Beer, Cider, & Sake

Aging lambics


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Beer, Cider, & Sake 9

Aging lambics

Josh | Feb 12, 2008 09:03 AM

Last night, I had the privilege of sampling a 1996 Cantillon Kriek. It was really amazing - the years of aging had reduced the aggressive sourness, and allowed the sediment to settle to the point where the beer had an incredible clarity, too. I was a little surprised, in that everything I've ever read about aging beer seems to suggest that only high alcohol brews can withstand long aging times.

Has anyone else experimented with this? Is lambic more suited to aging because of its high acidity?

Want to stay up to date with this post?

Recommended From Chowhound