Lambic & Methode Traditionelle w/Funk Factory Gueuzeria
September 20, 2018 @ 6:00 pm - 8:00 pm
We’ve got a very special tasting planned for you guys on September 20th. Levi Funk of Madison’s own Funk Factory Gueuzeria will be here to present some of his much sought-after spontaneously fermented beers alongside a selection of traditional lambic and gueuze beers from Brasserie V’s stock. This event will have something of an educational flair to it, as Funk will delve into the details behind the relatively new Methode Traditionelle label that describes American-made lambic-inspired beer. You can delve into the (squints, exhales dramatically) two-part, 26-point summation of the MT appellation here if you want, but that’s not going to be as fun as our event.
As is our tradition with these tastings, a selection of cheeses will be passed throughout. Spots are limited, so call us or stop in to sign up, and you can check out the list of beers below.
Funk Factory (Methode Traditionelle)
Essentially a “session” lambic, Meerts is a low-alcohol beer fermented in Funk Factory’s oak foedres. Dry, tart, and lemony.
Biere de Coupage
A blend of Foeder Saison, 1- and 3-year-old Methode Traditionelle beer, this tart farmhouse hybrid is perhaps the brewery’s most artful, cohesive beer.
Just released, De Bij is a blend of 1/2/3 year Methode Traditionelle beer, refermented with 5 lbs/barrel of apple blossom honey. Finally, De Bij was bottle conditioned with more of the same honey for nine months prior to release.
Brasserie V (traditional Belgian lambic/gueuze)
Gueuzerie Tilquin Mure – draft
Blend of 50% Meerts with equal parts one- and two-year lambic beer, aged on 300 grams of blackberries per liter.
Gueuzerie Tilquin Gueuze – draft
Blend of 50% Meerts with equal parts one- and two-year lambic beer.
Blend of one-, two- and three-year lambic beer.
Reservations are REQUIRED, so stop in or call to sign up!