Oud Beersel Bzart Lambiek: Difference between revisions
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== Description == | == Description == | ||
Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.<ref name= BeerselBzart>http://www.bzart.eu/the-origin - Beersel Bzart</ref> It is an 18 month old lambic finished with champagne yeast and sugar added at bottling to spark a refermentation in the bottle. | Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.<ref name= BeerselBzart>http://www.bzart.eu/the-origin - Beersel Bzart</ref> It is an 18 month old lambic finished with champagne yeast and priming sugar added at bottling to spark a refermentation in the bottle. | ||
==History / Other Notes== | ==History / Other Notes== | ||
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==Label== | ==Label== | ||
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File:LabelBeerselBzartLambiek1.jpg|Original label | |||
File:Label Bzart Lambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | |||
File:Label Bzart Lambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | |||
== References == | == References == | ||
<references /> | <references /> | ||
Revision as of 10:23, 2 November 2016
Description
Bzart Lambiek is an oude lambiek released by Oud Beersel in collaboration with Luc Dirkx in late 2011.[1] It is an 18 month old lambic finished with champagne yeast and priming sugar added at bottling to spark a refermentation in the bottle.
History / Other Notes
Bzart Lambiek is the first commercially released lambic to undergo the "Méthode Traditionnelle" (or "Méthode Chamepnoise in Champagne terms) in which a riddling and disgorgement process takes place. This process, performed by Guy Geunis, gives the beer a sparkling wine type finish.
Label
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Original label -
U.S. label approved in 2016 -
U.S. label approved in 2016 -
- ↑ http://www.bzart.eu/the-origin - Beersel Bzart