Difference between revisions of "Cantillon Goldackerl Lambic"
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== Description == | == Description == | ||
| − | Jean Van Roy partnered with renowned | + | Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Lambic. 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.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</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> | + | 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 not added as priming was unnecessary since this was only to be served on draft. | 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 not added as priming was unnecessary since this was only to be served on draft. | ||
Revision as of 11:00, 17 January 2015
Description
Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Lambic. 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.[1].
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.[2]
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 not added as priming was unnecessary since this was only to be served on draft.
Goldackerl Lambic was only served on draft at Akkurat in 2005.
History / Other Notes
This beer is very similar to the Goldackerl Gueuze which was available in 75cL and 1.5L bottles for onsite consumption at Akkurat. The Goldackerl Gueuze followed the same process as the lambic, however it had young lambic and Beerenauslese Goldackerl wine added prior to bottling for carbonation and additional flavor.
References
- ↑ The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005
- ↑ Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/