Jack Tipple’s Lambic & Gueuze Tasting – June 5, 2017 @ 7pm

Lambic & Gueuze Bottles

It’s been a long time coming but it’s finally time to host the Lambic & Gueuze Tasting! Join us for this spectacularly sour evening on Monday, June 5 @ 7pm as we taste through 14 different lambics & gueuzes. This night is not to be missed. Space is extremely limited so if you are interested in attending please sign up soon!

Admission is $55 per person and must be made in advance at Tipple’s or by phone (352-672-6303). Sorry, no refunds or cancellations, please make sure you can attend before signing up! In addition to the featured beers, your admission includes a souvenir beer glass that is yours to keep and light hors d’ouevres.

As always, you will be consuming some delicious beers so please arrange for a safe ride home.

The Featured Beers:

Lindemans Cuvee Rene Gueuze
“Glowing golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth but with a more complex and natural flavor. It’s very dry, appetizing and energizing, but some tasters do find gueuze to be demanding the first time they taste it due to the sour and acidic flavors that make it so unique.”

Lindemans Cuvee Rene Kriek
“Hazy ruby red in color with a delicate pinkish head. Beyond the strong aroma of fresh whole cherries lies brett defined barnyard aromas. This union of barnyard funk and cherry aromas promise an invitingly complex dryness to the drinker. As Oude Kriek opens up on the drinker’s palate, the acidic tartness and sweetness of the cherries unfold into medley of flavors and textures including tartness from the cherries, notes of berry, anise, lemon peel, sherry, and chewiness from the presence of cherry skin left over from the addition of whole cherries during primary fermentation. Cherry-stones provide almond and bready notes to a medium-heavy body with soft natural carbonation. Plenty of pucker for traditional lambic lovers and those just venturing into the world of unsweetened lambics.”

Lambicx 2013-2015
“Lambics are truly the “wines” of the beer world. With wine one speaks of “gout de Terroir” because the land so influences a wine’s flavor. With Lambics, one must speak of “gout de Tonneau SM“ because each cask (tonneau) produces a lambic that matures and tastes different. Blending these Tonneau is such an art that there exist independent Geuzestekkerij (blenders) who buy young Lambic then age and bottle it under their own name. Lambickx™ is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx™ name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food.”

Lambicx Kriek 2012-2014
“Wonderful aroma of almonds, macaroon and cherry stones. Dry, elegant fruit palate. Lightly sparkling to still. Lambics are truly the “wines” of the beer world. Just as wines vary by season, soil, climate, and aging method, lambics (unlike any other type of beer) vary by season, brewery location, barrel size and wood type and length of aging. With wines one talks of “gout du terroir” because the land (terroir) so influences a wine’s flavor. With lambics one must speak of “gout du tonneau” because each cask (tonneau) produces a lambic that matures and tastes different. Thanks to this variation, a lambic’s character comes not only from the base beer made by the brewer but from the casks selected and blended together. And because lambic is lightly sparkling, the flavors and nuances developed through the cask aging can be fully tasted and appreciated, like in gueuze, which is highly sparkling but much less complex.”

Giardin Gueuze 1882 (Black Label)
“Gueuze 1882 (Black label) is a gueuze brewed and blended on-site by Girardin. Unlike Girardin Gueuze 1882 (White label), it is unfiltered and unpasteurized. It is labeled as 5% ABV and is bottled in both 37,5cl and 75cl bottles. Unlike traditional oude gueuze which consists of a blend of one-, two-, and three-year old lambic, Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month old lambic. According to Paul Girardin, he “blend[s] lambics of 12, 18, and 24 months to make the gueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a refermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions.”

Boon Black Label
“Oude Geuze Boon Black Label is the driest geuze we make. Combining a full-bodied taste with a very high fermentation degree is a big challenge. This geuze has a clear golden body with lively carbonation, balanced sourness and flavors of green apple and grapefruit. This is finished off with a long bone-dry aftertaste. The Lambics used for this blend aged for 1, 2 and 3 years on oak casks. Brewed in Lembeek, the village that gave Lambic its name.”

