Circa 1944- Lambic Lager Beer

had to be a family name or something.
http://www.taverntrove.com/item.php?ItemId=71256&goback=results.php?intPageNumber=1&intResults=10

 

The label. The site's selling labels, and says that one was removed from the bottle by soaking.

 

Anyone actually buy these labels?

 

I've always been a bit perplexed by that brand, but I tend to think it was just a brand name for one line of their beer (Doelger's main brand was "Doelger First Prize"). That same Tavern Trove site lists both the Lambic Lager and Lambic Ale being brewed from 1936-1947 at Doelger's Harrison brewery (which was sold in 1948). This ad from '47 doesn't give any hint that it's a "brett" beer.

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Who knows why they picked the name, tho'.

 

That's consistent with what I was able to find. Seems a case of simple "misuse" of a name associated with beer in Europe, possibly to suggest it was an "imported" beer made in the US. The person who thought it up probably had never seen or tasted a Lambic.

 

OTOH, there's this small note from the Advertising column from the New York Times in '39:



Interestingly, the only mention of "lambic" (in the section on Belgium and Holland) in The Western Brewer's 1903's 100 Years of Brewing defines it simply as "...lambic or strong beer...".

 

"Multiple Vatting process" is a phrase that has me wondering. What does it mean, for one thing?

If you vat a beer, you stick it in a vat and leave it there until you rack it for sale. You don't move it into another vat.

Is it just advertising nonsense or an attempt to describe some process of making the beer?

 

Reads to me like typical advertising nonsense. I alway picture some ad guy being shown around by the brewmaster, who's giving a quickie explanation of the brewing process and mentions "...and then the wort is transferred to any one of these multiple fermenting tanks or vats..." and the ad guy says, "Multiple vats, huh? Hmmm...." and scribbles something in his notebook.

 

You're probably right.

 

I happened to be reading an article from the Journal of Brewing archive online and came across what ought to be a reference to this "multiple vatting process" (or one version of it rather).

"After fermentation the ale is run off from the fermenting tuns to the storage vats in cellar No.1 which was kept at a temperature of 45. After two or three weeks storage here it is run to the vats in No.2 cellar, kept at a temperature of 35, then after a further 14 days storage the ale goes to cellar No.3, maintained at a temperature of 30, and then after a further 14 days storage at this temperature the ale passes through a continuous carbonating machine to be thoroughly charged with gas."

Excerpt taken from page 361.

 

Yeah, that's sort of a hint.

 

Patrik, thanks for that information. What year was that written? I did a web search of Institute of Brewing but I couldn’t locate the book (I assume that you are referencing a book at page 361). Do you have a link that you can provide?

Cheers!

Jack