RHUBARB 🤘 Another newbie in the
#HopHideout fridge for @belgiumbeerweek this time from the wonderful @gueuzetilquin They opened their doors in 2009 becoming the first gueuze blendery in the mainly-French-speaking area of Wallonia, southern Belgium.
Tilquin Oude Rhubarbe à l’Ancienne 6.3% 2021/2022 375ml Bottle 🍾
Spontaneously fermented lambic conditioned on Belgian rhubarb. Vintage 2021/22. This beer base is roughly 60% malted barley and 40% wheat, with the use of aged hops in the boil. A
#coolship is then used for the natural fermentation from micro-organisms in the air. Tilquin have started brewing their own wort (we think 2022, as the new equipment was part of their
#toerdegueze tour!) and use
#lambic supplied from local breweries such as Boon, Lindemans, Girardin, and Cantillon. They fill oak barrels on site to age the wort with spontaneous fermentation in barrels for a period of 1 to 3 years. For this beers there’s beers of 1, 2 and 3 years blended and refermented in bottle.
The beer is full of sparkle with balanced acidity and rhubarb notes. A delight.
#lambic #geuze #gueuze #tilquin #bbw23 #belgium🇧🇪
#belgiumbeer #spontaneousfermentation
