Lambic beers

Brockagh

Anyone tried one? Are there any good ones available in Ireland, and where would you get it?

oblivious

Brockagh wrote: »

Anyone tried one? Are there any good ones available in Ireland, and where would you get it?

Great stuff, Boon Geuze is commonly , available in the bull and castle, porterhouse Dublin and off license such as Redmonds of Ranelagh, Deveney's of Dumdrum, Drink stony batter

Brockagh

oblivious wrote: »

Great stuff, Boon Geuze is commonly , available in the bull and castle, porterhouse Dublin and off license such as Redmonds of Ranelagh, Deveney's of Dumdrum, Drink stony batter

Thanks a million. I'll check that out. Do any of them have the non-Geuze ones? I'd like to try one of them too.

BeerNut

Brockagh wrote: »

the non-Geuze ones?

Whaddaya mean? Fruit ones?

Oude Boon Gueuze and Mariage Parfait are the two best ones available in Ireland. There's also Chapeau but it's not as well regarded.

I'm told that there are only two breweries who use real traditional methods and fully spontaneous fermentation: Cantillon and Girardin, though two other top brands are Beersel and 3 Fonteinen. Their beers are well worth looking out for if you're in Belgium.

oblivious

BeerNut wrote: »

I'm told that there are only two breweries who use real traditional methods and fully spontaneous fermentation: Cantillon and Girardin

An Cantillon won't join the lambic association, because they don't regard the other as true lambic, which to be fair they have a point

Brockagh

BeerNut wrote: »

Whaddaya mean? Fruit ones?

Oude Boon Gueuze and Mariage Parfait are the two best ones available in Ireland. There's also Chapeau but it's not as well regarded.

I'm told that there are only two breweries who use real traditional methods and fully spontaneous fermentation: Cantillon and Girardin, though two other top brands are Beersel and 3 Fonteinen. Their beers are well worth looking out for if you're in Belgium.

I'm no expert, so I may have this totally wrong... but I though gueuze was young and old lambics blended together. There's a secondary bottle fermentation. The straight lambics are unblended and flat, I think.

Apologies if I've got this all wrong.

I'd like to try the two together.

MediaTank

oblivious wrote: »

An Cantillon won't join the lambic association, because they don't regard the other as true lambic, which to be fair they have a point

Don't blame them either, Cantillion are wonderfully bone dry beers whereas the others have varying degrees of sweetness.

BeerNut

Brockagh wrote: »

The straight lambics are unblended and flat, I think.

No, you're quite right. I think, however, that straight lambic is very rare. I'm not sure I've ever seen one.

grenache

Most good offies will do Kriek Boon, a cherry lambic.

oblivious

This thread got me in the mood on Friday fro some lambic

winefan

I'm thirsty jes reading this! So is Cantillon available here or no? I'm guessing no, but jus in case...........

BeerNut

winefan wrote: »

I'm guessing no

Pretty sure it's not, but worth going to Belgium for :pac:

winefan

I've been looking for it over the 'tinternet and the only site so far that seems to sell Cantillon is in The States and charges $16 a bottle! How much would you expect to pay in Belgium?
Has anyone bought beer over the 'tinternet from Belgium itself?

BeerNut

winefan wrote: »

How much would you expect to pay in Belgium?

IIRC, Cantillon Gueuze at the brewery is €5 a bottle. The more involved ones with extra ingredients and/or aging go up to about €7 or €8. And you get to go on the best brewery tour in the world

Vidja.

Edit: And I spy a Boardsie or three in this video. Great day

oblivious

The cracked kettle has some here, they can be a little pricey for shipping

Also beer of Europe some time keeps stock and are much better for shipping Here

Brockagh

I had a Faro lambic while on holiday. It was very very sweet, but I think they add sugar to it. Nice, but too sweet for me.

Went to Redmonds and asked if they had a Lambic, but the particular guy I was talking to had never heard of it.

BeerNut

Brockagh wrote: »

I had a Faro lambic while on holiday. It was very very sweet, but I think they add sugar to it.

Pre-made faro, of which Lindemans is probably the most common, isn't great. Like any ready-to-drink, I suppose. I've had proper faro, where the gueuze is pulled from a cask and blended with sugar by the barman, and it's much nicer and better balanced between sweet and sour.

cavedave

While on the subject of wild fermentation David Lleyelans cider does not have yeast added. Whcih I thought was unusual.

oblivious

cavedave wrote: »

While on the subject of wild fermentation David Lleyelans cider does not have yeast added. Whcih I thought was unusual.

Are you sure I think for some he is using a white wine yeast?

cavedave

oblivious

Are you sure I think for some he is using a white wine yeast?

Fairly, unless he was winding me up.