Is it just me?

Lambic is a great thing, involving historic brewing traditions and stontaneous creation.

Heres a site that might make you think other than ill thoughts of this brew.

Heath

save it

Its to bad that you feel that way. Im not a big lambic fan myself, but I do appriciate brewing science. Lambic is evidence of the accidental process that gives you the opportunity to brew today. THis brew dates back way before the belgians perfected it. So giving them the credit for this would be a big overstatement.

Heath "saved it" :)

If you can get your hands on a bottle (750ml, only size they offer) of New Glarus "Wisconsin Belgian Red" you might change your mind. Yes, it is a beer that fruit has been added to, but this was not an after thought. It was brewed especially to make a "sour" Belgian-style beer. Actually had one yesterday I like this beer very much, but that may just be that I'm from Wisconsin. It is a good intro to "lambic" style beers though, not overly sour. They also have a "Brow Ale", that is a "lambic", that is supposed to be good also. ( I haven't tried it yet) Michael Herrenbruck DragonTail Ale Drunken Bee Mead

G_Cowboy_is_That_a_Gnu_Hurd? wrote:

Theres a brewry where I live called Ommegang that brew only belgian style beers. Theres a beer they make called "Three Philosphers" thats a blend of lambic "made by duvel" and a belgian style farmhouse ale. I love this beer I recomend that as well.

Heath

Lambic doesn't always have fruit added. As a matter of fact, Gueze is a blend of old and young unflavored lambics. It is profound - sour yes, but in a lactic sense not vinegary. The flavors are deep and beautiful. There is much more going on than a simple "infection"...

Get your hands on some Cantillon Gueze sometime. It's quite the experience.

_Randal

Yea gotta admit, it has to be something out of a footlocker recipe book, something of an accident that is. There is something rich and complex about it so won't bash it anymore than I have to.

-gcitagh