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Mort Subite brewing tidbits


read 574 times • 15 replies • posted 2/1/2013 11:24:18 AM

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levifunk 12:
http://www.youtube.com/watch?v=yUhtz4CFDDE#!

Some tidbits of their brewing process as described by the head brewer:

@19:55 - he describes the fruiting process in detail for their kriek. If I hear him correctly, they use lambic brewed in Feb/March and fruit it with cherries in July. So....fruiting at 4-5 months...yikes. But at least they use whole fruits.

@23:50 - he says their Original Lambic is 50% old lambic and 50% young lambic.

@25:35 - he says "young" lambic is at maximum 2 months and "old" lambic is at minimum 1 year. They donít use any lambic of the age 3-11 months for blending. Also the oldest barrels are 4 years....after that "too much sherry flavor".

@27:35 - he says the "oude" on oude kriek signifies that it is only lambic and fruit. "no juice, nothing for the color, nothing for the flavor".....which I guess is an admission they add those things to the regular kriek? It sounds like Oude Kriek is all "old" lambic (>1yr) on cherries, and then blended with 5% young lambic for bottling.

@29:40 - Oude Kriek is made with 7,000 kilos of cherries and 25,000 liters of lambic....more than 30% cherries. (2.33 pounds per gallon)

@31:25 - Oude Geuze is 95% "old" lambic (again 5% young for bottling) with an average age of 3 years. Nice.

@32:10 - he has a bit of a rant on how he dislikes the category term "Sours" or describing lambic/geuze as "sour". Instead advocating the term "Brute" and using champagne terms to describe geuze.
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CanIHave4Beers 3271:74
Thanks for the info!

The non-sweetned offerings I had from them (Oude Gueuze and Jonge Lambik) were both very enjoyable. I should have really tried harder to get the Oude Kriek, but alas I only had so much time...
2/1/2013 11:29:12 AM

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puzzl 3251:138
Mort Subite Oude Kriek may be the most underappreciated beers on the site. That thing is an absolute work of art.
2/1/2013 11:37:42 AM

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levifunk 12:
I also found written from a person who attended Mort Subiteís open brewery day:

"Most of their output is syrupy sweet lambics like Kriek Xtreme where, if there even is any, the spontaneous fermentation comes from air pumped in rather than traditional open fermentation, any fruit flavor comes from syrup, and it is aged in steel."

http://aconsideredglass.blogspot.com/2010/05/open-breweries.html

There is a picture there of the stainless fermentation/aging vessels as well as the large oak barrels they use for their "Oude" products.
2/1/2013 11:38:31 AM

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radarsock 914:48
Much appreciated.
2/1/2013 11:39:41 AM

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levifunk 12:
Originally posted by puzzl
Mort Subite Oude Kriek may be the most underappreciated beers on the site. That thing is an absolute work of art.


I agree. I picked up a couple bottles while in Canada and quite enjoyed it. Might have to have my last one tonight ;)
2/1/2013 11:40:32 AM

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levifunk 12:
What I find most interesting is they donít use a coolship (and even more interesting is that they are a member of HORALS )
2/1/2013 11:45:37 AM

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beastiefan2k 2432:177
Originally posted by levifunk
What I find most interesting is they donít use a coolship (and even more interesting is that they are a member of HORALS )

there is a reason why not all traditional lambic brewers are part a part of HORAL.
2/1/2013 12:21:33 PM

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levifunk 12:
Originally posted by beastiefan2k
Originally posted by levifunk
What I find most interesting is they donít use a coolship (and even more interesting is that they are a member of HORALS )

there is a reason why not all traditional lambic brewers are part a part of HORAL.


Cantillon is the only one who isnít, correct?
2/1/2013 2:03:07 PM

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javit
What are their thoughts on American Lambic?
2/1/2013 5:01:50 PM

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arrogantb 1402:
Originally posted by javit
What are their thoughts on American Lambic?






2/1/2013 7:13:44 PM

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