Reading the blogs this afternoon, I had one recurring thought. I could use a drink.
On the way home I picked up a Cassis Lambic and a Kriek Lambic, as well as an Excalibur Limited Edition.
Quick question- what temperature should I serve it, and any particular type of bear stein? I am assuming the Cassis will not be as sweet as the Kriek, so I am going to start with the Cassis. What should I have for dinner?
rawshark
A date?
Stooleo
Belgium beers are usually served out of a goblet shaped glass. The serving temp should be around 40-45 F. drink it slow and allow it to warm up which reveals other flavors. As for dinner I think the cassis would be great with something rich, like a roast leg of lamb. enjoy.
Pelikan
They’re both pretty sweet, somewhere between “serve in a thimble sized glass” sweet and “is this a chick drink?” sweet.
That said they’re pretty good, like creamy cherry and cassis soda with a kick. I’d recommend a succulent meat dish, a really juicy but not spicy burger, (like say with a slice of pear and a slice of brie on top.) Or maybe just enjoy it after dinner.
Traditionally they’re served just a little above refrigerator cold and in a goblet.
Personally, I’d suggest Unibroue’s Ephemere if you’re looking for something out of the norm, dry apple with a touch of coriander, very tasty.
James Joyner
Offhand, I’d say the Cassis would go well with
Venison, roasted pork tenderloin with rosemary cream sauce, scones, New York style cheesecake, and fresh fruit.
Jake
You appear to have a decent beer store in WV. How did that happen?
Pelikan
Also, I’d steer clear of serving anything in a bear stein, too unstable, and you’ll be constantly bailing it out.
Volum
Lambic, is not really a bier, however. And all Belgium biers are served in different shaped glasses. Some tall flutes, some wide-rimmed goblet styles, some that are hybrids. (I really only know this from visiting Belgium about a dozen times now, and am officially an annoying bier snob)
They’re all very different, and the glasses are developed along with the bier for specific reasons. (bring out certain flavors at certain temps etc).
Lambic, is actually the first Belgian alcoholic drink, long before they developed their biers. I can’t think of a single Belgian bier that should be consumed anywhere above 45°F.
I would say you may want to pour the Lambic into your average goblet, definitely not a pint-glass or bierstein.
If you’d like anymore tips of awesome biers to try, give me an email and I’ll send you a nice list :)
Butch
Naw – it’s a weekeday. Lamb is too much work (and I’m a cook). I was thinking more like a salad and something on the grill.
Jay B.
Most Belgian beers are served in a goblet, but not lambics. They are usually served in tall, thin glasses more like champagne flutes than the classic Duvel goblet.
Buckethead
I wouldn’t drink a lambic with dinner if I had the choice, they’re too sweet. They do go well with dessert.
Gus
Or as dessert.
Mary
I don’t have anything to add to the advice above, but the next time you pick up a nice lager (and it has to be lager), save 3 ounces for Almost-No-Knead Bread, which is dead easy and to die for. (I’d raise the rack to the second lowest position to avoid getting a bottom crust that’s too dark, but otherwise, my first loaf this weekend worked like a charm.)
Joshua Norton
Drink everything out of the bottles. Have a few tokes of something festive. Dinner should be Spam and Twinkies purchased from the 7-11 in anticipation of a munchie attack.
Laura W
Family size Ruffles with Ridges; 16oz container of onion dip (try to find one without MSG and good luck with that.)
Follow with two Ben & Jerry’s pints of your choice from the following list:
Chunky Monkey
Cinnamon Buns
Creme Brulee
Colbert’s Americone
and just in case Gregory’s show is super depressing tonight (and when is it not?) get some Pfish Food for the chocolate fix.
Lately I not only need a few drinks at night (er, late afternoon?), I need “comfort food”. It’s not a good sign and bodes poorly for the next four months, and my recent 35lb weight loss.
Punchy
Is this Ben’s gay brother?
wini
Did you see Colbert last night? Opening segment was great.Apparently, Belgians are “waffle hump*rs”.
Perry Como
Or on dessert.
Sarcastro
What? Are you not aware of the bogus mathematical formula that is the Property of Ones?
It goes like this: The ONEitude is directly proportional to the Colditude of the ONE.
