Wed Jan 19, 2011 7:08 am
You are right lambics are aged in oak barrels. Still, I don't get much oak character in gueuze or any of the lambics that I have tried. I think the oak barrel is used mostly to house wild yeast and microbes as well as provide an environment for those critters to do their work. Since the barrels are used over and over I'm guessing the "oakiness" is stripped out of the barrel early on.
Sour/Brett Beer Fermenting: Lambic, Kreik, Flanders Red, Berliner Weisse, Orval, English Stock Ale
On Tap: nothing
Next on Tap: Belgian Pale Ale, American ESB and Sweet Cider
Next to Brew: Belgian Tripel and Dark Strong Ale
