How was Drie Fonteinen rated? That is my favorite
Lambic these days...basically talking about the Gueuze,
as their fruit lambics are pretty hard to find lately.

Bill Coleman

===========================


"Lew Bryson" > wrote in message
. com...
> I participated in a lambic tasting today in Baltimore, set up by Tom
> Cizauskas of Legends, Ltd. We were in two groups, a mixture of beer, wine,
> and food people, tasting 10 lambics each -- gueuze, unblended, and
fruit --
> completely blind. I don't even know how many lambics there were; we didn't
> get the same ones in each group. I had to leave before full results were
> promulgated, but some interesting raw results were given out. My group was
> mostly beer people (self-selecting, we just happened to sit together); our
> second-lowest score went to Frank Book Kriek (we thought it was too sweet,
> not very complex), which was the one ranked highest by the group with
almost
> all wine people. Our two favorites were Cantillon Lou Pepe and Hanssens
> Kriek, and I don't believe the wine people liked either of them. Can't
wait
> to get the rest of the results.
>
> Great tasting, very well handled, and intense in the discussions. We
> generally agreed on things in the beer group, though Steve Frank (another
> writer, from Mid-Atalantic Brew News) and I tended to want more hardcore
> stuff in the lambics. I've only done two tastings similar to this; my
first
> "serious" tasting back in 1992, with 12 gueuze lambics, and the Monk's
> all-lambic dinner some four years ago, with 11 lambics. Excellent
> opportunity, and my thanks to Tom for inviting me. I hope to write this up
> for Ale Street News.
>
> --
> Lew Bryson
>
> www.LewBryson.com
> Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both
> available at <www.amazon.com>
> The Hotmail address on this post is for newsgroups only: I don't check it,
> or respond to it. Spam away.
>
>