Got that? The colder it is the more of a one it is. Because you don’t want to end up with a Cold None. I wouldn’t wish that on anybody. But now in foreign lands, they’ve been known to drink Not So Cold Ones, Room Temperature Ones, and even Warm Ones. But where I come from, it’s CUH-HOLD ONES. Though I have to admit, on certain evenings in late spring, a Cool One can be very refreshing.
Props to Strong Bad.
Sarcastro
OK, so the ‘sup’ tag works in preview but not when posted? Luh-hame!
What about Sub?
Joshua Norton
Mmmmmmm. Cinnamon Buns ice cream.
Sarcastro
Nope.
Steve Balboni
From a brewer friend that I happen to be sitting next to at his brewery right now, “I drink it cold but 50* is the proper temp”
Tulip stein
TheFountainHead
These are good with Mexican food, cause they’re so sweet it’s almost like drinking a Mango Margarita.
Phoenix Woman
Totally O/T, but John, are you a poker player?
If so, check this out.
The Other Steve
Yeah, I’m shocked. I would have figured your liquor store already carried both kinds of beer. Bud and Bud Lite.
What’s with this elitist belgian crap? You some kind of America hater? An American-made Budweiser ain’t good enough for ya?
Tsulagi
Slap on your combat Birks and complete your arugula chewing journey to pure Democrat…go with sushi. California roll of course.
Actually, beer does go well with sushi and sashimi. Korean food too. Good beer washing down spicy Korean short ribs and fire-breathing-hot kimchi is good stuff.
jibeaux
I reiterate my standing recommendation of lambic & champagne. I will continue to reiterate it until someone comes here and admits that it is yummy.
Jason
Are those the new Budweiser lambics? I recommend them with the new Mussels McBrussels happy meal.
John Cole
This is going to cause problems.
Not only do I have about 8 pairs of Birkenstocks, but I used to sell them for a living. I built and ran a clothing store after undergrad- an expansion store in a different city for the one I worked for in undergrad. And, as has been mentioned before I went to dozens of dead shows.
And yes, I am a fan of Texas Hold-Em. I even own Super System and about ten other books.
Martin
What about Budweiser? To be served out of a distinctive plastic cup, of course.
Krista
You have 8 pairs of Birkenstocks? Those are some damn ugly shoes. Their only redeeming quality is that they are made of natural materials. Please don’t tell me if you own Crocs, however. I’d have to reconsider my friendship with you.
A question about the Birks, though…couldn’t you hear their tiny, hippie little souls screaming in your closet when you voted Republican?
iluvsummr
I prefer the cassis to the kriek (something about blackcurrants just does it for me). I like lambics with dessert, never tried them with a meat dish.
Mary
Pfft. I’m deeply disappointed that you wear nasty foreign Birkenstocks instead of American success stories Crocs. I can’t even trust your taste in butt-ugly shoes.
John Cole
I think I am going to go for grilled chicken over a nice salad.
Will a balsamic vinagrette be too much sweet with the lambic, or should I go with a red wine vinegar. I have some really nice peaches I am going to dice and put on the salad, as well.
phobos
Foreign elitist beer? You’re going to need some arugula with that, comrade.
Phoenix Woman
And yes, I am a fan of Texas Hold-Em. I even own Super System and about ten other books.
Thought so. You’ve already seen this, but I thought you’d like to see it again after this crazy week:
Okay America:
Your choice is between the guy who crashed five jets, makes shit up, and loses tens of thousands of dollars in 18-hour shifts at the craps tables — or the guy who plays and wins at Texas hold ’em, five card stud, and seven card stud.
Think hard.
Ninerdave
You’re home at 12:21 pm?
Elitist.
Original Lee
John, chicken will be OK, especially smothered in fresh salsa. But for future reference, most Belgian beers go extremely well with the national dish of mussels and fries. The lambics tend to go better with the tomato-based sauces.
johnosahon
i am an elitist i know nothing about beers, you go ask rich cindy.
cyntax
My thoughts are that sweeter might work better here, and balsamic would go better with peaches than red wine vinegar, but you might want to consider supplementing with a balsamic reduction that you could drizzle over the peaches and chicken (but then I wouldn’t be having the lambic over dinner so maybe you should ignore all this…).
