Tag: Lambic

With patience and hard work, the traditional Kriek may no longer be a thing of the past as Belgian brewers partner with farmers to revive growth of the Schaerbeek cherry in Brussels.

In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.

An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”

In bringing attention to little-known brewers from across the globe and reigniting passion for nearly forgotten styles like Gose and Lambic, the three Shelton brothers also established a company that changed the face of beer and brewing—but not without controversy.

The Belgian capital’s beer scene has grown dynamically in recent years, with young gun brewers turning out world-class brews in contemporary styles. The city’s pub offerings have been updated as well, with historic (and touristy) beer halls supplemented by more modern examples.

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.

While terroir is certainly popular, one of the other trademarks of today’s Wild Ale makers is collaborating with distant brewers who float in and out of host breweries like microflora in the breeze.

Out of brewing school and in need of a job, Caleb Staton cold-called Upland and parlayed a chimp joke into a job washing kegs and cleaning tanks. He worked his way up the ranks and is now head brewer at the Bloomington, Ind., brewery.

Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.

I started playing around with cupcakes and, of course, adding beer spins to some nostalgic flavors. It was then that I actually started to understand the excitement.

In its heyday, Faro was the go-to drink of Belgium. It was light and refreshing, and, the French notwithstanding, a pleasant respite.

Blending beer and ice cream has endless possibilities for making cold, frosty treats, and these four recipes will appeal to anyone with a sweet tooth.

Whether using a Porter or a Lambic, holiday cookies made with beer create a new realm of possibilities for baking enthusiasts.

Arguing that Lambic should only be made in Brussels or Payottenland is as unsustainable as saying that lagers should only come from Bavaria or Bohemia.

Adding stuff to a nearly completed and rather shabby beer is a dangerous pastime that brand Belgian cannot afford. And neither can any other craft beer culture that wishes to be taken seriously.

Without the clutter of different tastes coming from several ingredients, simplicity can still be complex; technique becomes the true test of the chef. Barbeque is just that: a technique.

Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.

Koelschip? An Allagash Lambic? Allagash Brewing Company explores new American craft beer territory with their authentic, spontaneously fermented Lambic.

The Belgian town of Ingelmunster may be small, but beer-wise, it’s huge.
 Located in the province of West Flanders, Ingelmunster is a place with a long history, jam-packed with political and religious strife and, of course, untold hectoliters of fine Belgian beer.