Tilquin Experimental Fruit Series: Difference between revisions

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==Cassis Tilquin==

Cassis Tilquin was made with frozen organic black currants at a concentration of 250 ~~grams of fruit per liter of lambic~~. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Cassis Tilquin was made with frozen organic black currants at a concentration of 250 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

[[File:GUEUZE FUTS fruits8 CASSIS.png|center|175px]]

==Framboise Tilquin==

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==Mirabelle Tilquin==

Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 ~~grams of fruit per liter of lambic~~. Due to only receiving 11 ~~kilograms~~ of the fruit, only one keg was created from this experiment.

Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 g/L. Due to only receiving 11 kg of the fruit, only one keg was created from this experiment.

[[File:GUEUZE_FUTS_fruits14_MIRABELLE.png|center|175px]]

==Myrtille Tilquin==

Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 ~~grams of fruit per liter of lambic~~.

Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 g/L.

[[File:GUEUZE FUTS fruits6 MYRTILLE.png|center|175px]]

==Myrtille Sauvage Tilquin==

Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 ~~grams of fruit per liter of lambic~~. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

[[File:GUEUZE FUTS fruits2 MYRTILLE SAUVAGE.png|center|175px]]

==Rhubarbe Rouge Tilquin==

Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 ~~grams of fruit per liter of lambic~~. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

[[File:GUEUZE FUTS fruits10 RHUBARBE ROUGE.png|center|175px]]

==Sureau Tilquin==

Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 ~~grams of fruit per liter lambic~~. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

[[File:GUEUZE FUTS fruits12 SUREAU.png|center|175px]]

@@ Line 6: / Line 6: @@
 ==Cassis Tilquin==
-Cassis Tilquin was made with frozen organic black currants at a concentration of 250 grams of fruit per liter of lambic.  This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Cassis Tilquin was made with frozen organic black currants at a concentration of 250 g/L.  This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits8 CASSIS.png|center|175px]]
 ==Framboise Tilquin==
@@ Line 22: / Line 22: @@
 ==Mirabelle Tilquin==
-Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 grams of fruit per liter of lambic. Due to only receiving 11 kilograms of the fruit, only one keg was created from this experiment.
+Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 g/L. Due to only receiving 11 kg of the fruit, only one keg was created from this experiment.
 [[File:GUEUZE_FUTS_fruits14_MIRABELLE.png|center|175px]]
 ==Myrtille Tilquin==
-Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 grams of fruit per liter of lambic.
+Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 g/L.
 [[File:GUEUZE FUTS fruits6 MYRTILLE.png|center|175px]]
 ==Myrtille Sauvage Tilquin==
-Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits2 MYRTILLE SAUVAGE.png|center|175px]]
 ==Rhubarbe Rouge Tilquin==
-Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits10 RHUBARBE ROUGE.png|center|175px]]
 ==Sureau Tilquin==
-Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 grams of fruit per liter lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits12 SUREAU.png|center|175px]]