Velvet Elvis
Drink it out of something with a wide enough top that you can smell it as you drink it. Because of the yeast strains used, Belgian beers tend to have estery floral/banana notes that you really need to both smell and taste.
Face
There are days where I literally have to double- and triple-check the URL to make sure I’m at the BJ website. Today is certainly one of those days.
To think Teri Schiavo went thirsty just to get you to go fruity beer on us. Somewhere she’s rolling in her grave…probably cuz she’s not quite brain dead yet.
Joe
Lambic should always be served in a champagne flute…thats how I had my gueuze served at a belgian beer bar near me in PA. Can’t recommend foods since I don’t know that stuff, but definitely use that glass. And be prepared for the tartness.
mrmobi
That’s just great, Professor Cole. I quit drinking, and you start beer blogging.
Can I ask a favor? Please, no bourbon blogging. Please!
JWeidner
*BANG*
Brain. Go boom. Statement make no logic
Richardson
John, whatever you have for dinner make sure it contains, mussels, fries and a waffle to bring out that distinctive Belgian flavor. Top it all off with an arugula and Belgian endive salad to show what an elitist, international snob you are. Then buy a house in Provence right next to Richard Perle’s and crank up the music.
Punchy
/shakes fist at Kris, stares lovingly at blue foamy “sandals”
Gary Hussein Farber
Clearly, John, if you can’t figure out what to have for dinner on your own, you’re another victim of learned helplessness.
I’d recommend seafood, but perhaps not in West Virginia.
gbear
Pizza for dinner.
Nature’s most perfect food.
Tsulagi
Let me get this straight.
After you’re done driving tanks, you sell butt-ugly Birks for a living even owning a pair for each day of the week. You hung out with hippies at Dead concerts, and no telling what else you shared with them.
Now you’re fretting whether to chance going with a balsamic vinaigrette, or play it safe with a red wine vinegar.
Dude, two things come to mind from those data points. You’ve been a closet liberal, and you need to find a nice girl with a great rack.
peach flavored shampoo
You and Ann Coulter may have been the only Dead attendees who voted for Bush. Just think — with better luck, there could have been that chance hookup between you and the Leggy Twig. You could have had FairTax foreplay followed by tax-cut cunnilingus.
DUDACKATTACK!!!
OK, I’ll play adult for John’s question-
Pair Lambics with something meaty dishes that have a little spice. Chili-rubbed pork, Tandoori chicken..
To prepare / pour a good Lambic, keep it cold, in the fridge. Chill a tall, stemmed glass for a bit then pour the Lambic s-l-o-w-l-y and place the filled glass back in the fridge for 3-5 minutes to let it breathe. Remove beverage from fridge and enjoy.
cleek
pan-fried mango curry chicken.
nightjar
I was raised on PBR’s procured from drive-around bootleggers in a dry county. Lambic-shlambic.
Krista
Shoes that resemble bathtub toys should not be worn in public by anybody over the age of 6. And even then, I wonder…
I was at the mall yesterday and ahead of me was woman with two children — one was about 4 and the other was a mere toddler. Both kids were wearing Crocs. We were all riding the escalator, and the toddler’s feet were right at the side edge of the steps, despite the warning sticker posted on the entrance to the escalator. Needless to say, as we descended, I mentally prepared myself to drop my parcels and grab the child to safety if I had to. Nerve-wracking.
Ivan Ivanovich Renko
Anyone here try any of the Ommegang Brewery selections? I’m pretty much addicted to the Abbey Ale; but they also have Three Philosophers, a cherry lambic mated to an abbey ale– fabulous stuff.
Oh, and food?
Sod that. Bring me more ale!
phobos
OT: I’ve been told that congress just overruled—for the third time in history—Bush’s veto on something or other that he didn’t like. Yay!
/runs with scissors
Dreggas
O/T (well maybe not, might want to take up drinking full time) Dow closed below 11k, it’s a bear market supposedly.
Teak111
“Use a drink.” Don’t think I have ever said that to myself, I could use a drink.
In fact I am constantly telling myself not to drink. Because when I do, I tend to want to chase the dragon (get sheet-faced).
