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re: Lambic Brewers call for action against resell market
Posted on 6/15/16 at 4:12 pm to Matisyeezy
Posted on 6/15/16 at 4:12 pm to Matisyeezy
I wonder if part of his reason is that no American brewery does it the "old fashioned" way. I know Cantillon and 3 Fonteinen do a lot of things by hand and without the use of machines.
1
Posted on 6/15/16 at 5:48 pm to tduecen
Although I'm guilty of being a Cantillon fanboy. The Sanctification and Temptation at Russian River, albeit not true lambics, taste pretty darn good to me, though.
Posted on 6/15/16 at 7:39 pm to webstew
They do to me but totally different from Cantillon.
Posted on 6/15/16 at 7:59 pm to tduecen
Interesting points all around here, thanks for the info.
I know the wine thing was mentioned, and I'd just like to add, that the Euros get pretty butt-hurt over cheese labeling and origin as well
I know the wine thing was mentioned, and I'd just like to add, that the Euros get pretty butt-hurt over cheese labeling and origin as well
Posted on 6/15/16 at 8:04 pm to holygrale
I will say a cheese plate in Europe >>>> A cheese plate in the US
Posted on 6/15/16 at 8:44 pm to tduecen
I don't mind the frustration with non Brussels breweries using the lambic name. Outside of that area you may be making a similar beer but you aren't making lambics. Lambics are purely spontaneously fermented with the microflora in that area. If you are adding bottle dregs or yeast pitches you aren't making a true lambic. If you are spontaneously fermenting beer at your brewery call it something else bc it's a different beer than a lambic.
Just my two cents
Just my two cents
Posted on 6/15/16 at 10:02 pm to Matisyeezy
quote:
But...still not lambic.
Lambic is spontaneously fermented wild ale from a specific region. This blurs the lines between beer and wine making with specific wines only coming from certain regions.
quote:
WHERE is an essential part of HOW. The local microflora is part of what gives it the character it has
This is true and for a long time it was assumed there was something unique about that region that made spontaneous fermentation possible. I can remember back in college being told by the local homebrew shop that it was impossible to brew a drinkable spontaneously fermented wild ale in America. That turned out to be absolutely incorrect. I've brewed, what I consider to be very tasty, spontaneously fermented ales in Texas. Jester King and many other commercial breweries are brewing spontaneously fermented ales.
However, it is easier to say "lambic" vs "spontaneously fermented wild ale"
Posted on 6/15/16 at 10:26 pm to rds dc
quote:
This is true and for a long time it was assumed there was something unique about that region that made spontaneous fermentation possible. I can remember back in college being told by the local homebrew shop that it was impossible to brew a drinkable spontaneously fermented wild ale in America. That turned out to be absolutely incorrect. I've brewed, what I consider to be very tasty, spontaneously fermented ales in Texas. Jester King and many other commercial breweries are brewing spontaneously fermented ales.
But...still not lambic
I bet it was great. I've heard you do good stuff.
Different microflora, though. Send me a bottle of yours and I'll pop it next to a Cantillon. Only one will taste rare
Posted on 6/15/16 at 10:53 pm to rds dc
Is Lindemann's not considered a good Lambic anymore? I've enjoyed anything they ever produced. I used to keep it in the fridge for the girls that didn't like "beer".
Posted on 6/15/16 at 11:46 pm to Jalbow3
It's sweetened lambic. A little different than what Cantillon is doing. Stuff like framboise generally gets the cold shoulder.
Posted on 6/16/16 at 8:56 am to Matisyeezy
quote:
If Van Roy says it's not lambic, dammit, it's not lambic
Posted on 6/16/16 at 9:16 am to Fratastic423
Reminds me of the French's staunch defense of "champagne", which refers to production according to a certain methodology, use of grapes grown in a particular area, etc. Everything else is just sparkling wine.
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