Originally posted by jleblanc I think that has more to do with them not exporting much of it and less to do with hoarding, though admittedly I do have my fair share of black label bottles. |
Originally posted by BenH I think it depends on which lambic you’re talking about and I haven’t had lomng-aged lambics from all the producers, but I’m sure some on here have. I find Cantillon Gueuze becomes more refined after a few years, then starts becoming really sharply sour, high citric acids after like 10+ years. 3 Fonteinen tends to develop more funk and a refined mineral, wet pavement note, though every blend is going to be different. I notice that most of the "Vintage" 3 Fonteinen blends, which are always going to be more aged at the time they’re released, are more sour on average. |
10-12 cases of Tilquin 375s at my store, and several cases of just about every Hanssen’s flavor (375s). 10 cases of Boon Marriage Parfait 2008 (375s) and many cases of the normal Boons and Beersels... a few bottles of Girardin Black Label as well. |
Originally posted by drowland i enjoy the marriage parfait. |
Originally posted by t0rin0 Sup? |
Originally posted by randomgarbage how much you got left? |
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