I love Lambic beers! Not the fruity kind with the essence of framboise or pêche or kriek, but the straight up funkified, mouth watering yet dry lambic beers from the Pajottenland region of Belgium. The insanely high, sour acidity of these beers, fermented with wild yeasts, means that they drink like the wines that I love best. They’re brilliant before a meal, and with most foods that I might eat. And they’re fantastic in the summer, as I discovered the other day, when I uncorked a bottle of Lindemans Cuvée René Gueuze Lambic.
Archive for the ‘Beer’ Category
Foraging for morels on hunting grounds in North Freedom, Wisconsin has topically little to do with imbibing in New York, however, they are equally delightful (though eating morels is even more delightful) and I imagine that the readers of Imbibe New York care for morels just as much as us. Last year, Ellen, Oscar and I arrived a week late, past prime; picking only ten in total during our rainy May stay. This year, we flew with Tim to hunt the elusive nightshade with Ellen’s pops Jim, and this year, we had much better luck.
Last Saturday, David and I attended Get Real NY–a Cask Beer (and food??) Festival. Alternatively termed “real ale”, cask ale/lager is served in its natural state–unfiltered, unpasteurized, and without the added carbonation that traditionally helps beer move towards its destination–the tap. And just as with wine, cask ales are treated with fining agents that bind to the unfiltered sediment and drop to the bottle of the cask, making for a clearer drink. Served at room temperature with light carbonation–a pure result of fermentation–cask ale was once a beverage for the masses, when bottled ales were reserved for the upper class. Nowadays, “real” ale is a treat, its presence at any bar a sure indication that one has arrived at the gates of beer lover’s heaven.
Last week, Sarah and I attended Good Beer at BAM–an afternoon of more than 20 breweries and the fare their beers inspired. Produced by Edibles Manhattan and Brooklyn, Good Beer is on its second year running, during July–the “Good Beer Month”. Catering to a sold out crowd, both upstairs and down, The Vandervilt, Gramercy Tavern, The Good Fork, and Jimmy’s 43, were just some of the 20+participants who came to represent. Rooms of dense crowds and pork, beef, and beer, this is no place for spit buckets…this is brew and folks came to drink.