Difference between revisions of "Cantillon Goldackerl Gueuze"
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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 then added at bottling for carbonation. | 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 then added at bottling for carbonation. | ||
| − | Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor. <ref name=brewersbugle>The Brewer's Bugle [http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf]</ref> | + | Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor. <ref name=brewersbugle>The Brewer's Bugle, [http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf], 2005</ref>. |
== History / Other Notes == | == History / Other Notes == | ||
Revision as of 10:58, 17 August 2014
Description
Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. 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.
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.
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 then added at bottling for carbonation.
Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor. [1].
History / Other Notes
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Unsubstantiated Stories
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Bottle Log
| Bottle date
(mm/dd/yyyy) |
Cork Date | Bottle Size | Label / Notes | Image Link |
|---|---|---|---|---|
| 11/14/2008 | 2008 | 750mL | Notes | Need Photo |
References
Photos
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