Difference between revisions of "Hanssens Jonge Lambiek (Draught/Cask)"
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== Description == | == Description == | ||
Hanssens Jonge Lambiek is a young lambic that can consist of various components of young Hanssens lambic comprised of wort from [[Brouwerij_Boon|Boon]], [[Brouwerij_Girardin|Girardin]], and [[Brouwerij_Lindemans|Lindemans]]. It is most often available at the brewery or on draught or cask at various festivals and gatherings. The exact time when a beer switches from jonge to oude is based on the fermentation progress and is at the discretion of brewer or blender. Jonge lambiek still maintains many of the fresh sugars that enable an active fermentation and is primarily used in blends with 2- and 3- year old oude lambiek to create a gueuze blend. | Hanssens Jonge Lambiek is a young lambic that can consist of various components of young Hanssens lambic comprised of wort from [[Brouwerij_Boon|Boon]], [[Brouwerij_Girardin|Girardin]], and [[Brouwerij_Lindemans|Lindemans]]. It is most often available at the brewery or on draught or cask at various festivals and gatherings. The exact time when a beer switches from jonge to oude is based on the fermentation progress and is at the discretion of brewer or blender. Jonge lambiek still maintains many of the fresh sugars that enable an active fermentation and is primarily used in blends with 2- and 3- year old oude lambiek to create a gueuze blend. | ||
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[[Hanssens_Artisanaal_bvba#Beers|← Hanssens]] | [[Hanssens_Artisanaal_bvba#Beers|← Hanssens]] | ||
Revision as of 19:20, 29 January 2015
Description
Hanssens Jonge Lambiek is a young lambic that can consist of various components of young Hanssens lambic comprised of wort from Boon, Girardin, and Lindemans. It is most often available at the brewery or on draught or cask at various festivals and gatherings. The exact time when a beer switches from jonge to oude is based on the fermentation progress and is at the discretion of brewer or blender. Jonge lambiek still maintains many of the fresh sugars that enable an active fermentation and is primarily used in blends with 2- and 3- year old oude lambiek to create a gueuze blend.
