TOPIC:

It will be replaced by an Elderflower lambic made to the same recipe as the Zwanze 09. Although this is sad news the zwanze elderflower is fantastic and will be very interesting with some age on it.

Speaking of ageing lambics, I managed to source;

De Troch Kriek vintage 1980
De Troch Gueuze vintage 1980
Boon Kriek Marage Parfait vintage 1982
Dekoninck Gueuze vintage 1978

Can't wait to crack these open especially the De Troch which was produced by the original brewery before it became commercial.

P's, I really should post more often on the forum. I'm sure ill be at the Belfast Beer Festival in November.

WOW!

I remember you posting a while back saying you were really into lambics but I think that was the ICB understatement of the year!


That's an absolutely [u:23rjvw8v][b:23rjvw8v]insane[/b:23rjvw8v][/u:23rjvw8v] list!
Are you posting tasting notes on this stuff anywhere? (Not that any of us are likely to ever find this stuff to try it, but simply for science I'm really interested how, even a style famed for aging well would taste after all that time...)



What is it that makes Lambics so appropriate for laying down for a long time? -High acidity has to come into play, right? I've heard it's one of the things that makes wines more stable than most beers...

I have to think that New Glarus's "Rasberry Tart" would meet the requirements for a beer that would be great to age for a long time. It's acidic from a combination of lambic-style fermentation and also additional acid from the large quantity of rasberry additions. -Great dark bottle, cork top, and wax dipped for ensuring that oxygen is REALLY kept out...


Where do you source your aged Lambics? Do they carry any other aged beers? (Although the popularity of the style isn't THAT old, I'd love to find some 4-5 year old RIS's...) I've managed to avoid drinking my 2 bottles of Great Divide's Yeti Barrel Aged RIS for a little over a year now, but I don't see any way it's going to make it past 2 years around here..



Adam

Yea it probably was a bit of an understatement.

I think your right its the acidity in the beer that keeps them well as it cant be the abv (as its rarely above 6%).

Regarding my source, its not a shop but a private collector in Belgium. However there is a shop in Belgium called "The House Of GEUZE" (google the name and you will get the website) who currently has 1988 Eylenbosch Faro Extra and 1984 Eylenbosch Gueuze. This is the ONLY shop source that has lambics of that age.

These are from the original brewery that closed in the early 1990's. I have a case of the Faro in the cellar. The Faro is interesting as the sweetness has been taken over by the acidity. Its virtually turning into an unblended lambic.

The prices are expensive but when you consider what these are and how long they have been kept it becomes more reasonable (just try buying wine from 84). Shipping is about normal but be warned it is a very small family business so the communication can be slow.

Another shop to look out for is "Beer Mania", they have some Chimay from the mid to late 1990's.

Re tasting notes; I dont post tasting notes but I will try to remember and post them here. I am currently looking for a 750ml of Cuvee Chapeau which is the modern version of the De Troch Gueuze. When I find that I will open them up side by side. Unfortunately there is no modern version of the De Troch kriek. There is only Chapeau Kriek which is a sweetned lambic.

It will be tough keeping the Yeti, drink one now then drink one in a few years and see if there has been any major change.

Alan

"traPISSED":2mpt2ith wrote: Yea it probably was a bit of an understatement.

I think your right its the acidity in the beer that keeps them well as it cant be the abv (as its rarely above 6%).

Regarding my source, its not a shop but a private collector in Belgium. However there is a shop in Belgium called "The House Of GEUZE" (google the name and you will get the website) who currently has 1988 Eylenbosch Faro Extra and 1984 Eylenbosch Gueuze. This is the ONLY shop source that has lambics of that age.

These are from the original brewery that closed in the early 1990's. I have a case of the Faro in the cellar. The Faro is interesting as the sweetness has been taken over by the acidity. Its virtually turning into an unblended lambic.

The prices are expensive but when you consider what these are and how long they have been kept it becomes more reasonable (just try buying wine from 84). Shipping is about normal but be warned it is a very small family business so the communication can be slow.

Another shop to look out for is "Beer Mania", they have some Chimay from the mid to late 1990's.

Re tasting notes; I dont post tasting notes but I will try to remember and post them here. I am currently looking for a 750ml of Cuvee Chapeau which is the modern version of the De Troch Gueuze. When I find that I will open them up side by side. Unfortunately there is no modern version of the De Troch kriek. There is only Chapeau Kriek which is a sweetned lambic.

It will be tough keeping the Yeti, drink one now then drink one in a few years and see if there has been any major change.

Alan[/quote:2mpt2ith]


I'm curious what your opinion is on Chapeau Geuze as it is up to this point in time my favourite beer ever?

I know it's not particularly style typical and is sweet, but what do you think of it?

I've aquired quite a taste for lambics and geuze myself.

If you asked me that question a few years ago I would of said that I really enjoyed it. Though now that I appreciate un-sweetend lambics it just would not hit the spot. Their un-sweetend version is Cuvee Chapeau but it can be hard to find in the UK in large format bottles.

If you like the Chapeau Geuze I would suggest trying a un-sweetend geuze but one that is not over the top sour. Maybe Hanssens or 3 Fonteinen.

Dont be put off, the first oude lambic I tried was the Cantillon Lou Pepe Kriek. Its off the charts regarding sourness, I thought I was drinking battery acid. Now I cant get enough.

Whoops, just noticed you have tried un-sweetend.