Difference between revisions of "Cantillon Goldackerl Gueuze"
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== Description == | == Description == | ||
| − | Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using | + | Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes 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. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref> | 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 | + | The grapes were macerated and placed in a second fill cognac barrel with a 2 year old lambic that was specifically selected for its 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. | + | 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>. |
Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles. | Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles. | ||
Revision as of 09:34, 17 January 2015
Description
Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes 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 its 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 |
Label
Label Text (translated):
To celebrate our 10th anniversary so we've developed a unique beer. A beer that should be felt special and mature at the same pace and spirit as Akkurat.
In Goldackerl Gueuze we have used Cantillon finest Lambic matured for two years on new Bordeaux barrels. This is then mixed with Willi Opitz Austrian botrytis grapes and matured on cognac barrels for 3 months.
We then further blend the beer with Willi Opitz's "Beerenauslese Goldackerl" both for secondary fermentation and flavor.
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