Difference between revisions of "Home"
(→Barrels, Baskets, and other tools) |
(→Lambic Events) |
||
| Line 64: | Line 64: | ||
* [[Nacht van de Grote Dorst - Night of the Great Thirst]] | * [[Nacht van de Grote Dorst - Night of the Great Thirst]] | ||
* [[Toer de Geuze]] | * [[Toer de Geuze]] | ||
| + | * [[Weekend of Spontaneous Fermentation]] | ||
=Equipment= | =Equipment= | ||
Revision as of 20:04, 20 April 2014
Contents
Welcome to Lambic.Info
Welcome to lambic.info. This page endeavors to gather information about lambic breweries past and present, beers, events, and locations into one spot. Just like lambic, this page is continuously developing with new information and entries.
What is Lambic?
History
<history paragraph here>
Senne/Zenne Valley
<Senne Valley paragraph here>
Pajottenland
<Pajottenland paragraph here>
Brewing Lambic
<Brewing process paragraph here>
Styles
- Unblended lambic
<Unblended paragraph here>
- Geuze
<Geuze paragraph here>
- Fruited lambic
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.[1] Some breweries such as Lindeman's and De Troch also use various fruit syrups to flavor their lambics.
Kriek (cherry), Framboise (raspberry), and Druif (grape) are all commonly used among lambic producers. Other fruits include peach, black currant, apricot, apple, and a wide variety of more exotic fruits such as Cantillon's use of blueberries in their Blåbær Lambik and and Neill and Ross's use of blackberries in Shot in the Dark.
- Faro
Historically Faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.[1] Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, Faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the Faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary Faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV. [1] Recent commercial examples include 3 Fonteinen's Straffe Winter and De Cam's Oude Faro De Cam
Lambic Breweries and Blenders (Commercial)
Brewers
Blenders
Lambic Breweries and Blenders (Experimental)
Lambic Breweries and Blenders (Closed)
Lambic Bars
- Akkurat
- De Heeren van Liedekercke
- Ebenezer's Pub
- In de Verzekering tegen de Grote Dorst
- Moeder Lambic
- One Pint Pub
- Pikkulintu
Lambic Events
- Cantillon Open Brew Days
- Cantillon Quintessence
- International Geuze and Kriek Festival
- Nacht van de Grote Dorst - Night of the Great Thirst
- Toer de Geuze
- Weekend of Spontaneous Fermentation
Equipment
Storage / Cellaring
Gueuze or Geuze
Learn More
References
- ↑ 1.0 1.1 1.2 Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990 Cite error: Invalid
<ref>tag; name "Guinard" defined multiple times with different content Cite error: Invalid<ref>tag; name "Guinard" defined multiple times with different content