Friday, June 29, 2007

Here's the lineup for Lambic by the Glass 2007, tomorrow at the Public House.

The conclusion of the 2000 beercycling series will come this weekend. Meanwhile, there are wild Belgian ales to taste. Here is the .pdf of this year's program.

The goal of the 2007 edition of Lambic by the Glass, our fourth such tasting, is to make it easier and less expensive for patrons to sample the olfactory joys of this style of rare and challenging Belgian ale. As in the past, we’re going to try dispensing at least 20 types of lambic priced by the glass, including two draft examples and an experimental American microbrewed nod in the direction of Belgian microflora (note that the projected second American example did not arrive in time).

When the day comes that we can legally buy Boon, Girardin and other examples of the craft, they'll be added to the assemblage.

Cantillon 1900 Bruocsella Grand Cru … DRAFT … Straight, single-batch lambic aged three years before packaging. Minimal carbonation; usually almost still. This is the fundamental lambic flavor unit.

GUEUZE … $4.00
Cantillon Organic Gueuze … DRAFT … the famous Cantillon house blend of one-, two- and three-year old lambics.

Hanssens Oude Gueuze … from Belgium’s last independent blender, which uses lambics brewed by others, comes this traditional dry blend of variously aged lambics.

Lindemans Cuvee Rene … lambics of various ages, brewed and matured at Lindemans, then blended.

Cantillon Rose de Gambrinus
… fresh raspberries are added to year-and-a-half old lambic, with a shot of young lambic used to bottle condition the finished beer.

Lindemans Framboise … DRAFT … sweetened version of a traditional raspberry lambic.

KRIEK … $4.00
Hanssens Oude Kriek … traditionally, cherries are the fruit of choice for steeping in lambic. Hanssens uses black cherry pulp.

Lindemans Kriek … sweetened version of a traditional cherry lambic.

Two Brothers Project Opus 10 (Kriek) … (USA microbrew) … the “pseudo-lambic” ringer of the bunch, brewed near Chicago; oak-aged, with cherries.

Cantillon Iris … a totally unique variation on the lambic theme, brewed with 100% malted barley (no wheat), hopped with 40% fresh Styrian Golding hops, wild-fermented, then dry-hopped. Lambic meets ordinary bitter?

Cantillon Vigneronne
… lambic fermented with white Italian Muscat grapes.

Lindemans Cassis, Peche and Pomme … flavored with currants, peaches and apples, respectively, and sweetened.

VINTAGE/SPECIALTY … $7.00 (unless noted)
Cantillon Lou Pepe Gueuze
Cantillon Lou Pepe Framboise
Cantillon Lou Pepe Kriek

Only the brewery’s finest two-year old lambics are blended to produce the Lou Pepe line, with raspberries added to make the Framboise and cherries for the Kriek. The intent in all three cases is to yield the undiluted flavor of the base lambics.

Cantillon St. Lamvinus 2006 … two-year old lambic fermented with red Cabernet Sauvignon grapes, generally from different vineyards for each year’s batch.

Drie Fonteinen Oude Gueuze 2006
Drie Fonteinen Schaerbeekse Kriek 2006
Drie Fonteinen Oude Kriek 2005

Blending commenced at Drie Fonteinen in 1953, and Belgium’s first new lambic brewery in 80 years was added in 1999. House brewed lambics now are added to other one-, two- and three-year old lambics sourced elsewhere to yield vintage-dated nectar.

Hanssens Mead the Gueuze 2004 ($4.00)
A blend of Hanssens Oude Gueuze and English mead from the Lurgashall meadery. We cellared these bottles, and the result is some oxidization and diminished carbonation, but with a whole different dimension to the character.





Drie Fonteinen

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