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A couple years ago I got a random PM on RateBeer from a guy I had never talked to saying that it seemed like I appreciated lambic and wondering if I'd like to buy some bottles of Girardin lambic with blackberries added. Obviously. This bottle had the number 5 written on the cap, and I've only got two left. It is still drinking absolutely amazing. Very tart, wonderfully carbonated, a lot of earth and leather tones, and still really light and complex.

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Troegs considers their teku as the proper glass for their splinter series...but since this is barrel aged mouflan im going with the mouflan glass instead.

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How is it? I'm legitimately debating trading for some.
 
How is it? I'm legitimately debating trading for some.
its one of the better things Troegs has made in Hershey

it honestly tastes like a batch of mouflan they ****** up (as in forgot the hops) more english in nature than hoppy american. the barrel character is really strong. it hits all the nuanced notes i love about barrel aged beer:
vanilla, caramel, toasted coconut and even this strange cocoa flavor but....there is a mild tangy/raisony alcohol burn and tannic dryness that emerges as it warms. at times it even feels musty/oxidized like they aged it too long or maybe blended barrels of different ages??
 
its one of the better things Troegs has made in Hershey

it honestly tastes like a batch of mouflan they ****** up (as in forgot the hops) more english in nature than hoppy american. the barrel character is really strong. it hits all the nuanced notes i love about barrel aged beer:
vanilla, caramel, toasted coconut and even this strange cocoa flavor but....there is a mild tangy/raisony alcohol burn and tannic dryness that emerges as it warms. at times it even feels musty/oxidized like they aged it too long or maybe blended barrels of different ages??

So it's a gueuze? Count me in!
 
So it's a gueuze? Count me in!
im calling Troegs out on another case of ******** lies

not in the geuze regard but with their label...claiming it as bottled conditioned yet there is no sediment in the bottle and it was bottled just 3 days ago per the date stamp on the neck... if they pulled a splinter black on us and tossed Champagne yeast in at bottling time we might have a case of bottle bombs on our hands in the coming weeks if the residual sugar continues to ferment
 
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Is this a legit Cantillon pitcher? I assume so because who would create a fake, but I've never seen one in this color scheme before. I know there are blue pitchers out there, but I could have sworn they were completely blue and not some sort of greyish+blue.
Very legit. They are all handmade one by one and signed at the bottom. Variations happen with batches and finishes.

I am looking for one of these in any size if someone has one on the trading block or has a lead:

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