Difference between revisions of "Cantillon Goldackerl Gueuze"
(→History / Other Notes) |
(→Description) |
||
| Line 5: | Line 5: | ||
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. | 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. | + | 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 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. | ||
Revision as of 11:51, 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. [1]
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. [2].
Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.
History / Other Notes
This beer is very similar to the Goldackerl Lambic which was available on draught only at Akkurat in 2005. It did not include the addition of young lambic or Beerenauslese Goldackerl wine.
Bottle Log
| Bottle date (yyyy) | Bottle Size | Label / Notes | Image Link |
|---|---|---|---|
| 2005 | 750mL | N/A | |
| 2005 | 1.5L | N/A |
References
- ↑ Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/
- ↑ The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005
Photos
More pics