tag:blogger.com,1999:blog-7241461776553296260.post765864577168594567..comments2023-06-24T10:32:18.800+01:00Comments on IAMCIDER: Documentary explorations into the world of Cider by Bill Bradshaw: Cider & her sour cousin BeerAnonymoushttp://www.blogger.com/profile/04828307034814527077noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7241461776553296260.post-84929696166415790282011-04-30T04:07:39.737+01:002011-04-30T04:07:39.737+01:00Nice post Bill. I find it a divine coincidence tha...Nice post Bill. I find it a divine coincidence that I brought home a Rodenbach tonight and end up reading this. I've always thought the same of sours. For me it is the acids and the tannin characteristics I love.Dave Whitehttp://www.oldtimecider.comnoreply@blogger.comtag:blogger.com,1999:blog-7241461776553296260.post-40061967554374692802011-04-28T20:00:12.786+01:002011-04-28T20:00:12.786+01:00Some constructive criticism, so don't take thi...Some constructive criticism, so don't take this for the rants of a hater please!<br /><br />1) Something from England is English, like your example of "English ale." Something from Belgium is Belgian, like "Belgian beer." "Belgium beer" is like "England ale."<br /><br />2) Rodenbach is a Flemish sour ale, not a lambic. It is made by an entirely different fermentation process.<br /><br />3) Lambic is the base beer made when spontaneous fermentation is complete, and it is typically quite flat. If one packages it in a thick-walled bottle and adds a "dosage" of something sweet, like sugar or fresh wort, and seals the bottle, it will condition in the bottle, and the result is gueuze. (Rather like English bottle-conditioned ale, isn't it?) If, instead of sugar, fruit is employed, the resulting beer often takes on the name of the fruit: Kriek for cherry, Framboise for raspberry, and so on.<br /><br />4) Lindemans is the largest of the lambic makers, but still just one of several, mostly concentrated in a region called the Payottenland, just west of Brussels. Some of these producers are very small, and their beers aren't easy to find even in their home region. Names to look for include Cantillon, Girardin, 3 Fonteinen, De Cam, Hanssens, and Mort Subite.<br /><br />As an aside, another beer style has something in common with lambic. It's called Gose, and is associated with the German cities of Leipzig and Goslar. Gose has a tart, lightly-sour (and sometimes not light at all!), lightly-spiced character, and may also appeal to cider drinkers. Germany also has a cider culture as well, based in Frankfurt am Main, where a range of specialist taverns serve the local Apfelwein ("apple wine"), worth seeking out for people interested in an interesting, and not widely known Continental variation on cider.<br /><br />Cheers!DonShttps://www.blogger.com/profile/07105448918351534317noreply@blogger.com