Tilquin Experimental Fruit Series: Difference between revisions
| Line 2: | Line 2: | ||
__NOTOC__ | __NOTOC__ | ||
==Overview== | ==Overview== | ||
During the 2016-17 lambic brewing season, Gueuzerie Tilquin produced nine experimental fruited lambic batches which were released during the summer and fall of 2017 at various festivals in Europe. Called ''Experimental Fruit Series #1'', these batches were all kegged in very small amounts. For each lambic, 30 kg of frozen fruit was ordered. | During the 2016-17 lambic brewing season, Gueuzerie Tilquin produced nine experimental fruited lambic batches which were released during the summer and fall of 2017 at various festivals in Europe. Called ''Experimental Fruit Series #1'', these batches were all kegged in very small amounts, using 50% Meerts blended with different lambics of 1 and 2-year-old. For each lambic, 30 kg of frozen fruit was ordered, reaching a ratio of 250 to 300g of fruit per liter of lambic. | ||
In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series. | In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series. | ||