Difference between revisions of "Oud Beersel Bzart Lambiek"
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==Label== | ==Label== | ||
<gallery> | <gallery> | ||
| + | File:BZART Lambiek LOGO on black on white-01.jpg|Current label as of 2020 | ||
File:LabelBeerselBzartLambiek1.jpg|Original label | File:LabelBeerselBzartLambiek1.jpg|Original label | ||
File:Label Bzart Lambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | File:Label Bzart Lambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | ||
File:Label Bzart Lambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | File:Label Bzart Lambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | ||
| + | </gallery> | ||
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== References == | == References == | ||
<references /> | <references /> | ||
Latest revision as of 14:31, 23 June 2020
Description
Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.[1] It is an 18 month old lambic finished with champagne yeast and priming sugar added at bottling to spark a refermentation in the bottle.
History / Other Notes
Bzart Lambiek is the first commercially released lambic to undergo the "Méthode Traditionnelle" (or "Méthode Chamepnoise in Champagne terms) in which a riddling and disgorgement process takes place. This process, performed by Guy Geunis, gives the beer a sparkling wine type finish.
Label
Current label as of 2020
Original label
U.S. label approved in 2016
U.S. label approved in 2016
References
- ↑ http://www.bzart.eu/the-origin - Beersel Bzart
