Petite Gueuze Tilquin - Revision history

Gaël: /* History / Side Notes */

2025-10-06T09:37:22Z

History / Side Notes

← Older revision		Revision as of 09:37, 6 October 2025
Line 14:		Line 14:
	Obviously controversial in the world of traditionnal lambic, Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.		Obviously controversial in the world of traditionnal lambic, Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.

	To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any damages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make ~~fully~~ sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer ~~of the product~~ when canned at the right time.		To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any damages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make 100% sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer when canned at the right time.

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

Gaël: /* History / Side Notes */

2025-10-06T09:35:53Z

History / Side Notes

← Older revision		Revision as of 09:35, 6 October 2025
Line 14:		Line 14:
	Obviously controversial in the world of traditionnal lambic, Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.		Obviously controversial in the world of traditionnal lambic, Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.

	To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any ~~dammages~~ to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make fully sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer of the product when canned at the right time.		To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any damages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make fully sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer of the product when canned at the right time.

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

Gaël at 09:35, 6 October 2025

2025-10-06T09:35:09Z

← Older revision		Revision as of 09:35, 6 October 2025
Line 12:		Line 12:
	== History / Side Notes ==		== History / Side Notes ==

	Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.		Obviously controversial in the world of traditionnal lambic, Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.

	To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any dammages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make fully sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer of the product when canned at the right time.		To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any dammages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make fully sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer of the product when canned at the right time.

Gaël: Created page with "Image Needed ← Gueuzerie Tilquin NOTOC == Description == Petite Gueuze Tilquin is the first gueuze ever conditionned in a can (a few kegs were also produced). It is a blend of 70% 1-year-old light Meerts and 30% 2-year-old lambics, all spontaneously fermented and matured in oak barrels. Unfiltered and unpasteurized, this beer was given 2 months to sponta..."

2025-10-06T09:34:16Z

Created page with "right|200px|link=Lambic.Info:About#Bottle Collection|Image Needed ← Gueuzerie Tilquin __NOTOC__ == Description == Petite Gueuze Tilquin is the first gueuze ever conditionned in a can (a few kegs were also produced). It is a blend of 70% 1-year-old light Meerts and 30% 2-year-old lambics, all spontaneously fermented and matured in oak barrels. Unfiltered and unpasteurized, this beer was given 2 months to sponta..."

New page

[[File:Bottle_bw-Generic.jpg|right|200px|link=Lambic.Info:About#Bottle Collection|Image Needed]]
[[Gueuzerie_Tilquin#Beers|← Gueuzerie Tilquin]]
__NOTOC__
== Description ==

Petite Gueuze Tilquin is the first gueuze ever conditionned in a can (a few kegs were also produced). It is a blend of 70% 1-year-old light Meerts and 30% 2-year-old lambics, all spontaneously fermented and matured in oak barrels. Unfiltered and unpasteurized, this beer was given 2 months to spontaneously refermented in the can.

After running into some troubles to find someone willing to can lambic because of the fear of cross-infection, it was finally canned with the help of Brasserie Minne (Somme-Leuze).

For the first release, 12.450 cans were produced.

== History / Side Notes ==

Pierre Tilquin describes the beer as a lighter gueuze, a "no-brainer" refreshing version meant to be enjoyed over summer or on the go without thinking too much about it. It is not meant to replace a classic gueuze.

To make the conditionning in can possible, 6 years of work were necessary. First, to make sure the liquid wouldn't cause any dammages to the can's lining (and cause any danger to consumers) : indeed test have been conducted in the US regarding sour beer in cans, with results that all highlighted the problematic role of acetic and lactic acids in the degradation of the can after a while. Since lambic has low level of both, researches were necessary to establish safety levels, and results were promising, in particular with a lower ABV as it is the case here. A lower Meerts had to be produced by Boon to make it work. Another issue was stability and refermentation as lambic is fully spontaneousely fermented, so the right level of fermentation had to be calculated and tested in order to make fully sure the final product was stable. Thankfully, as a blender, Tilquin has access to a wider range of flora and bacterias than most, which helps getting a full attenuation / fermentation rather easily even with lower alcohol levels, which assures the stability of the beer of the product when canned at the right time.

==Bottle Log==
<center>

{| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "
|+ Bottle Log
|-

! Bottle date
(mm/dd/yyyy)
! Bottle Size
! Label / Notes
|-
||10/16/2024||330 mL||First can ever produced
|-
|-
|}
</center>

[[Gueuzerie_Tilquin#Beers|← Gueuzerie Tilquin]]