The Lambic Summit 2010: Difference between revisions

Line 32:

==Part 7==

Dan and Frank discuss the history of lambic, including Faro, the village of Lambiek, and the relationship of brewers and distillers when product restrictions were in place.

==Part 8==

*Armand Debelder discusses [[3_Fonteinen_Geuze_Cuvée_J%26J_(Joost_En_Jessie)_Blauw_(Blue)|J&J Blauw]]

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.

*Jean Van Roy discusses HORAL

<center><youtube>1IAgUL9RvK4</youtube></center>

==Part 9==

*Frank ~~Boon discusses~~ the ~~tradition~~ of sweetened ~~kriek~~ and ~~other sweetened lambics~~

Frank explains the history of sweetened lambic and the sweeteners used in his product. Jean and Armand discuss the use of sweeteners used in their breweries and the movement back toward traditional products.

<center><youtube>IISLc-tg6yU</youtube></center>

==Part 10==

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.

==Part 11==

Jean discusses the Cantillon brewery from his father's time to his and what the lambic revival has enabled him to accomplish at Cantillon.

<center><youtube>8ErIqLBMMa4</youtube></center>

==Part 12==

Armand explains Schaerbeekse Cherries, where they come from and their characteristics. He discusses Drie Fonteine's Schaerbeekse Kriek, Oude Kriek, and Kriekenlambic.

<center><youtube>0YpDDyW8yoQ</youtube></center>

==Part 13==

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

<center><youtube>rGUERM-pf1A</youtube></center>

@@ Line 32: / Line 32: @@
 ==Part 7==
+Dan and Frank discuss the history of lambic, including Faro, the village of Lambiek, and the relationship of brewers and distillers when product restrictions were in place.
 <center><youtube>h1TfYB0nWXY</youtube></center>
 ==Part 8==
-*Armand Debelder discusses [[3_Fonteinen_Geuze_Cuvée_J%26J_(Joost_En_Jessie)_Blauw_(Blue)|J&J Blauw]]
+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.
-*Jean Van Roy discusses HORAL
 <center><youtube>1IAgUL9RvK4</youtube></center>
 ==Part 9==
-*Frank Boon discusses the tradition of sweetened kriek and other sweetened lambics
+Frank explains the history of sweetened lambic and the sweeteners used in his product. Jean and Armand discuss the use of sweeteners used in their breweries and the movement back toward traditional products.
 <center><youtube>IISLc-tg6yU</youtube></center>
 ==Part 10==
+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.
 <center><youtube>Sd7_mV6-PpA</youtube></center>
 ==Part 11==
+Jean discusses the Cantillon brewery from his father's time to his and what the lambic revival has enabled him to accomplish at Cantillon.
 <center><youtube>8ErIqLBMMa4</youtube></center>
 ==Part 12==
+Armand explains Schaerbeekse Cherries, where they come from and their characteristics.  He discusses Drie Fonteine's Schaerbeekse Kriek, Oude Kriek, and Kriekenlambic.
 <center><youtube>0YpDDyW8yoQ</youtube></center>
 ==Part 13==
+Frank discusses the raspberries used in Framboise as well as the use of young lambic to help protect the fruit flavor.  Jean and Frank discuss the impacts of age on fruit lambics.  Frank explains some history around the EU's Traditional Speciality Guaranteed protections of some lambics.  Jean briefly discusses some of the other fruits used in Cantillon beers.
 <center><youtube>rGUERM-pf1A</youtube></center>