Oud Beersel Bzart Lambiek: Difference between revisions
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[[File:Bottle-OudBeerselBzartLambiek-1.jpg|right|200px|Oud Beersel Bzart Lambiek]] | |||
[[Brouwerij_Oud_Beersel#Beers|← Oud Beersel]] | [[Brouwerij_Oud_Beersel#Beers|← Oud Beersel]] | ||
__NOTOC__ | __NOTOC__ | ||
== Description == | == Description == | ||
Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.<ref name= BeerselBzart>http://www.bzart.eu/the-origin - Beersel Bzart</ref> It is an 18-month-old lambic finished with champagne yeast. Priming sugar is added at bottling to spark a refermentation in the bottle. | |||
==History / Other Notes== | |||
Bzart Lambiek is the first commercially released lambic to undergo the "Méthode Traditionnelle" (or "Méthode Chamepnoise in Champagne terms) in which a [http://en.wikipedia.org/wiki/Sparkling_wine_production#Riddling riddling and disgorgement] process takes place. This process, performed by Guy Geunis, gives the beer a sparkling wine type finish. | |||
==Label== | ==Label== | ||
<gallery> | |||
File:BZART Lambiek LOGO on black on white-01.jpg|Current label as of 2020 | |||
File:LabelBeerselBzartLambiek1.jpg|Original label | |||
File:Label Bzart Lambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | |||
File:Label Bzart Lambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | |||
</gallery> | |||
== References == | == References == | ||
<references /> | <references /> | ||
==Photos== | |||
<gallery> | |||
File:OudBeerselBzartLambiek-1.jpg | |||
</gallery> | |||
[[Brouwerij_Oud_Beersel#Beers|← Oud Beersel]] | [[Brouwerij_Oud_Beersel#Beers|← Oud Beersel]] | ||
Latest revision as of 15:07, 5 February 2025
Description
Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.[1] It is an 18-month-old lambic finished with champagne yeast. Priming sugar is added at bottling to spark a refermentation in the bottle.
History / Other Notes
Bzart Lambiek is the first commercially released lambic to undergo the "Méthode Traditionnelle" (or "Méthode Chamepnoise in Champagne terms) in which a riddling and disgorgement process takes place. This process, performed by Guy Geunis, gives the beer a sparkling wine type finish.
Label
-
Current label as of 2020 -
Original label -
U.S. label approved in 2016 -
U.S. label approved in 2016
References
- ↑ http://www.bzart.eu/the-origin - Beersel Bzart
