So I bought a bottle of Lou Pepe awhile back, and I noticed that there is some sediment near the cork towards the top of the neck of the bottle. The sediment is below the cork though. It looks like just some yeast sediment that got stuck up near the cork and attached itself to the glass bottle, but I just wanted to see if this was any cause for concern? I have had lambics before and I know that they usually have tons of sediment, but I have never seen sediment attached to the bottle near the cork so I just wanted some reassurance that everything is okay.
It's fine, these bottles are stored on their sides at the brewery, so the sediment can get stuck to the side of the bottle, no cause for concern.
Cantillon lays the bottle on their side to carbonate/condition. The yeast/sediment falls to the side of the bottle and often remains there. Totally fine. See here: http://beernerds.wordpress.com/2011/04/26/honeymoon-beers-part-5/
my bottles of Cantillon Classic, Oud Beersel, Girardin, and 3Fointeinen all had sediment gunk on the lip. especially the aged ones. All tasted like they should!
Thanks to everyone for the help. I was pretty sure that it was normal, but I just wanted to make sure before I drank it.
That scum is actually anti-gueze. You should never drink the anti-gueze and must pour the neck of the bottle down the drain!
sad part is is that he's not all that far off. Its yeast sediment, and we all know they use at least part Brett.....
Slightly off topic, but does anyone know what gueuze it is that is blended with Cantillon? I was looking at etre gourmet and came across it and now I can't find it again. It wasn't Cantillon, but a different beer that is either blended with Cantillon or used their barrels or something like that.
that's a bingo!!! thanks for the help. http://www.google.com/imgres?um=1&h...w=177&start=0&ndsp=21&ved=1t:429,r:1,s:0,i:81
Yeah, understatement. I think I paid 8.99 for a 375 of it. The store I got it from sold out since then. I'd buy a case if they got another in, seriously.
Tilquin is my favourite regular gueuze (and is just below the 3F seasons in terms of quality). It's not Cantillon lambic/gueuze blended with it, it's just the wort. He gets four worts and ferments them in his own barrels.
Get a saber and slash off the cork. The wee beasties will be shot out, leaving you to drink the rest!
