Cantillon Goldackerl Lambic - Revision history

Matthew: /* Description */

2025-01-18T18:20:50Z

Description

← Older revision		Revision as of 18:20, 18 January 2025
Line 5:		Line 5:
	Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Lambic. The goal was to create a beer using grapes 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>.		Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Lambic. The goal was to create a beer using grapes 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=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 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.		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 not added as priming was unnecessary since this was only to be served on draft.

	Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one ~~30L~~ keg of this beer made and it was not bottled. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>		Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one 30 L keg of this beer made and it was not bottled. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>

	== History / Other Notes ==		== History / Other Notes ==

Bill at 15:28, 1 February 2015

2015-02-01T15:28:30Z

← Older revision		Revision as of 15:28, 1 February 2015
Line 9:		Line 9:
	The grapes were macerated and placed in a 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.		The grapes were macerated and placed in a 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.

	Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one 30L keg of this beer made and it was not bottled.		Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one 30L keg of this beer made and it was not bottled. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>

	== History / Other Notes ==		== History / Other Notes ==

Bill at 15:05, 1 February 2015

2015-02-01T15:05:23Z

← Older revision		Revision as of 15:05, 1 February 2015
Line 9:		Line 9:
	The grapes were macerated and placed in a 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.		The grapes were macerated and placed in a 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.

	Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005.		Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005. There was only one 30L keg of this beer made and it was not bottled.

	== History / Other Notes ==		== History / Other Notes ==

Bill at 01:09, 30 January 2015

2015-01-30T01:09:24Z

← Older revision		Revision as of 01:09, 30 January 2015
Line 1:		Line 1:
	[[File:~~Bottle_bw~~-~~Generic~~.jpg\|right\|~~200px\|link=Lambic.Info:About#Bottle Collection\|Image Needed~~]]		[[File:Barrel-dark-1.jpg\|right\|350px]]
	[[Brasserie Cantillon#Beers\|← Cantillon]]		[[Brasserie Cantillon#Beers\|← Cantillon]]
	__NOTOC__		__NOTOC__

Ryan at 17:00, 17 January 2015

2015-01-17T17:00:55Z

← Older revision		Revision as of 17:00, 17 January 2015
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Jean 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>.		Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Lambic. The goal was to create a beer using grapes 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=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</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=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 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.		The grapes were macerated and placed in a 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.

Adam at 21:08, 12 October 2014

2014-10-12T21:08:31Z

← Older revision		Revision as of 21:08, 12 October 2014
Line 1:		Line 1:
	[[File:Bottle_bw-Generic.jpg\|right\|200px\|link=Lambic.Info:About#Bottle Collection\|Image Needed]]		[[File:Bottle_bw-Generic.jpg\|right\|200px\|link=Lambic.Info:About#Bottle Collection\|Image Needed]]
	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon#Beers\|← Cantillon]]
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
Line 12:		Line 12:

	== History / Other Notes ==		== History / Other Notes ==
	This beer is very similar to the [[Cantillon_Goldackerl_Gueuze\|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.		This beer is very similar to the [[Cantillon_Goldackerl_Gueuze\|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 ==		== References ==
Line 19:		Line 19:


	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon#Beers\|← Cantillon]]

Adam at 21:07, 12 October 2014

2014-10-12T21:07:51Z

← Older revision		Revision as of 21:07, 12 October 2014
Line 1:		Line 1:
			[[File:Bottle_bw-Generic.jpg\|right\|200px\|link=Lambic.Info:About#Bottle Collection\|Image Needed]]
	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon\|← Cantillon]]
	__NOTOC__		__NOTOC__

Bill at 18:01, 17 August 2014

2014-08-17T18:01:43Z

← Older revision		Revision as of 18:01, 17 August 2014
Line 1:		Line 1:
	~~[[File:Cantillon-Goldackerl.jpg\|right\|300px\|Cantillon Goldackerl Lambic]]~~
	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon\|← Cantillon]]
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	~~Fill me in~~		Jean 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>.

	=~~= History~~ / ~~Other Notes ==~~		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=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>
	~~Fill me in~~

	~~== Unsubstantiated Stories ==~~		The grapes were macerated and placed in a 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.
	~~Fill me~~ in

	~~==Bottle Log==~~		Goldackerl Lambic was only served on draft at [[Akkurat]] in 2005.
	~~<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~~
	\|-

	\|}		== History / Other Notes ==
	~~</center>~~		This beer is very similar to the [[Cantillon_Goldackerl_Gueuze\|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 ==		== References ==
	<references />		<references />


	~~== Photos ==~~
	~~More pics~~





	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon\|← Cantillon]]

Bill at 19:08, 18 May 2014

2014-05-18T19:08:18Z

← Older revision		Revision as of 19:08, 18 May 2014
Line 1:		Line 1:
	[[File:Cantillon-Goldackerl.jpg\|right\|~~200px~~\|Cantillon Goldackerl Lambic]]		[[File:Cantillon-Goldackerl.jpg\|right\|300px\|Cantillon Goldackerl Lambic]]
	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon\|← Cantillon]]
	__NOTOC__		__NOTOC__

Bill at 19:07, 18 May 2014

2014-05-18T19:07:52Z

← Older revision		Revision as of 19:07, 18 May 2014
Line 1:		Line 1:
	[[File:Cantillon-~~Beer~~.jpg\|right\|~~300px~~\|Cantillon ~~Beer~~]]		[[File:Cantillon-Goldackerl.jpg\|right\|200px\|Cantillon Goldackerl Lambic]]
	[[Brasserie Cantillon\|← Cantillon]]		[[Brasserie Cantillon\|← Cantillon]]
	__NOTOC__		__NOTOC__