Tag Archives: lambic

Whatever You Say #33

I have come to the Bazi Bierbrasserie and take a quick stock of the place; two men at the bar, one fellow with a laptop and a glass of wine, three couples obviously on dates…the bar it is. Strolling up to a gentleman in a trucker cap, I ask him what fine reddish drink fills his chalice.

They’re out of it. So the bartender recommends Flat Tail‘s Berry White lambic-not quite the same but close, so I go for it. Sometimes, you have to adapt and adaptability is one of the things humans are great at, if we let ourselves be.

I take a seat and the lovely sits across the table when the bartender, Johnny (who introduced himself three times over the course of the night-he just seemed to be one of those eager, people-persons) pitched a house made margarita with spices and a house infused I-can’t-remember-what to her. The eyes go wide and I know already; she’s having the tequila drink.

We settle in for our drinks when a man from a few tables away calls, ‘Those margaritas are the best things ever. He (Johnny) totally converted me to them a few months ago, which is why I had to steal him to come work for me. I went to Vegas and all I could get were margaritas made from Triple Sec and syrup. Terrible!’

I like living in a city where you can randomly run into people who own or at least have a personal stake in the pub you visit.

Liquid Raspberry

The Belmont Station had a ‘Meet the Brewer’ night, spotlighting the Six Rivers Brewery. The new store is bigger, and now has a cafe attached to it, so meetups like this actually work without being insanely crowded. I was able to sample Six Rivers’ pale ale, IPA, and stout, and I had favorable impressions of them all but when I found out the raspberry lambic was on tap in the bar, off I went.

I just had a glass but it was a treat I’d been looking forward to for almost a month, having missed my chance to try it at Bailey’s Taproom. The barkeep had his near business persona on, a touch of surly in six river raspberry lambichim-I’m certain that if Iwas there on a day when it wasn’t crowded that he’d sit and chat with you, but his need to work ferociously meant he was not going to do more than pour my beer well and move along.

I took a long sip, and it was basically like drinking raspberries. Oh, I could fancy it up, tell you about a nose I could barely inhale (but had the ghost of raspberry in it) and use special words to explain how tart it was, but it comes down to this:

It was like drinking ripe raspberries. Sweet, then sour, with the effervescence acting like a new sphere on the berry exploding in your mouth. If you like raspberries, you’ll like this, and if you hate raspberries, you’ll hate it. I loved it.

Having the chance to talk to the brewer I asked him about the lambic specifically, and he told me that they used 448 pounds of raspberries in each batch-something like 60 pounds of raspberries per barrel! Also he used a belgain yeast instead of a lambic one (brett is the shortened name for a commonly used lambic yeast) and apparently it’s reacting in such a way that it’s giving him lambic qualities (sourness, really) but at a slower pace. Because brit is so difficult to clean, most brewers either don’t use it, or have to use it in a closed system-so using this yeast solved that problem for him.

At the brewery, he told me they make red and blacks: a stout they have on nitro topped with the raspberry lambic, which is like drinking a chocolate mousse with raspberry sauce.

Time to visit California again.