Méthode Traditionnelle

Jester King and Black Project have recently released news that they have met with HORAL (High Council for Artisanal Lambic Beers) and come to agreement on an acceptable term for Americans to use to show that their beer is brewed in the traditional lambic method, with the exception of not being brewed in Belgium.

Methode Traditionnelle, and Methode Traditionnelle III, with the marks shown, MTwill be the designation used when a set criteria of traditional methods are met, centered around spontaneous fermentation, turbid mashing, aged hops, long boil, and barrel fermentation and aging. You can read all the details at methodetraditionnelle.org.  This has been an ongoing discussion, with many breweries involved (including us), and we are excited about the progress being made.  So often it is hard to categorize these beers in a way that maintains respect for the Belgian tradition, and also communicates the amount of time and energy it takes to make beer in this way.

Not all of the beer we make at the Blendery fits into this criteria, in fact a small portion of what we make fits all of the rules.  Our main goal at the end of the day is to make the best possible beer, regardless of method or tradition.  We do strongly believe that these methods play an important role though, and are excited about using this mark when applicable, to give you all a greater insight into the product we are creating.  We have always made it one of our main goals to create beer inspired by the Belgians while making sure to be as respectful as possible to their tradition.

– Ryan Fields Head Brewer Beachwood Blendery

To read more about Méthode Traditionnelle please visit: methodetraditionnelle.org

 

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