Man, that's a tragic ending to such a happy story. I haven't had anything from Drei Fonteinen. We're just beginning to see some West Coast brewers try their hand at lambics, although my lambic-loving friend hasn't loved any of these he's tried. (Which may only be two at this point.)
Favorite recent Belgian tried was Monk's Cafe Flemish Sour Ale, which, yeah, was pretty damned tart.
There's a bit more about the recent events at 3F here. All in all it sounds like things have worked out a lot better than they could have. I've still got a large bottle of rather special kriek from them to drink at some point this year. I'm looking forward to that one.
West Coast lambics? Well, ignoring the whole "can you call it a lambic if it's brewed outside of a tiny bit of Belgium" thing, that sounds interesting. I'm sure there's a lot of trial and error to getting it working though. Not to mention a possibility that it'll always taste rubbish, due to the local micro-flora and so on.
I've not had the Monk's Cafe. I didn't recognise the name either; turns out it's only called that in the US. But I've still not had it. Sounds in the Rodenbach vein though, so I'm sure I'd be happy to give it a go.
I keep wondering whether the local micro-flora could be put to good use. I don't know that anybody is trying that, and I honestly don't know what the process is for the "local lambics" or if they will be able to call them lambics if they get anywhere with them.
And yeah, Rodenbach is a good comparison for the Monk's Cafe, or whatever it's called elsewhere. When I bought that bottle recently (my second), the guy at Bottleworks recommended Ichtegem's Oud Bruin, which is another sour and very nice as well. The Monk's Cafe also reminded me of the Panil Barriquée, which is an Italian sour red.
By the way, I haven't asked for the time off for a November trip yet, but I'm about too.
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Favorite recent Belgian tried was Monk's Cafe Flemish Sour Ale, which, yeah, was pretty damned tart.
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I've still got a large bottle of rather special kriek from them to drink at some point this year. I'm looking forward to that one.
West Coast lambics? Well, ignoring the whole "can you call it a lambic if it's brewed outside of a tiny bit of Belgium" thing, that sounds interesting. I'm sure there's a lot of trial and error to getting it working though. Not to mention a possibility that it'll always taste rubbish, due to the local micro-flora and so on.
I've not had the Monk's Cafe. I didn't recognise the name either; turns out it's only called that in the US. But I've still not had it. Sounds in the Rodenbach vein though, so I'm sure I'd be happy to give it a go.
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I keep wondering whether the local micro-flora could be put to good use. I don't know that anybody is trying that, and I honestly don't know what the process is for the "local lambics" or if they will be able to call them lambics if they get anywhere with them.
And yeah, Rodenbach is a good comparison for the Monk's Cafe, or whatever it's called elsewhere. When I bought that bottle recently (my second), the guy at Bottleworks recommended Ichtegem's Oud Bruin, which is another sour and very nice as well. The Monk's Cafe also reminded me of the Panil Barriquée, which is an Italian sour red.
By the way, I haven't asked for the time off for a November trip yet, but I'm about too.
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