Cantillon Goldackerl Gueuze: Difference between revisions
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Opitz sent Van Roy a 50/50 blend of 35 kg of Sämling and 35 kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref> | Opitz sent Van Roy a 50/50 blend of 35 kg of Sämling and 35 kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref> | ||
The grapes were macerated and placed in a second fill cognac barrel with a 2 year-old | The grapes were macerated and placed in a second fill cognac barrel with a 2-year-old lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation. | ||
Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref> | Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref> | ||