Gueuzérable Tilquin V3: Difference between revisions
Created page with "← Gueuzerie Tilquin == Description == This beer is an experimental trial of Gueuzérable. Made in 2019 by fermenting crystallized maple syrup coming from the Tilquin family in Quebec. The beer was fermented in a blend of 1, 2, & 3-year-old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle with additional crystallized maple syrup added. Limited to 47 bottles and served only at the tap room of t..." |
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== Description == | == Description == | ||
This beer is | This beer is one of several experimental trials of Gueuzérable, made in 2019 with crystallized maple syrup. The beer was fermented in a blend of 1, 2, & 3-year-old lambics aged on oak barrels. | ||
Unfiltered and unpasteurized, this beer was refermented in the bottle with additional crystallized maple syrup added, and limited to 47 bottles. Served only at the tap room of the blendery. | |||
== History / Side Notes == | |||
Compared to the first trial version and the official bottlings released to-go which are using liquid organic maple syrup, this one uses crystalized, hard syrup (brought by a member of Pierre's family in their luggage while visiting from Quebec). The final taste is darker, more caramalized and slightly smoky. The maple concentration was similar to the other versions (0.075L of syrup per liter of lambic) once converted. | |||
[[Gueuzerie_Tilquin#Beers|← Gueuzerie Tilquin]] | [[Gueuzerie_Tilquin#Beers|← Gueuzerie Tilquin]] | ||
Latest revision as of 12:02, 6 October 2025
Description
This beer is one of several experimental trials of Gueuzérable, made in 2019 with crystallized maple syrup. The beer was fermented in a blend of 1, 2, & 3-year-old lambics aged on oak barrels.
Unfiltered and unpasteurized, this beer was refermented in the bottle with additional crystallized maple syrup added, and limited to 47 bottles. Served only at the tap room of the blendery.
History / Side Notes
Compared to the first trial version and the official bottlings released to-go which are using liquid organic maple syrup, this one uses crystalized, hard syrup (brought by a member of Pierre's family in their luggage while visiting from Quebec). The final taste is darker, more caramalized and slightly smoky. The maple concentration was similar to the other versions (0.075L of syrup per liter of lambic) once converted.