[[File:Cantillon-Goldackerl.jpg|right|300px|Cantillon Goldackerl Lambic]]
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== Description ==
Fill me inJean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Lambic. The goal was to create a beer using grape infected with Nobel Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>.
Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name== History rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ Other Notes ==Fill me inref>
== Unsubstantiated Stories ==Fill me The grapes were macerated and placed ina second fill cognac barrel with a 2 year old lambic that was specifically selected for it’s soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was not added as priming was unnecessary since this was only to be served on draft.
==Bottle Log==<center>{| class="wikitable" border="1"|-! Bottle date (mm/dd/yyyy)! Cork Date! Bottle Size! Label / Notes! Image Link|-| 11/14/2008| 2008| 750mL| Notes| Need Photo|-Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005.
== History / Other Notes ==This beer is very similar to the [[Cantillon_Goldackerl_Gueuze|}</center>Goldackerl Gueuze]] which was available in 75cL and 1.5L bottles for onsite consumption at [[Akkurat]]. The GoldAckerl Gueuze followed the same process as the lambic, however it had young lambic and Beerenauslese Goldackerl wine added prior to bottling for carbonation and additional flavor.
== References ==
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== Photos ==
More pics
[[Brasserie Cantillon|← Cantillon]]