Tilquin Experimental Fruit Series: Difference between revisions
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==Overview== | ==Overview== | ||
During the 2016- | During the 2016-17 lambic brewing season, Gueuzerie Tilquin produced nine experimental fruited lambic batches which were released during the summer and fall of 2017 at various festivals in Europe. Called ''Experimental Fruit Series #1'', these batches were all kegged in very small amounts. For each lambic, 30 kg of frozen fruit was ordered. | ||
In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series. | In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series. | ||
==Cassis Tilquin== | ==Cassis Tilquin== | ||
Cassis Tilquin was made with frozen organic black currants at a concentration of 250 | Cassis Tilquin was made with frozen organic black currants at a concentration of 250 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017. | ||
[[File:GUEUZE FUTS fruits8 CASSIS.png|center|175px]] | [[File:GUEUZE FUTS fruits8 CASSIS.png|center|175px]] | ||
==Framboise Tilquin== | ==Framboise Tilquin== | ||
Framboise Tilquin was made with frozen raspberries at a concentration of 240 | Framboise Tilquin was made with frozen raspberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017. | ||
[[File:GUEUZE FUTS fruits18 FRAMBOISE.png|center|175px]] | [[File:GUEUZE FUTS fruits18 FRAMBOISE.png|center|175px]] | ||
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==Groseille Rouge Tilquin== | ==Groseille Rouge Tilquin== | ||
Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 | Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017. | ||
[[File:GUEUZE_FUTS_fruits4_GROSEILLE_ROUGE.png|center|175px]] | [[File:GUEUZE_FUTS_fruits4_GROSEILLE_ROUGE.png|center|175px]] | ||
==Mirabelle Tilquin== | ==Mirabelle Tilquin== | ||
Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 | Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 g/L. Due to only receiving 11 kg of the fruit, only one keg was created from this experiment. | ||
[[File:GUEUZE_FUTS_fruits14_MIRABELLE.png|center|175px]] | [[File:GUEUZE_FUTS_fruits14_MIRABELLE.png|center|175px]] | ||
==Myrtille Tilquin== | ==Myrtille Tilquin== | ||
Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 | Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 g/L. | ||
[[File:GUEUZE FUTS fruits6 MYRTILLE.png|center|175px]] | [[File:GUEUZE FUTS fruits6 MYRTILLE.png|center|175px]] | ||
==Myrtille Sauvage Tilquin== | ==Myrtille Sauvage Tilquin== | ||
Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 | Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017. | ||
[[File:GUEUZE FUTS fruits2 MYRTILLE SAUVAGE.png|center|175px]] | [[File:GUEUZE FUTS fruits2 MYRTILLE SAUVAGE.png|center|175px]] | ||
==Rhubarbe Rouge Tilquin== | ==Rhubarbe Rouge Tilquin== | ||
Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 | Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017. | ||
[[File:GUEUZE FUTS fruits10 RHUBARBE ROUGE.png|center|175px]] | [[File:GUEUZE FUTS fruits10 RHUBARBE ROUGE.png|center|175px]] | ||
==Sureau Tilquin== | ==Sureau Tilquin== | ||
Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 | Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017. | ||
[[File:GUEUZE FUTS fruits12 SUREAU.png|center|175px]] | [[File:GUEUZE FUTS fruits12 SUREAU.png|center|175px]] | ||