Name the technique

[JammyBStard]

a while ago I was reading on a web site about a beer, I think it was Belgian, that was brewed primarrily as two distinctly different brews that were then combined for further fermentation to finish the beer. I've been meaning to come back to it and read more fore some time, but can't find the site. Does anyone know the name of the technique, or the beer?

[Trunky]

[Graham]

Rodenbach Grand Cru is a Belgian blended beer.

But then so is Green King Strong Suffolk Ale a blended beer.

[JammyBStard]

Lambic?

http://en.wikipedia.org/wiki/Lambic

I believe Lambic is when the wort is left open to naturally occurring yeast rather than added by the brewer.

[JammyBStard]

Possible http://en.wikipedia.org/wiki/Gueuze

[Trunky]

Exactly!!!

Gueze is a type of Lambic!!!

To my tastebuds, tbh, it tastes like some vanilla crap. Fairly horrible.

[mysterio]

Are you sure it was Gueze you drank? Definately no vanilla flavour. Boon Gueze and Cantillon are both great beers

Hey Graham, Rodenbach Grand Cru is the unblended version. You're thinking of Rodenbach, I think.

[Graham]

Hey Graham, Rodenbach Grand Cru is the unblended version. You're thinking of Rodenbach, I think.

Yes, of course - memory and all that! Grand Cru is one of the constituents of the blend.

[edit1now]

Flanders Browns are supposed to blended from an older, soured batch and a young fresh one, e.g. Liefmans Goudenband.