Lambic Beer Tasting

[Music Playing] Gary: Hello everybody! Welcome to wine library TV. I am your host. Me, Gary Vaynerchuk and this, my friends, is the Thunder Show a.k.a. the internet most passionate, bitter program and that is right, Alec is back in the house. What episode we are last time? Alec: 235 I think Gary: Wow, a long time ago. And when did we do the pumpkin stuff? Was it last Halloween? Mott: Yes Gary: Wait, it cannot be 235 then. We, kind of, done sort of 50 shows in ten months. We were in the 300s I think. Had top be? Alec: No. It is 235. Gary: No. We only hang out like, anyway, we really, really pump – before you do anything big shot at to UCLA. I promise one of my—I give a shot at to UCLA. I am doing it, does it mean I do not like UCSC. Actually, I could care less about UCLA. Yes, I said it but you know the bottom line is we are here and we are doing a Lambic show. I am excited about this. Of all the viewers that I have in the world, these are ones that always hit my pallet—. Alec is going to do his pure thing. Breaking out, you see there is food here which I am excited about. I have still rocking t-shirts to be sent it. A little awkward today because I see there is some bacon here. I apologize to vegan.com who have sent this to me. I did not know what show I will do it with. I put it. I come out here. Alec was – oh, yes the beer show. Kind of, weird, I apologize. But Alec, take center stage, talk, do your thing. Alec: Alright. Well, thanks for having me again here Gary. Gary: You are welcome. Alec: I like to take one second to give an apology to CKCs. Last time I was on here 200 and 300 and whatever, I said, you guys are not going to be able to handle the Rauchbier. Apparently many of you have appeal and approached me and says, “You know what Alec, I like the Rauchbier. I loved it. I had it everyday. I drink it—.” Gary: Do not sleep on the CKCs. Alec: So, I want to apologize. Apparently you can handle it. Gary: Of course they can handle. The CKCs can be Everclear. Alec: True Gary: Alright, let us move on Alec: Alright, Lambics and a wild beer. These are – the Lambics are from the town called Lambic there in Belgium. They are made with the airborne yeast; that is the spontaneous yeast cultures. We are going to start off today with a Cantillon classic Gueuze. This Gueuze is a blend of one, two and three year old beers. Gary: Tell the Vayniacs what Gueuze means. If you know what is the Gueuze. Alec: I do not know actually – Gary: So, Classic Gueuze so, we have to figure that part out. One and two and three year old Lambics blended together. Alec: Yes Gary: Okay, very nice. Alec: And they blend them together because it takes away a little bit of sour and bit tartness. I mean, you expect this to be a sour funky beer and – Gary: Why? Alec: Because it is fermented with a Brettanomyces, Pediococcus, Lactobacillus and also to other airborne yeast cultures that you would never want your wine or in the case of Brett small, small, small amounts but you would never want the quantity you see here in this beer. Gary: Understood. Okay. Alec: But it is what makes them fun, it is what makes them refreshing, it is what makes them – Gary: Now, I recall this is from Jean Van Moore right? Roy right? Jean Van Roy, yes; the master brewer. Great color, just gorgeous man and pour a little bit for all the hommies that are not here with us anymore. I like that. I got a little bit on mat which I have always—. Nice little foaminess on top. Alec: Right. There is great lacing here. There is always a descent head with these beers. Gary: I like head in beer. Alec: Yes, head in beer is good. You know as I said last time we are always looking for good head. Gary: Oh this is great! I love this nose. Alec: Yes, just lots of nice Brett inspired – Gary: Very funky. Alec: Yes, very funky, very barnyardy. Gary: Very funky I mean, this smells like the dirtiest cheese I have ever come across which I appreciate. This is like real good salad like toe cheese. Alec: Yes. This is extreme funks and not like the number one the many road funk,