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Tag Archives: Lambic
Authentic wine
Jamie Goode and Sam Harrop’s Authentic Wine: Toward Natural and Sustainable Winemaking is the most extensive (technical) review of natural wine making to date. The authors prefer the term authentic wine to recognize the fact that wine is not a … Continue reading
Posted in Natural Wine
Tagged Authentic Wine, Brettanomyces, Indigenous Yeast, Jamie Goode, Lambic, Natural Wine, Non-Interventionism, Sam Harrop, Sour Beers, Spontaneous Fermentation, Syrah, Terroirists, Wild Yeast
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Lambrucha
There has been a tremendous rise in consumption of kombucha in recent years. In Portland, Oregon, there are a growing number of local kombucha makers such as Eva’s Herbucha and Brew Dr. Kombucha. In some locations, such as local Wholefoods … Continue reading
Posted in Lambic
Tagged Acetic Acid, De Troch, Gluconic Acid, Goose Island Fleur, Kombucha, Lambic, Lambrucha, VanBerg & DeWulf
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Notes on Toer de Geuze 2011
For the second time in a row I attended the biennial Toer de Geuze event in Belgium. During one day, all lambic brewers and geuze blenders that are part of HORAL (with the exception of Girardin) open their doors to … Continue reading
Posted in Lambic
Tagged 3 Fonteinen, Boon, Boon Mariage Parfait Kriek, De Troch, Eylenbosch, HORAL, Lambic, Orval, Pajottenland, Schepdaal, Straight Lambic, Tour de Geuze 2011
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Geuze en kriek: de champagne onder de bieren
One of the reasons for starting this blog was that, as a native Dutch speaker, I would be able to review and consult (historical) Dutch documents about traditional lambic brewing and share this information with English readers. In the coming … Continue reading
Posted in Lambic
Tagged 3 Fonteinen, Cantillon, Coigneau, De Heeren van Liederkercke, De Witte Roos, Geuze, Hanssens Artisanaal, Jacques de Keersmaecker, Jef van der Steen, Kriek, Lambic, Lambikstoemper, Meerts, Methode-DKZ, Mort Subite, Pajottenland
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Isastegi Sagardo Naturala: A lambic lover’s cider
In my ‘Wine for Lambic Drinkers’ post in 2009 I briefly mentioned the naturally fermented ciders from the Isastegi estate in the Basque country of Spain as a drink that lambic drinkers might enjoy. With the currently weak dollar and … Continue reading
Posted in Natural Wine
Tagged Brettanomyces, Cider, Isastegi Sagardo Naturala, Lambic, Natural Wine, Sandor Ellix Katz, Spontaneous Fermentation
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