So my question is, when you drink, are you just enjoying a nice beer or wine, or are you medicating? Seems lately I’m mostly medicating. Thats why I prefer booze, to much beer needed to get a good buzz.
John Cole
Nah, it was just such a nice sunny day, with no humidity, and I haven’t grilled and sat on the porch and read in a while, so I thought to myself on the way home that I would pick up a cigar and a pint (two, actually), and relax tonight. And I would be lying if the Anheuser-Busch thread from yesterday did not inspire me. Otherwise I would have just picked up a nice Sout african or new zealand sav blanc.
SteveinSC
Sweet beers!? You must be fucking crazy or bereft of taste buds. What to have with it? Try syrup of ipecac.
Michael Brown
And in the desert, in a champagne flute, with some BBQed iguana, followed by a Macanudo Maduro. No-brainer.
Laura W
Medicating.
Which is why, for the first time in my many drinking years, I have just recently switched to Ketel One Citroen and (diet) tonic. Never liked vodka at all prior to this summer. Wonder what it was that pushed me over that fine ledge I teeter upon so precariously? (Here’s to you, Billary.)
Any other summer in my life would find me reaching for a well-chilled bottle of New Zealand Sauv Blanc. Or at least, a 1.5 of cheap Chilean Rose.
Ooops. Hardball starting.
It’s Ketel One O’Clock!
cleek
yup. i like ’em. yum.
Laura W
Before my brain explodes from the pain of Pat Buchanan screaming at me so early into Ketel One O’Clock…I’d like to share something I haven’t seen commented upon elsewhere yet. (And I know I don’t know any of you, but my four cats and dog are pretty bored by my political ranting by now.)
I walked in today and turned on the tube in time to catch Bush saying in his press conference:
“I’m 64, guys. I forget a lot of stuff lately.”
If I had Ketel One in my mouth, I would’ve shot it out my nose. My first thought was:
What a GREAT thing to say in reference to yourself, Dude!
My second thought was:
What a GREAT thing to say in reference to McCain!
My third thought was:
Who is gonna rip on this first and best? Stewart? Colbert? Conan?
Laura W
Before my brain explodes from the pain of Pat Buchanan screaming at me so early into Ketel One O’Clock…I’d like to share something (probably OT but definitely related to the “I need a drink” theme) I haven’t seen commented upon elsewhere yet. (And I know I don’t know any of you, but my four cats and dog are pretty bored by my political ranting by now.)
I walked in today and turned on the tube in time to catch Bush saying in his press conference:
“I’m 64, guys. I forget a lot of stuff lately.”
If I had Ketel One in my mouth, I would’ve shot it out my nose. My first thought was:
What a GREAT thing to say in reference to yourself, Dude!
My second thought was:
What a GREAT thing to say in reference to McCain!
My third thought was:
Who is gonna rip on this first and best? Stewart? Colbert? Conan?
Punchy
I…./looks around first/….uh….hesitate to say this, but I’ve…er…me and others…have taken a shine to the new Parrot Bay Rum “coolers”. They’re fucking awesome. However, I’ve found it’s easier on the pysche and ego if you pour them directly into an empty, rinsed Bud bottle first, and drink from it. ESPECIALLY on a golf course or poker table.
Laura W
I’m so ashamed.
The post took so long to load, I thought I had time to stop the load, go back in, do some editing, and start it up again.
I am now 86ing myself.
The Moar You Know
So fixed. Don’t forget the pepperoni and pineapple pizza.
Ella in NM
OMG! Did you actually buy all THREE?!! All three together cost approximately what it costs me to fill our family car up for a week–at least in my bumfuck town. It’s two days to payday, and now you’ve got me visualizing a $60, midweek bier binge….
I love the Kriek Lambics–but they are not really as sweet as most people would think. Especially framboise (sp?) which is almost startlingly tart. I recommend you drink it very cold, in a champaign flute, with fresh, light and even spicy to go with.
p.a.
Ever try the peach lambic? mmmmmm… and i don’t like peaches. fermentation fixes everything!
Ella in NM
PS. I wouldn’t be buying the Excalibers because they are DEATH IN STICK FORM.
Here’s hoping all the antioxidents in the lambic will save your cells from THAT assault.
