Timmermans "Oude Gueuze" - pasteurized?

Discussion in 'Beer Talk' started by ElkSherpa, Sep 13, 2012.

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  1. ElkSherpa

    ElkSherpa Initiate (0) Dec 26, 2008 Texas

    Timmermans "Oude Gueuze" (limited edition/lambicus etc) is one of two types of gueuze we're able to get in Texas. I have been trying to find information on the fermentation process of this beer. With the title of "Oude", I have gathered that it is in fact 100% spontaneously fermented as that is a controlled title much like Champagne, or Port. However, I have been unable to find any solid information on whether or not it is pasteurized. Does anyone have any legitimate information on the subject? I know this question has been posed many times with Cuvee Rene, and it turns into a circle of speculation without any real factual information. I understand how limited the information is but perhaps someone out there has some insight.

    Thanks!
     
    #1 ElkSherpa, Sep 13, 2012
  2. Sneers

    Sneers Initiate (0) Dec 27, 2009 Pennsylvania

    It is? I thought "oude" was just Dutch for "old."
     
    #2 Sneers, Sep 13, 2012
  3. mtlasley

    mtlasley Initiate (0) Mar 27, 2012 Illinois

    This. It doesn't mean any of the things OP mentioned.
     
    #3 mtlasley, Sep 13, 2012
  4. emerge077

    emerge077 Grand High Pooh-Bah (7,962) Apr 16, 2005 Illinois
    Pooh-Bah Trader

    #4 emerge077, Sep 13, 2012
  5. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    Actually it does. While HORAL tried to get "Gueuze" and "Kriek" to have rigerous protections, they were only able to get it for "Oude Gueuze" and "Oude Kriek" this is why all of the "authentic" lambic brewers and blenders (other than Cantillon) include it in their beer names. This protection requires the beer be 100% spontaneously fermented (not mixed with ale or lager), include 30-40% wheat etc. I believe bottle conditioning is part of the definition as well, but I'd have to check in LambicLand.
     
    #5 OldSock, Sep 13, 2012
    Gonzoillini, davey101 and ElkSherpa like this.
  6. Sneers

    Sneers Initiate (0) Dec 27, 2009 Pennsylvania

    Hmm. I didn't know that.

    In any case, what makes you suspect that it might be pasteurized? Are there no lees in the bottle? Have you noticed no funk/sour development over time?
     
    #6 Sneers, Sep 13, 2012
  7. mtlasley

    mtlasley Initiate (0) Mar 27, 2012 Illinois

    Huh. Learn something new everyday. Thank you and a humble apology to ElkSherpa.
     
    #7 mtlasley, Sep 13, 2012
  8. BearsOnAcid

    BearsOnAcid Pooh-Bah (2,239) Mar 17, 2009 Massachusetts
    Pooh-Bah

    Pretty sure their oude gueuze and oude kriek is authentic and not pasteurized. Would it matter if it was? Other than if you wanted to age it.
     
    #8 BearsOnAcid, Sep 13, 2012
  9. gueuzer

    gueuzer Initiate (0) Jun 9, 2010 Colorado
    Trader

    Hot off the interwebs:

    After it has been produced, Timmermans® Oude Gueuze, which is refermented for four months in the bottle, continues to improve for 20 years.

    I suppose they could pasteurize it, spike it with saccharomyces and bottle condition it (as New Belgium does w/ their sours) but I highly doubt it.

    Are you asking the question because you want to use the dregs for homebrewing? If so, get as fresh a bottle as possible as a lot of the little bugs die off if left too long in the bottle. Also, be sure to pour the dregs into the carboy as soon as you pop the bottle as letting it sit out for a while (even corked) will let the acetobacter go nuts.
     
    #9 gueuzer, Sep 13, 2012
  10. ElkSherpa

    ElkSherpa Initiate (0) Dec 26, 2008 Texas

    Thanks OldSock for the reinforcement. I'm inquiring because I am including this beer in a lecture for WFM (Whole Foods) and want to get my ducks in a row before I present.

    Thanks!
     
    #10 ElkSherpa, Sep 14, 2012
  11. Etan

    Etan Initiate (0) Jul 11, 2011 Wisconsin

    Definitely bottle-conditioned (pretty sure that's a requirement for all "Oude" gueuze anyway).
     
    #11 Etan, Sep 14, 2012
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