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Lambic Digest #0647
From postmaster at lance.colostate.edu Tue Jul 18 03:42:02 1995
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Date: Tue, 18 Jul 1995 00:30:11 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #647 (July 18, 1995)
Lambic Digest #647 Tue 18 July 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
what's on a cork? (Todd Gierman)
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Date: Mon, 17 Jul 1995 16:03:02 -0700 (PDT)
From: Charlie Gow <clgow at crl.com>
subscribe clgow at crl.gow Charlie Gow
------------------------------
Date: Mon, 17 Jul 1995 22:24:12 -0400 (EDT)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: what's on a cork?
Does Cantillon do a bottling specifically for the American/Canadian
market? I ask, because I noticed on the cork of a recent bottle of
gueuze the words: "Bottled in Nov. 1993"
Why print it in English? Is it similar to the "Made in Country X" label?
I should note for the record that this gueuze was far mellower than
expected. It had only a subtle hint of acidity. Although on the thin
side, it had a faint residual sweetness (not much though). The Brett
character was definitely, shall we say, "gastro-intestinal" in nature.
Definitely lower GI. After a few minutes of airing, the aroma mellowed
and the flavors mingled...This was closer in overall character to the
Boon MP gueuze than I would have anticipated. Both are softer than the
typical Boon gueuze. I think that both the Boon MP gueuze and this
Cantillon gueuze were abit lacking when it came to overall complexity.
I've also recently had Belle Vue Kriek and Timmermans Kriek. Both sort
of come up short in the lambic arena. Belle Vue had some faint vestiges
of lambic character, but its sweetness and fruitiness were far too
conspicuous. Timmermans had more lambic character, but it too was overly
sweet. I did notice some acetic notes in it however. There was some
Brett character, but it seemed somewhat "tinny" as well.
Getting back to competition standards: I don't think any of these
examples would serve well as standards. I still think that Timmermans
gueuze is a reasonable standard. At least some of the Timmermans gueuze
that I have had could easily be called a "consensus lambic" in that it
had good levels of acidity (lactic) and "horse-blanket" character.
Also, when I said previously that producing a sweetened lambic would be a
"technical achievement", I didn't mean that BelleVue-type p-lambics were
the goal. No. Such a p-lambic should impress any judge as a failed
attempt only. However, a nicely acidic and "horsey/glandular/feral"
p-lambic with a dose of sugar for balance might be nice (can you say
"Boon MP '86 Framboise"?).
Okay, I think that that's enough "vocabulary" for one day. Class dismissed.
Todd
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End of Lambic Digest
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