Donnerstag, 29. September 2011

Cantillon: Gueuze and Lambik - Interview with the master

Q & A with Cantillon’s Jean Van Roy « Embrace The Funk:

"Lambic is alive and a very important thing for me is to “understand” my beer, to be close of my product, to understand it. Otherwise a cold temperature for a natural cooling is necessary and time is also very important. The beer will decide itself when it will be ready. There is no real control on the fermentation and everything is question of experience."

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