Spontaneous fermentation in Quebec

It was illegal before?

 

Do you have proof of this? I'd be curious to learn more about it because that sounds wholly unbelievable to me.... How could they regulate microscopic bugs in the air/enforce it?!? Why?? I know everybody here makes a pretty big deal about how cheeses and whatnot aren't pasteurized but that's the same sort of idea and is more "dangerous" ( even though it's not) in my mind.

Also, FWIW, I wasn't a huge fan of the new PC wild I got to try. I assume it was made on (in?) their koelschip but I don't know.

 

Totally talking out my @ss here, but I think the whole illegal wild fermentation thing was why LTM named their wild ale 'Ceci N'est Pas Une Gueuze.' They couldn't call it a gueuze because making lambic in the traditional manner would technically be illegal. @iguenard, am I in the ball park here?

 

I actually saw an article about this topic this morning and it was indeed illegal before. OP would seem to be right (in French).

That is interesting about the LTM name. I hope that's true cause that would be pretty cool!

Apparently I give the powers that be too much credit with my indignation. Why should I be surprised that such a ridiculous law existed?? Of course it did.

I'm glad that they got it taken care of. In the mean time, I look forward to next year's batch of "Oui, ceci est une véritable geuze"

 

BwaHaHa!!! Hilarious...but actually a really good name also!

 

My French is sadly lacking however I believe the Ceci N'est Pas une Gueuze was possibly a nod to the respect to the classic lambic and Gueuze/Gueze producers. Similar to Jester King's and other American producers trend to respect the traditional blended lambic producers which prefer to refer to NA spontaneously fermented, blended and un blended, beers at 'Method Gueze/Gueuze'.
I know this is not specifically responding to the spontaneous fermentation aspect. Just the Ceci...naming. A beer which I wholly love and respect!

 

@mtomlins the term gueuze/geuze is a protection appellation in the European Union, but not in North America. Essentialy, the only thing keeping breweries from using it is respect for tradition, and honestly common fucking sense. Because the term is defined by a blend of lambics young and older lambics. And you can only make traditional lambic in the Pajottenland from my understanding. Now... for the @TheDoctor 's question, alcohol being a food it is governed by the appropriate provincial entity and regulations pertinent to the production of alcoholic beer... one of which related to the need to inoculate the wort using yeast within a given time period. I'll spare us the details, but the Pit Caribou owner and master brewer Francis Joncas had to partner with a laboratory to bring their expertise in explaining to the governing body that the spontaneous fermentation can still be scientifically QA'd and controlled enough to eliminate the health risks. It took a LONG ass time, but they managed to convince this body of this.

 

Legally you can make beer and cal it gueuze, but a) you're a douche for doing it, and b) it aint gonna make it gueuze.

 

Oh the old AOC system, what a cash cow that is for Europe.

With regards to spontaneous fermentation being illegal for a while in Quebec, could it be something to do with health and safety? When I worked at the hospital here, I know we had to test the air for microorganisms quite often, and was told that the types of fungal spores present in the air vary greatly between locations. Health Canada might have butted in and performed an investigation on whether or not any of the spores here could be hazardous in brewing first by that, as they are incredibly strict over quality control.

 

Nothing would surprise me out of Quebec. See: maple syrup mafia.

 

so...who would investigate and verify that a spon fermentation took place?
seems silly.

 

I'll volunteer!