The Lambic Summit 2010: Difference between revisions

Dan Shelton introduces the Lambic Summit and talks about it coming together.  He provides an overview of spontaneous fermentation, the payottenland, and lambic.

Armand Debelder discusses how and why [[3_Fonteinen_Geuze_Cuvée_J%26J_(Joost_En_Jessie)_Blauw_(Blue)|J&J Blauw]] came to be.  Jean Van Roy discusses HORAL and why Cantillon is not a part of the organization.  

Frank Boon explains the history of sweetened lambic and the sweeteners used in his product. Van Roy and Debelder discuss the use of sweeteners used in their breweries and the movement back toward traditional products.   

The discussion continues about drinking sweetened and traditional lambic as well as the ways in which the brewers have leveraged varying business models to make money and survive when traditional products could not single-handedly pay the bills. This includes the restaurant at Drie Fonteinen, the museum at Cantillon, and sweetened beers at Boon.

Armand Debelder explains Schaerbeekse Cherries, their origin and their characteristics.  He discusses Drie Fonteinen's Schaerbeekse Kriek, Oude Kriek, and Kriekenlambic.

Frank Boon discusses the raspberries used in Framboise as well as the use of young lambic to help protect the fruit flavor. Boon and Van Roy discuss the impacts of age on fruit lambics.  Boon explains some history around the EU's Traditional Speciality Guaranteed protections of some lambics.  Van Roy briefly discusses some of the other fruits used in Cantillon beers.

Shelton and Van Roy discuss Rose de Gambrinus, and the effects of age on fruit beers. Van Roy introduces Pinot d’Aunis and talks about the grapes that are used and the goals of the experimental batch.     

Frank Boon discusses the different lambics his brewery produces. He explains further on the "Oude" designation, and talks about [[Oude Geuze Marriage Parfait | Oude Geuze Marriage Parfait]]. Based on an audience question, further discussion occurs around Boon's sweetened products.