tag:blogger.com,1999:blog-21271644.post5012804250368115349..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: Lambic "Terroir?"Jeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-21271644.post-78851016152556147532011-11-21T13:17:10.187-08:002011-11-21T13:17:10.187-08:00Chris, it's a blend, and they source it from t...Chris, it's a blend, and they source it from three breweries, including Lindemans (before it's abused by sugar).Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-45369735057563423312011-11-21T05:40:20.313-08:002011-11-21T05:40:20.313-08:00Just to be technical, the lambic in the Oude Geuze...Just to be technical, the lambic in the Oude Geuze that you had was probably sourced from Boon and/or Girardin. I believe that the lambic Armand made at the Drie Fonteinen brewery was only released in the Armand'4 series of beers. Or course there's a lot more to making excellent Geuze than the brewing part as is evident in Armand's beers.Chris Knighthttps://www.blogger.com/profile/12032176861208728653noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-61221288795590128972011-11-20T17:57:02.017-08:002011-11-20T17:57:02.017-08:00I like "zephyr."I like "zephyr."Winhttps://www.blogger.com/profile/15175977909598017130noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-53347939495901583172011-11-19T05:21:25.686-08:002011-11-19T05:21:25.686-08:00What you're really honing in on is the bugs, s...What you're really honing in on is the bugs, so something like "resident microflora" would be appropriate.gromitxtnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-19773265567148746382011-11-18T19:48:57.343-08:002011-11-18T19:48:57.343-08:00The whole lambic and geuze manufacturing is about ...The whole lambic and geuze manufacturing is about selection.<br />The selection of good vats to be bottled and what vats to blend with each other. Also the selection of what vats to keep for filling the next beer in and what vats to burn.<br />I can judge if the microbiological surroundings or the selection mentioned above are more important for the house-style of the brewery.<br />But the Pulsatoriushttps://www.blogger.com/profile/06142875877658797467noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-20578126576801020942011-11-18T17:48:16.140-08:002011-11-18T17:48:16.140-08:00If you are really aching for another word you coul...If you are really aching for another word you could call it atmosphèrroir or l'airroir(it has to be in French, obviously, and I am not being the least bit sarcastic right now). But I agree with Alan, the yeast can be considered a part of the local environment or "terroir"Ryan B Andersonhttp://singlemaltmates.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-60154338331126184682011-11-18T17:25:09.841-08:002011-11-18T17:25:09.841-08:00Many winemakers, however, use native yeasts that a...Many winemakers, however, use native yeasts that are on the grapeskins, and this yeast action is considered part of the terroir. So it may not be necessary to create a new concept for this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-73783016950571547992011-11-18T16:28:04.924-08:002011-11-18T16:28:04.924-08:00Call it Aeroligy or something like that...Call it Aeroligy or something like that...Ghost Drinkerhttps://www.blogger.com/profile/00753576955816756710noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-54837512573502329722011-11-18T15:49:33.917-08:002011-11-18T15:49:33.917-08:00That is like saying terrior is from trucks because...That is like saying terrior is from trucks because they deliver the local malt and hops to the local brewer. The yeast is in the air but comes from the local environment... the land.Alanhttp://agoodbeerblog.comnoreply@blogger.com