Cantillon Goldackerl Gueuze - Revision history

Matthew: /* Bottle Log */

2025-06-25T17:24:04Z

Bottle Log

← Older revision		Revision as of 17:24, 25 June 2025
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	==Bottle Log==		==Bottle Log==
	<center>		<center>
	{\| class="wikitable" border="1"
			{\| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "
			\|+ Bottle Log
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	! Bottle date (yyyy)		! Bottle date (yyyy)
	! Bottle Size		! Bottle Size
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	\|-		\|-
	\| 2005		\| 2005
	\| 750 mL		\| 750 mL & 1.5 L
	\|
	~~\| N/A~~
	\|-
	~~\| 2005~~
	\| 1.5 L
	\|		\|
	\| N/A		\| N/A

Matthew: /* Description */

2025-01-19T19:09:04Z

Description

← Older revision		Revision as of 19:09, 19 January 2025
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	Opitz sent Van Roy a 50/50 blend of 35 kg of Sämling and 35 kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>		Opitz sent Van Roy a 50/50 blend of 35 kg of Sämling and 35 kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>

	The grapes were macerated and placed in a second fill cognac barrel with a 2 year-old-lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.		The grapes were macerated and placed in a second fill cognac barrel with a 2-year-old lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.

	Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>		Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>

Matthew: /* Bottle Log */

2025-01-19T19:08:33Z

Bottle Log

← Older revision		Revision as of 19:08, 19 January 2025
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	\|-		\|-
	\| 2005		\| 2005
	\| ~~750mL~~		\| 750 mL
	\|		\|
	\| N/A		\| N/A
	\|-		\|-
	\| 2005		\| 2005
	\| 1.5L		\| 1.5 L
	\|		\|
	\| N/A		\| N/A

Matthew: /* History / Other Notes */

2025-01-19T19:08:15Z

History / Other Notes

← Older revision		Revision as of 19:08, 19 January 2025
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	== History / Other Notes ==		== History / Other Notes ==
	This beer is very similar to the [[Cantillon_Goldackerl_Lambic\|Goldackerl Lambic]] which was available on draught only at Akkurat in 2005. It did not include the addition of young lambic or Beerenauslese Goldackerl wine.		This beer is very similar to the [[Cantillon_Goldackerl_Lambic\|Goldackerl Lambic]] which was available on draught only at [[Akkurat]] in 2005. It did not include the addition of young lambic or Beerenauslese Goldackerl wine.

	==Bottle Log==		==Bottle Log==

Matthew: /* Description */

2025-01-19T19:08:00Z

Description

← Older revision		Revision as of 19:08, 19 January 2025
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	Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with Noble Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.		Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with Noble Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.

	Opitz sent Van Roy a 50/50 blend of ~~35kg~~ of Sämling and ~~35kg~~ of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>		Opitz sent Van Roy a 50/50 blend of 35 kg of Sämling and 35 kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>

	The grapes were macerated and placed in a second fill cognac barrel with a 2 year old lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.		The grapes were macerated and placed in a second fill cognac barrel with a 2 year-old-lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.

	Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>		Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>

	Goldackerl Gueuze was bottled in both ~~75cl~~ and 1.5L bottles.		Goldackerl Gueuze was bottled in both 750 mL and 1.5 L bottles.

	Analysis was done on the beer, confirming that it was 10.1% alcohol, making it one of the strongest lambics ever created. It was called a gueuze as opposed to a lambic to allow the consumer to understand that it was sparkling. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>		Analysis was done on the beer, confirming that it was 10.1% alcohol, making it one of the strongest lambics ever created. It was called a gueuze as opposed to a lambic to allow the consumer to understand that it was sparkling. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>

Matt: /* Description */

2020-04-17T16:19:24Z

Description

← Older revision		Revision as of 16:19, 17 April 2020
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	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Jean Van Roy partnered with renowned ~~austrian~~ winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with Noble Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.		Jean Van Roy partnered with renowned Austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with Noble Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.

	Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>		Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>

Adam: /* Description */ typos

2015-04-23T03:13:31Z

Description: typos

← Older revision		Revision as of 03:13, 23 April 2015
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with ~~Nobel~~ Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.		Jean Van Roy partnered with renowned austrian winemaker Willi Opitz to create the Goldackerl Gueuze. The goal was to create a beer using grapes infected with Noble Rot (Botrytis Cinerea). The moisture where these grapes are grown forces water out of the grapes and crystalizes the sugars. This intensifies the flavors and adds unique characteristics.

	Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>		Opitz sent Van Roy a 50/50 blend of 35kg of Sämling and 35kg of Welschreisling grapes. That is the same 50/50 mixture that Opitz uses to make the Beerenauslese Goldackerl wine. <ref name=rbgoldackerl>Ratebeer - Cantillon GoldAckerl Gueuze, http://www.ratebeer.com/beer/cantillon-goldackerl-gueuze/46963/</ref>

Bill at 15:02, 1 February 2015

2015-02-01T15:02:15Z

← Older revision		Revision as of 15:02, 1 February 2015
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	Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.		Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.

	~~It was called a gueuze as opposed to a lambic to allow the consumer to understand that it was sparkling.~~ Analysis was done on the beer, confirming that it was 10.1% alcohol, making it one of the strongest lambics ever created.<ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>		Analysis was done on the beer, confirming that it was 10.1% alcohol, making it one of the strongest lambics ever created. It was called a gueuze as opposed to a lambic to allow the consumer to understand that it was sparkling. <ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>

	== History / Other Notes ==		== History / Other Notes ==

Bill at 15:01, 1 February 2015

2015-02-01T15:01:51Z

← Older revision		Revision as of 15:01, 1 February 2015
Line 11:		Line 11:
	Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>		Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>

	Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.		Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.

			It was called a gueuze as opposed to a lambic to allow the consumer to understand that it was sparkling. Analysis was done on the beer, confirming that it was 10.1% alcohol, making it one of the strongest lambics ever created.<ref name=Stene>Stene Isacsson, Communication with Lambic.Info, January 31, 2015</ref>

	== History / Other Notes ==		== History / Other Notes ==

Ryan: /* Description */

2015-01-17T15:34:33Z

Description

← Older revision		Revision as of 15:34, 17 January 2015
Line 9:		Line 9:
	The grapes were macerated and placed in a second fill cognac barrel with a 2 year old lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.		The grapes were macerated and placed in a second fill cognac barrel with a 2 year old lambic that was specifically selected for its soft flavors and wine characteristics. Active fermentation occurred for almost 3 months. Young lambic was then added at bottling for carbonation.

	Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>.		Finally, Beerenauslese Goldackerl wine was added directly to the beer before bottling to provide fermentable sugars and extra flavor.<ref name=brewersbugle>The Brewer's Bugle, http://www.undergroundbrewers.org/bugle/Bugle-2005-06.pdf, 2005</ref>

	Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.		Goldackerl Gueuze was bottled in both 75cl and 1.5L bottles.