Lambic Beer, Anyone? - The Orange Mane

clint7 · 12-13-2006, 06:10 PM

Anyone tried lambic beer, in particular Lindemans Pomme (apple)? Christ, that stuff is easy drinkin'. When something tastes like apple juice or a glass full of Jolly Ranchers, why not crack it open at 9:00am and enjoy! Afterall, an apple a day keeps the doctor away.

The stuff is expensive but still...that's one fine tasting beer (fruity lambic, but still a beer).

loborugger · 12-13-2006, 07:55 PM

Sorry, Clint, but this discussion clearly belongs in the middle of one of Boob, Crazyhorse, or Rmancil's threads.

Billy Clyde Puckett · 12-14-2006, 01:02 PM

Quote:

Originally Posted by clint7

Anyone tried lambic beer, in particular Lindemans Pomme (apple)? Christ, that stuff is easy drinkin'. When something tastes like apple juice or a glass full of Jolly Ranchers, why not crack it open at 9:00am and enjoy! Afterall, an apple a day keeps the doctor away.

The stuff is expensive but still...that's one fine tasting beer (fruity lambic, but still a beer).

Never heard of it. Where did you find it?

clint7 · 12-14-2006, 05:36 PM

At a Party Source....large location that sells not only just about every kind of beer, wine, and cigars you can imagine, but also party-themed plates, cups, etc. Here's the link to the brewery in Belgium and also the place that I found it. Damn good stuff!

http://www.merchantduvin.com/pages/5...ans_pomme.html

http://www.thepartysource.com/

clint7 · 12-14-2006, 05:42 PM

Here's a little info from their site on how "lambic" is different than the traditional beer fermentation process...

Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and homebrewing as long as anyone can remember. Commercial brewing started in 1811 in their barn-like brewery.

Lambic, or spontaneously fermented beers, are among the world’s rarest. Produced more like a methode champenoise champagne, than a typical beer, these products mature in oak for nearly two years prior to release.

Merchant du Vin introduced Lindemans lambics to the United States in 1979, making them the first lambics marketed in U. S. history. To this day, they remain both the best selling and most widely honored brand in the category; including being named "One of the Top Ten Breweries in the World" for four consecutive years.

Spontaneous Fermentation
Lambic Simplified

The romantic, mysterious, wild-fermented wheat beers of Belgium’s Flanders are among the world’s rarest beers. The unique natural combination of the Senne River valley; small hills with numerous cherry trees; small farms growing hops, barley and wheat; and wooden kegs with fermentation liquids, has given the region an air-disseminated microflora that has seeded farm breweries for more than 500 years.

The mashing process is very much the same as with other styles, except for the unique addition of 30 percent unmalted wheat to the malted barley. Whereas most brewers use the freshest hops during the boil, lambic brewers use aged hops to contribute preservative properties without the bitterness of the herb (this protection is important to the final product, since it is such a long process from start to finish). Singularly, in the world of brewing, no yeast is added to this beer. After the boil, lambic wort is transferred into a coolship (a large, shallow, copper vessel) that exposes the hot wort to the cool fresh air and wild yeast! The fermenting rooms are dark and filled with cobwebs and brewers dare not clean their brewing cellars for fear of losing the natural yeasts.

The beer is top-fermented by the wild yeast strains Brettanomyces bruxellensis and Brettanomyces lambicus, whereas most ales use the cultivated yeast Saccharomyces cerevisiae. The yeast enters through louvers in the barn’s walls that are raised during the brewing season.

After fermentation, the beer is transferred into "hogsheads" (casks) for two summers of maturation. A second, slower fermentation takes place in the oak. After aging, the base lambic is treated in different ways to make different beers.

Without question, lambic is the world’s most unusual and some say best beer. Lambic is unique in that the brewing process often takes several years. Lambics are a complex family of beers, which include dry aperitif beers, full-bodied dinner beers and fruity dessert beers.

Garcia Bronco · 12-15-2006, 10:34 AM

Abuddy of mine just finshed brewing one. Well that is to say we bottled it two weeks ago. Hw brewed it over a year ago. Tart beer, but one every once in a while is pretty good.

