Lambic.Info Brewer and Blender Questions

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1	Brewery	Question

2	Cantillon	Did the hop change from Cuvee des Champions (Styrian Golding) to Cuvee St Gilloise (Hallertau)?
3	Hanssens	How do we read the lot number bottling dates?
4	Fonteinen	What's the difference between OGV and regular OG, and also is OGV ever coming back?
5	Boon	Why are your products generally higher in abv than other producers?
6	3F, Tilquin	When selecting a Lambic for fruit beer do you choose 1 single brew from 1 producer, and use the whole stock? Is it ever more than one producer for a fruit beer? Is there a producer you always go to for production of a certain fruit beer?
7	All	How do you feel about mold in your barrel room? Does it ever get inside the casks? How do you manage it?
8	All	Has your brewery modernized in any way since the popularity of Lambic began to rise?
9	All	1) For each of your fruit lambics, how many kilograms of fruit do you use per liter of lambic, and 2) Generally, for each of these, how long is the lambic on the fruit before bottling?
10	All	When selecting barrels, do you specifically seek out barrels from particular cooperages, or take whatever is available?
11	All	For fruit lambics, do you let the lambic fully ferment the fruit and then add additional jonge lambic to bottle condition? Or alternatively, do you bottle just before fermentation is complete, when some sugars from the fruit still remain?
12	Drie	Do you ever have any plans to make fruit lambics with other fruits (i.e., Apricot, Grape, Blueberry, etc.) other than your current traditional fruit styles?
13	Tilquin & Drie	What are the average summer & winter barrel room temps?
14	All	Who is still turbid mashing? And who is still mashing turbid? And if a turb were to mash, how much mash would a turbid mash? The people demand satisfaction!
15	Fonteinen	Are there any plans to produce shaerbeekse kriek again?
16	Girardin	What percentage of barley used is grown on the family's farm?
17	Drie	Who blended Intense Red. Was it your apprentice?
18	Cantillon	Are the reports true that you would prefer sell your beer in the USA to bars and not to package stores?
19	Drie	What Cherries are used in Intense Red?
20	Drie	Does the new golden blend have 5yr lambic in it?
21	De Cam	Oude Faro.He's the only one to offer a Oude Faro in bottles. Isn't there a big risk on exploding bottles due to excess refermentation in the bottle?
22	Tilquin	For what will the 'new' Timmermans lambic be used
23	All	Do you have any internal information on the yeast and bacterial strains found in your lambic? Sources, successions, etc.?
24	All	How much barrel variation do you see? Are ropey, mousey, etc. barrels common and commonly utilized in blends? If so, can you give some insight into how you use barrel variation to produce your ideal blends?
25	All	How do you clean your new / old barrels?
26	Timmermans, Mort Subite, Belle Vue	Do you pasteurize the lambic you brew and why?
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