Throwin Stones
Don’t think I’m a big lambic fan, maybe I’ll have to try it someday. I normally prefer Ales or Stouts, but in honor of the Former King of Beers, I purchased my first 6-pack of Stella Artois. Not half bad on this hot day.
Currently on my 4th and 5th pair of Birks. They break in well and last damn near forever. John, maybe I ran into you one Spring, Summer, or Fall tour in the late 80’s or 90’s around the midwest? ;)
From the too little, too late department from my Great State of Ohio:
Throwin Stones
Sorry, fucked up the blockquote.
Stella is good…
Eli Rabett
Lambics are wild beers. The yeast comes from the air around Brussels. They are incredibly sour, which is why the fruit is added.
Speaking for myself the cassis is wimpy and the kriek not my style. Framboise is the champaign of bottled beers. As others have said serve in a flute at ~ 45-50 C.
Ninerdave
My new favorite beer:
Stone Imperial Stout.
It is one of the best tasting beers I’ve ever had.
DSC
Grilled portobellos and grilled fresh summer squash.
Simple marinade:
one-to-one-to-one ratio of Baslamic vinegar, olive oil, and soy
chopped fresh parsley and diced garlic to taste (at our house that means a whole lot)
lately we’ve been adding some habanero sauce to the mix — quite a zing there
Soak whole chickens, wings, quarters in zip locks for 4 hours in the fridge. Turn once an hour or so. (it can also be a quick marinade, but the flavor sets in better after a few hours).
Marinade veggies–Thick slices of eggplant, whole portobellos, quartered yellow or zucchini squash, halved pattypan squash, strips of sweet peppers, whole baby green onions, whole onions or heads of garlic wrapped in foil, button mushrooms on skewers, even pineapples taste great in this marinade–for an hour or so.
mmmmm, grilled eggplant sandwiches on sourdough bread
If you have a Weber, use the indirect method. Make sure to include a container of water to create steam.
If you use gas, include a smoker box and a pan of water. Try not to have the flame set too high.
Try not to turn them too often. Leave the lid closed as much as possible.
I love to grill
Just Some Fuckhead
I usually stick to wine myself or a couple coronas with a double helping of vitamin C but when I’m feeling good enough about things to reward myself, I’ll splurge on an Aventinus (or three) in a tall pilsner glass.
Loneaok
It’s a pretty common misperception that lambics are or should be ‘sweet.’ Lindeman’s brand lambic (whatever variety) is absurdly sweet for a beer, and that is by far the most common lambic in the US. More traditional lambics are much further over on the sour scale. The fruit sugar balances it out, but the sweetness is not the primary taste one gets.
The reason lambics should be sour is that the distinctive element of the brewing process is leaving the fermenter open so it can get inoculated with a peculiar and geographically specific lactobacilli. Typically brewers go out of their way to avoid bacteria contamination because it makes beer nasty. The reason why its a Belgian beer is that only that variety of bacteria actually makes a good partner with the yeast and it’s around naturally only in a small section of Belgium. Lindemans is formulated to taste like soda for weenies, i.e. the American market.
A sour lambic is best drunk out of something with a wide rim. A goblet shape is preferable, but a red wine glass will do fine. A sweeter one (Lindemans) would be fine out of a champagne flute, but my instinct is to say a sour lambic would overwhelm the palette out of a flute–makes my nose get all wrinkly thinking about it.
If you can get your hands on it, anyone who likes lambics should drink at least one bottle of Saison Fantome and Saison Dupont in their life.
How’s that for elitism? Posers, all.
iluvsummr
First lambic I ever tasted was a framboise ordered by a Parisian friend at a restaurant in France. Don’t remember the brand. It was sweet though, not sour. Not a beer snob, so I think I’m fine with missing out on the “real thing” :).
Anne Elk (Miss)
Posers?
Well, the first Saison Dupont I ever had was IN Belgium (Bruges). At t’Brugs Beertje.
Had the Brugse Zot dubbel at De Garre. And the Straffe Hendrik at the brewery.
Saison Fantome was at the Map Room in Chicago.
AND I’m a girl. :-)
(you’re right, both are very good beers – although I’m not sure they’re considered lambics – they’re usually classified as “farmhouse ales”)
How’s that for geekdom?