12-13-2006, 06:10 PM	#1
clint7 Ring of Famer Join Date: May 2001 Location: Parts Unknown Posts: 3,046	Lambic Beer, Anyone? Anyone tried lambic beer, in particular Lindemans Pomme (apple)? Christ, that stuff is easy drinkin'. When something tastes like apple juice or a glass full of Jolly Ranchers, why not crack it open at 9:00am and enjoy! Afterall, an apple a day keeps the doctor away. The stuff is expensive but still...that's one fine tasting beer (fruity lambic, but still a beer).

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12-13-2006, 07:55 PM	#2
loborugger lost in the ether Did we finally get a FB??? Join Date: Jan 2003 Location: The 'cuse Posts: 5,793 Adopt-a-Bronco: Peyton Hillis	Sorry, Clint, but this discussion clearly belongs in the middle of one of Boob, Crazyhorse, or Rmancil's threads.

12-14-2006, 05:36 PM	#4
clint7 Ring of Famer Join Date: May 2001 Location: Parts Unknown Posts: 3,046	At a Party Source....large location that sells not only just about every kind of beer, wine, and cigars you can imagine, but also party-themed plates, cups, etc. Here's the link to the brewery in Belgium and also the place that I found it. Damn good stuff! http://www.merchantduvin.com/pages/5...ans_pomme.html http://www.thepartysource.com/

12-14-2006, 05:42 PM	#5
clint7 Ring of Famer Join Date: May 2001 Location: Parts Unknown Posts: 3,046	Here's a little info from their site on how "lambic" is different than the traditional beer fermentation process... Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and homebrewing as long as anyone can remember. Commercial brewing started in 1811 in their barn-like brewery. Lambic, or spontaneously fermented beers, are among the world’s rarest. Produced more like a methode champenoise champagne, than a typical beer, these products mature in oak for nearly two years prior to release. Merchant du Vin introduced Lindemans lambics to the United States in 1979, making them the first lambics marketed in U. S. history. To this day, they remain both the best selling and most widely honored brand in the category; including being named "One of the Top Ten Breweries in the World" for four consecutive years. Spontaneous Fermentation Lambic Simplified The romantic, mysterious, wild-fermented wheat beers of Belgium’s Flanders are among the world’s rarest beers. The unique natural combination of the Senne River valley; small hills with numerous cherry trees; small farms growing hops, barley and wheat; and wooden kegs with fermentation liquids, has given the region an air-disseminated microflora that has seeded farm breweries for more than 500 years. The mashing process is very much the same as with other styles, except for the unique addition of 30 percent unmalted wheat to the malted barley. Whereas most brewers use the freshest hops during the boil, lambic brewers use aged hops to contribute preservative properties without the bitterness of the herb (this protection is important to the final product, since it is such a long process from start to finish). Singularly, in the world of brewing, no yeast is added to this beer. After the boil, lambic wort is transferred into a coolship (a large, shallow, copper vessel) that exposes the hot wort to the cool fresh air and wild yeast! The fermenting rooms are dark and filled with cobwebs and brewers dare not clean their brewing cellars for fear of losing the natural yeasts. The beer is top-fermented by the wild yeast strains Brettanomyces bruxellensis and Brettanomyces lambicus, whereas most ales use the cultivated yeast Saccharomyces cerevisiae. The yeast enters through louvers in the barn’s walls that are raised during the brewing season. After fermentation, the beer is transferred into "hogsheads" (casks) for two summers of maturation. A second, slower fermentation takes place in the oak. After aging, the base lambic is treated in different ways to make different beers. Without question, lambic is the world’s most unusual and some say best beer. Lambic is unique in that the brewing process often takes several years. Lambics are a complex family of beers, which include dry aperitif beers, full-bodied dinner beers and fruity dessert beers.

12-15-2006, 10:34 AM	#6
Garcia Bronco Hokie since 1993 Join Date: Apr 2001 Location: Denver, CO Posts: 46,001 Adopt-a-Bronco: Tom Jackson	Abuddy of mine just finshed brewing one. Well that is to say we bottled it two weeks ago. Hw brewed it over a year ago. Tart beer, but one every once in a while is pretty good.