction for example?
If you need a coolship to make a Lambic, what's the point of having BJCP categories 17D and 17F. There would be very few if any entries. The guidelines say nothing about having to use coolships or needing to be spontaneously fermented.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Can it even be a pilsner without having been brewed in Pilsen?
If you really want to get technical just using a coolship does not make it a lambic....self'd
I guess that makes Anchor Steam a lambic.
OP
OP
TNGabe
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Nope, just when people use 'pallet' instead if 'palate'.
I forgot the BJCP guidelines are the end all be all of beer knowledge.
Didn't say that it did.
Guessing you don't know what a coolship is. It's different from an open fermenter.
Guessing you're wrong. I do know what it is, and the whole reason it's called a "steam" beer is thanks to the evaporation from the coolship they used.
They may not be, but if they can call it a Lambic, then so can I.
OP
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TNGabe
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Not getting your point with the link. Of course I am already aware of everything written on that page, so...if there is a point you're trying to make you should actually write it out instead of lifting your eyebrows suggestively at your computer screen.
Also, you could potentially be more anal retentive if you corrected everyone's spelling and grammar as well, but it would be a stretch.
Also, you could potentially be more anal retentive if you corrected everyone's spelling and grammar as well, but it would be a stretch.
OP
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TNGabe
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You can call a pig a donkey, but it won't make it true.
Point of the link was that it says anchor doesn't use coolships.
OK, I've had enough of this troll thread.
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TNGabe
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It's ok to be wrong, it happens.
When will the world learn to never stand in the way of a nerd who feels he has been put upon by the ignorance of society?
Have a beer, man. Its a sunny Saturday afternoon. Don't worry so much about what other people do. You'll be happier.
Have a beer, man. Its a sunny Saturday afternoon. Don't worry so much about what other people do. You'll be happier.
To avoid you trying to pull this "I won because the other guy quite BS":
I'm not wrong you are just narrow-minded and foolish. I'll bet your rectum is so tight that you poop diamonds.
Hogarthe
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it's not a Pilsner unless it's brewed in Pilsn, Czech Republic.
Hogarthe
Well-Known Member
Steam beers were traditionally made using a cool ship, not an open fermenter. well, they may also have used an open ferment, but they did use coolships. I believe Anchor still uses them. Edit: just read the link posted earlier. It says Anchor does use coolships, they just don't actually cool with them anymore.
not sure what the whole deal with it is anyway. I'm sure not every lambic brewer in Lambeek, Belgium uses the exact same methods and tools as every other lambic brewer there. it seems kinda like saying you can't build a deck using wood and nails and call it a deck because someone else built their deck with wood and screws.
if you were to say it's not a lambic because it wasn't made in Lambeek, you'd be right, but everyone is still going to call it a lambic, just like everyone calls a beer made like a pilsner a pilsner.
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bellmtbbq
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No, but Gabe actually has a point. I hate the pLambic crap... but if your gonna pitch a pre-culture, call it an American wild ale, or a sour ale... I would go as far as saying that it doesn't count as a Lambic unless your in Belgium, but I suppose as long as you are using a coolship, it's cool.
Yes, but should we then not call an English bitter a English bitter because it doesn't have the exact water, malt, etc? My rebuttal to that argument is simply that lambics are a more specialized and storied category.
My two cents.
Yes, but should we then not call an English bitter a English bitter because it doesn't have the exact water, malt, etc? My rebuttal to that argument is simply that lambics are a more specialized and storied category.
My two cents.
Well, we need to get rid of the entire "Kolsch" designation too, while we're at it. Even if it's slow cooled in a coolship, spontaneously fermented, 30% unmalted wheat, turbid mashed, aged hops, and barrel aged, if it's not from the right part of Belgium it's still not a Lambic.
In commercial terms, I agree with you entirely. The same way I don't think commercial brewers outside of Cologne should be able to market their beer as Kolsch. I don't know if I've seen an American "Lambic" but I know I've seen plenty of American "Kolsch" brews.
But as far as homebrew, that's the beer I'm going for, and that's what I'll call it.
In commercial terms, I agree with you entirely. The same way I don't think commercial brewers outside of Cologne should be able to market their beer as Kolsch. I don't know if I've seen an American "Lambic" but I know I've seen plenty of American "Kolsch" brews.
But as far as homebrew, that's the beer I'm going for, and that's what I'll call it.
lowtones84
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Yup, I'll be brewing a lambic soon 
I get where OP is coming from and I know it won't actually be a lambic. But it will have the traditional grain bill, be turbid mashed, and have critters harvested from Belgian examples, so I'm still going to call it a lambic. And when I brew the next one or two and blend I will call it a gueuze. If you do disagree strongly you don't have to drink it
I get where OP is coming from and I know it won't actually be a lambic. But it will have the traditional grain bill, be turbid mashed, and have critters harvested from Belgian examples, so I'm still going to call it a lambic. And when I brew the next one or two and blend I will call it a gueuze. If you do disagree strongly you don't have to drink it
If it looks like a lambic, tastes like a lambic, and is made like a lambic (with exception to a cool ship) then who cares.
With the information about Mort Subite not using a coolship does that make their beer that is called lambic not a lambic? To flip it, if a Belgian brewery makes an IPA with all american hops is it not an American IPA if it fits the character we expect?
With the information about Mort Subite not using a coolship does that make their beer that is called lambic not a lambic? To flip it, if a Belgian brewery makes an IPA with all american hops is it not an American IPA if it fits the character we expect?
Rob_B
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Just about every style of home brew does not meet a certain geographic criteria. Berliner Weisse not in Berlin well I guess it's not a Berliner Weisse then. West Coast style IPA brewed on the East coast, you're out. Flanders Red/Brown, Saisons, lambic, blond, Belgian anything really, we'll that's out of the question. English ales, the list goes on. But I personally would rather call it a lambic than a pLambic any damn day of the week. It's time to get off the high horse.
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