Oud Beersel Oude Kriek
“Oud Beersel Oude Kriek is an artisanal product, made from real cherries and Oud Beersel lambic matured in old barrels. They are slowly absorbed into the lambic, which develops a fruity character and a ruby red colour. Oud Beersel Oude Kriek is unique of its type in that it contains around 400 grams of cherries per litre. Oud Beersel Oude Kriek has no added sugar and contains no artificial flavourings or preservatives.”

3 Fonteinen Oude Gueuze
“A true Geuze – a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.”

Cantillon Iris
“It is a completely original beer which, contrary to the other products of the Brewery, is not brewed with 35% of wheat. The Iris, which is only made with malt of the pale ale type (giving a more amber colour to the beer) conserves the typical flavour of the spontaneous fermentation, the complex aromas and the vinous taste. The hopping is different too. Lambic is made with 100% dried hops, for the Iris we use 50% of dried hops and 50% of fresh hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualities. After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A linen bag, filled with hops, is soaked in the beer for two weeks. This technique, called “cold hopping”, gives the beer a more intense savour and makes the smell and the taste more bitter.”

Cantillon Kriek
“Cherries are added to oak and chestnut barrels with one and a half year old lambic and sealed with a sheet of paper. Fermentation begins about five days later. The sugars from the lambic and the fruit bring about the activity of the yeasts which are concentrated in the wood and in the skin of the fruits. As fermentation stops the barrels are closed and the acidic lambic begins to extract the taste and color from the fruit. This proces is done twice to the barrels to extract as much from fruit as possible. Both extractions are then blended with some young lambic (to provide secondary fermentation) at bottling.”

Cantillon Fou Foune
“1200 kgs of apricots are delivered now every year to the Cantillon brewery. The fruits are stoned by hand before being soaked in 2 years old lambic. The beer extracts the taste and the aromas very quickly and the Fou’Foune is bottled after two months. The beer is rather sour, slightly turbid and has a pale gold colour. Its production is limited to 3000 liters a year. A large part of the bottles go back to the region where these apricots come from. People there consider the Fou’Foune Cantillon as a local beer.”

Cantillon Grand Cru Bruocsella
“Grand Cru Bruocsella is a lambic which has matured for three years in oakwood barrels and has been selected for its exceptional color, taste, and flavor. Its light, slightly amber, yellow-gold color and its aroma, a mixture of apples and honey, make the Grand Cru Bruocsella a very seductive beer. After maturing for three years in oakwood barrels, it looks more like wine and its fine taste and flavors nearly make on forget that the Grand Cru Bruocsella is a beer.”

Cantillon St Lamvinus
“Beer or wine? St. Lamvinus is a two-year-old Cantillon lambic fermented in oak casks along with wine grapes from France, and siphoned directly into 750 ml champagne bottles. The type of grapes used, and the winery in France that supplies them, are different every year.”

Cantillon Rose de Gambrinus
““The most famous framboise,” according to beer writer Michael Jackson, and an undisputed World Classic – fully authentic, tart, not sweetened with sugar or syrup like all the rest. Whole fresh raspberries are fermented in oak casks of Belgium’s classic beer – beer fermented by wild yeasts borne on the open air. Very dry, tart, and fruity, but also funky and complex, as a natural lambic should be. This is the real thing – definitely not one of those artificially sweetened soda-pop beers.”

 

Comments are closed.

head_circleLooking For a Certain Wine or Beer?

Click the inquire now button below and fill out our request form. We will search with our distributors and get back to you. Please allow 72 hours for a response.

Inquire Now

Find Wine or Beer
head_circle
Sign up for the Tipple's Newsletter

 

Click sign up below and select which lists you would like to signup for and receive only the emails with the content you want!

Sign Up

Subscribe!