I don't currently have details of many old Belgian beers. A few lagers from the 1950's. Nothing that interesting there. And a handful from the 19th century, mostly lambics. That's more intriguing.
Let's take a look at them.
Someone asked the other day how the acidity was measured in one of my tables. In this case, it's lactic acid percentage by weight. If you compare these lambics with the German top-fermenting beers I wrote about a couple of days ago, you'll see that the lactic acid content of some of the German beers is even higher. Mouth-puckeringly sour, I would say.
The attenuation of the lambics is, as you would expect, pretty high. What surprised me was the alcohol content. Much higher than modern versions. Now can anyone explain that? The Petermann is also unexpectedly strong. I would have guessed 5% ABV max. Just goes to show how accurate guesswork is.
I will be having a Beer Camp Weekend except for no Beer Camp. - Because of my dog’s health issues, I cannot feel comfortable either leaving him home alone for the better part of a day or putting him into unfamiliar circ...
8 hours ago