The Lambic Summit 2010: Difference between revisions
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==Part 4== | ==Part 4== | ||
Dan Shelton introduces the room to HORAL and it’s members. He discusses the difference between Geuze and Oude Geuze. He also discusses koelships and explains how Armand and similar blenders will take wort the day after the beer spends the night in a koelship and then age it in their own barrels. Shelton mentions that Armand is no longer taking lambic from Girardin. | |||
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==Part 5== | ==Part 5== | ||
Jean provides a history of the Brewery Cantillon, the museum and it’s 40,000+ visitors annually, and explains what goes into creating gueuze. He explains the three things needed for quality lambic, quality ingredients, time, and patience. | |||
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==Part 6== | ==Part 6== | ||
Dan discusses bottle fermentation and why brewing is done only during the colder months. Jean and Frank discuss fermentation process and the process the beer goes in between years one and three and the beer's role at various ages. | |||
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