
My favorite Lambic is made by Cantillon, who make a very robust, but approachable Gueze. A gueze is like the lambic version of a Meritage wine (a blend of three grape varietals [originally coined in California to mimic Bordeaux-style wines {as they could not infringe on the legally protected Bordeaux name.}.].). So a gueze is a blend of three different ages of lambics, usually pulling from one, two, and three-year aged beers, to offer a more well-rounded drink.
Unlike a lot of beers that get their flavor from hops, the flavoring of lambic are primarily derived from this particular yeast. Lambics actually have little, if any, hop flavor or aroma. They traditionally use old, stale hops, that will not flavor the beer, but still pass on the acid compounds that preserve beer.
So my lambic looks pretty good right now, in a bad, funky way. It's got a slimy, thick foam all across the topic, which I'm assuming will eventually turn into a layer of mold. It's kind of funny to think about having to live with this moldering tank of beer for the next year, but it's not too different from what some cheese makers do.
0 comments :
Post a Comment