With all the conflicting information out there I wanted to get some real values on traditional lambic. I considered sending 2 bottles to White Labs, but first I offered up the Bruery to see if they had any interest. Luckily, Patrick did and offered to do it for free. I wanted to do 3 bottles of the same base beer to see how it ages. We tested 2013 Classic (CG), 2014 St Lam (SL) and 2014 Grand Cru (GC). ABV(%v/v): CG-5.57 SL-7.01 GC-5.35 pH: CG-3.38 SL-3.35 GC-3.42 IBU: CG-30.15 SL-15 GC-26.35 Titratable Acidity (g/0.1L): CG-.825 SL-1.095 GC-.96 Apparent Extract (Ea): CG-2.59P (1.010SG) SL-1.83P (1.007SG) GC-2.90P (1.011SG) Real Extract (Er): CG-4.59P (1.018SG) SL-4.32P (1.017SG) GC-4.82P (1.019SG) Original Extract: CG-12.99P (1.053SG) SL-14.81P (1.060SG) GC-12.89P (1.053SG) None of the beers are super attenuated. Oddly enough the oldest, GC a 4 year old beer has the most residual sugar. While the youngest SL, a 15 month is the driest. IBUs are all over place from 15-30. ElkSherpa says he tested a bottle of Classic at 47 IBU. These OE numbers also suggest about 15% evaporation during cooling if they stop the boil at 1.045SG. Once the PVPP comes in we will have SRM, lactic acid and acetic acid.