tag:blogger.com,1999:blog-7119424323980222760.post3001145915775719590..comments2023-11-03T04:57:45.345-04:00Comments on HolzBrew, For the Love of Craft: The difference between gueuze and lambicHolzBrewhttp://www.blogger.com/profile/08551917356646521925noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7119424323980222760.post-6335285596373957152011-04-03T11:03:09.080-04:002011-04-03T11:03:09.080-04:00Great point on the lactic versus acetic character!...Great point on the lactic versus acetic character! I'll have to see if I can find a copy of that book. I've been reading 'Wild Brews' by Jeff Sparrow lately. That book is chalk full of information.HolzBrewhttps://www.blogger.com/profile/08551917356646521925noreply@blogger.comtag:blogger.com,1999:blog-7119424323980222760.post-43812163242946599872011-04-03T10:48:07.521-04:002011-04-03T10:48:07.521-04:00Also: Younger lambic is more lactic, while the old...Also: Younger lambic is more lactic, while the older lambic brings more acetic acid to a gueuze blend. Wonderful complexity!<br /><br />Lambic by Jean-Xavier Guinard (Brewers Publications 1990) is a useful book on lambic production, microbiology, and flavor, but, unfortunately, it's out-of-print.<br /><br />Great post!THOMAS CIZAUSKAShttps://www.blogger.com/profile/16485107199809830204noreply@blogger.com