Raspberry Lambic Cellaring

Discussion in 'Cellaring / Aging Beer' started by MarcWP, Dec 22, 2013.

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  1. MarcWP

    MarcWP Initiate (0) Dec 2, 2012 Arizona

    Looking to lay a few framboise' down. Never had an old framboise though so I'm curious as to those of you who have what your experience has been. Recommended? Not recommended?
     
    #1 MarcWP, Dec 22, 2013
  2. birchstick

    birchstick Initiate (0) Sep 2, 2007 Colorado

    Fruit drops, acidity rises. Classic move from the aged fruited lambic playbook.
     
    #2 birchstick, Jan 5, 2014
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  3. MarcWP

    MarcWP Initiate (0) Dec 2, 2012 Arizona

    Yeah I figured that much. But I've also heard every fruit responds a bit differently. Though every batch of lambic also ages differently. So I guess the answer is just to wait and see. I've had extremely sour aged krieks and was hoping framboise' didn't get as acidic. I know Vigneronne and St Lam see sour levels rise the fastest and are probably best consumed within 4 to 5 years.
     
    #3 MarcWP, Jan 5, 2014
  4. hooliganlife

    hooliganlife Pooh-Bah (1,759) Apr 12, 2007 Missouri
    Pooh-Bah

    i find raspberry to become the most acidic, along with apricots. cantillon fou'foune becomes too much in a few years IMO. but batches also vary. krieks i find to usually be the most tame. vigneronne can really age for a long time as well, and in my opinion, ages better than any of the other cantillon fruit lambics. st lam gets pretty acidic too and i far better fresh IMO.

    again, all opinions but i don't care as much for the overly acidic ones.
     
    #4 hooliganlife, Jan 5, 2014
  5. MarcWP

    MarcWP Initiate (0) Dec 2, 2012 Arizona

    I'm with you, don't enjoy overly sour. Takes away from the complexity. Looks like I won't be laying down the raspberrys for long.
     
    #5 MarcWP, Jan 5, 2014
  6. hooliganlife

    hooliganlife Pooh-Bah (1,759) Apr 12, 2007 Missouri
    Pooh-Bah

    my rule of thumb is age gueuze long term, it just works better. or straight lambic, that works too.

    fruit lambics are usually better fresh although the lou pepe series and vigernonne are amazing with age. fonteinen fruit lambics age well too.

    so much variation, seriously
     
    #6 hooliganlife, Jan 5, 2014
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  7. birchstick

    birchstick Initiate (0) Sep 2, 2007 Colorado

    Yeah, the LP series holds up really well over time. HotD in St Louis tapped some '06 LP Kriek this past summer...it was amazing.
     
    #7 birchstick, Jan 12, 2014
  8. hooliganlife

    hooliganlife Pooh-Bah (1,759) Apr 12, 2007 Missouri
    Pooh-Bah

    yes it was…. i was there for that and the Iris
     
    #8 hooliganlife, Jan 12, 2014
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  9. MarcWP

    MarcWP Initiate (0) Dec 2, 2012 Arizona

    So I should hold on to my Lou Pepes for 5+ years? My understanding was Lou Pepes rested in fresh wine barrels and I was afraid you would lose the nuances from the barrel with time. Unless they are used wine barrels that no longer lend much of the wine character, then you are just talking the fruit flavor dropping off and more funk possibly coming out. Can anyone confirm this? Regarding how fresh the wine barrels are that they use.
     
    #9 MarcWP, Jan 13, 2014
  10. mdomask

    mdomask Initiate (0) May 27, 2012 Illinois

    1. What do you mean by fresh vs. used wine barrels? Wouldn't a fresh wine barrel mean that it's never held wine before? Used wine barrels are barrels previously used to hold wine...
    2. Per the spiel they give before the tour, the type of wine often is not important to the final product. What they're really after is the barrel qualities.
    3. Part of the self-guided tour is seeing where they clean out barrels for reuse.
    4. http://www.cantillon.be/br/3_109

    You're over thinking this a bit.
     
    #10 mdomask, Jan 13, 2014
  11. MarcWP

    MarcWP Initiate (0) Dec 2, 2012 Arizona

    Thanks for answering my question. Not overthinking one bit. What I meant is freshly used wine barrels which contain wine within the wood itself and lots of character of the wine the first use. So if they are just shooting for the barrel character ( I suppose they mean the oak and any bugs within it) then they are reusing wine barrels. But, like I said, I thought the Lou Pepes used freshly used wine barrels. Will check there website to confirm.
     
    #11 MarcWP, Jan 13, 2014
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