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So you are saying that kriek ≠ lambic? You are doing a piss poor job of explaining? Maybe you don't know what you are talking about?
So you are saying that kriek ≠ lambic?
You are doing a piss poor job of explaining? Maybe you don't know what you are talking about?
I do know what I am talking about. Kriek is a cherry, so of course it isn't Lambic.
I think I am going to go to Einsteins to pick up some Bagels.
Einsteins to pick up some Bagels.
E = mc GOOOD. Get me an egg one, yo.
Good Bad & The Monkey
Einsteins' serves "bagels".
Kriek is a well recognized style of Lambics and "Lambics" and Lambic-style beers.
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
Why is it sideways?
GETM.
lol
Obviously, I am doing a piss poor job of explaining, so here.
Yes. here contradicts many of the assertions you have made.
Trent, you need a beer!
Pay attention. I am drinking an Imperial Weizen. That is like two beers in one.
I don't see the contradictions.
Pay attention. A small sampling:
many of the key yeasts and bacteria are now understood to reside within the brewery and its (usually timber) fermenting vessels in numbers far greater than any delivered by the breezeUp to 86 microorganisms have been identified in lambic beerAnother important feature of lambic is that it is usually a blend of at least two different beers;Lambic refermented in the presence of sour cherries (morello cherry) and with secondary fermentation in the bottle results in kriek
Prince of Fatness
Not at it at all.
Except the Kriek I was referring to was the Cherries not the Beer and was what I was referring to when I said Kriek was added to a non-Lambic base (wort).
The key yeasts being introduced by the brewery itself would still be spontaneous and would most certainly require the Lambic being brewed in that region of Belgium.
The characteristic flavor of Lambic is given by Brettanomyces bruxellensis and B. lambicus.
If you know French and Dutch you can learn a lot more here.
I do know French and I have studied and drunk Lambics and "Lambics" for a couple decades, now that you ask. And I have made them too.
I have no idea what you said or were trying to say in the rest of that post.
And this is necessary, but woefully insufficient: "The characteristic flavor of Lambic is given by Brettanomyces bruxellensis and B. lambicus."
All I know is that I need coolin.
many of the key yeasts and bacteria are now understood to reside within the brewery and its (usually timber) fermenting vessels in numbers far greater than any delivered by the breeze