Topic Archives: Lambics
Lake Effect Brett Frambois
Upland & New Belgium Team Up On Wild Collab
When Upland Brewing and New Belgium Brewing get together, you can be sure something funky will come out of it. Namely – Darksynth.
Darksynth is a blend of some special offerings from each collaborator’s repertoire:
New Belgium’s Oscar, an ale aged in the brewery’s oak foeders (60%)
Upland Dantalion Ale (American Wild Ale, Red Wine Barrels) (40%)
Raspberry Lambic (Oak Aged, Raspberries) (10%)
Upland/New Belgium Darksynth will be released in 750ml bottles, by Upland Brewing Co.
Style: American Wild Ale (w/ Raspberries. Wine Barrel Aged)
Availability: 750ml Bottles
?? ABV
Read more: Collaborations
Mikkeller Brews a Lambic with Beetroot
Mikkeller has been releasing a new round of Spontaneous Series beers in 2013. This list is pretty long and diverse, and continues to follow that trend. For the offering you see above, beetroot (the earthy tasting taproot) is added to the lambic and fermented in oak.
Mandarin will join SpontanPeach, SpontanElderflower, SpontanRosehip, SpontanRosehip, SpontanCassis, SpontanGooseberry, and SpontanMandarin.
Style: Lambic (w/ Beetroot. Oak Aged)
Availability: 11.2 oz bottles
Arrival: TBA
7.7% ABV
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
Mikkeller & 3 Floyds Team Up Again
Mikkeller and Three Floyds team up for another crazy collaboration – Bla Spog Else. The name means “blue ghost” and was brewed at De Proef brewery in Lochristi, Belgium. Bla Spog Else is a blueberry beer aged in oak barrels. Previous versions of the artwork used the term “lambic,” but you’ll see here it isn’t used. Pacman throwback label? I bet the beer just tastes better because of artwork.
Mikkeller and Three Floyds have teamed up before on brews like Boogoop, Barrel Aged Boogoop, and Baller Stout, and Risgoop.
Style: Lambic (w/ Blueberries, Oak Aged)
Availability: 750 ml bottles
Arrival: TBA
7.7% ABV
Mikkeller Spontaneous Series 2013: SpontanMandarin
Mikkeller unleashes a new round of Spontaneous Series beers in 2013. There are quite a few on the way as you see below. Tack SpontanMandarin. You know cassis as the black currant. The fruit is added to the base beer, a lambic fermented in oak.
Mandarin will join SpontanPeach, SpontanElderflower,
SpontanRosehip, SpontanRosehip, SpontanCassis, and SpontanGooseberry.
Style: Lambic (w/ Mandarin Oranges)
Availability: 11.2 oz bottles
Arrival: TBA
7.7% ABV
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
Mikkeller Spontaneous Series: Spontancassis
Mikkeller unleashes a new round of Spontaneous Series beers in 2013. Joining the series is SpontanCassis. You know cassis as the black currant. The fruit is added to the base beer, a lambic fermented in oak.
Cassis will join SpontanPeach, SpontanElderflower, SpontanRosehip and SpontanRosehip, and SpontanGooseberry.
Style: Lambic (w/ Black Currant)
Availability: 11.2 oz bottles
Arrival: TBA
7.7% ABV
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
Mikkeller Spontaneous Series: SpontanPeach
Mikkeller unleashes a new round of Spontaneous Series beers in 2013. Joining the series is SpontanPeach. The fruit is added to the base beer, a lambic fermented in oak.
SpontanPeach will join SpontanElderflower, SpontanRosehip and SpontanGooseberry.
Style: Lambic (w/ Peaches)
Availability: 11.2 oz bottles
Arrival: TBA
7.7% ABV
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
