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Lambic Digest #0277
From postmaster at longs.lance.colostate.edu Mon Feb 14 03:12:21 1994
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Subject: Lambic Digest #277 (February 14, 1994)
Date: Mon, 14 Feb 1994 00:30:08 -0700
Lambic Digest #277 Mon 14 February 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Arabier and Oerbier (Bill Slack)
New Wyeat Lambic (Richard Soennichsen)
The Mad Brewers of Esen ("Phillip Seitz")
Arabier and Oerbier (Michael Sharp)
Arabier and Oerbier
Re: De Dolle Brouwers (was: Le Fruit Defendu) (Paul Jasper)
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Date: Thu, 10 Feb 94 10:14:51 EDT
From: wslack.UUCP!wrs at mv.mv.com.MV.COM (Bill Slack)
Subject: Arabier and Oerbier
Ted Winstead writes about these Belgian ales:
:Also, on my last trip to Belgium, I was fortunate enough to try two
:beers made by the Brewers from Esen. They were called "Arabier" and
:"Oerbier". Has anyone tried formulating either of these?
I had some of these last year, don't remember the flavor profile accurately
enough to try a recipe, but they both had characteristicly Belgian esters. I
am told that the Oerbier yeast is actually the fermenting yeast used by
Rodenbach. When these bottles where acquired at the De Dolle brewery in Esen,
some people came by and where given large yeast cultures. The brewer said
they were from Rodenbach and they came in regularly for the yeast. I took
the empty Arabier and Oerbier bottles (courtesy of Sarah White) and grew up
the slurry in some sterile wort. I gave these to Seth Cohen who isolated the
yeasts and put them into the Worts yeast bank. They appear to be fermenting
yeasts, not bottling yeasts. AFAIK, no one has brewed with them yet.
Bill
__
wrs at gozer.mv.com (Bill Slack)
------------------------------
Date: Thu, 10 Feb 1994 08:15:52 -0800 (PST)
From: rich1 at netcom.com (Richard Soennichsen)
Subject: New Wyeat Lambic
Does anyone have any experience with the new wyeast lambic strain? Where do they get this culture from.? It was my understanding that a lambic yeast was a wild strain.
Rich
------------------------------
Date: Thu, 10 Feb 94 11:57:39 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: The Mad Brewers of Esen
Teddy Winstead comments:
>Also, on my last trip to Belgium, I was fortunate enough to try two
>beers made by the Brewers from Esen. They were called "Arabier" and
>"Oerbier". Has anyone tried formulating either of these?
No, I haven't, but when the Mad Brewer himself came over for a session at the
Brickskeller he told us that they use the same yeast in Oerbier and in
their magnificent Stille Nacht. This yeast is used in both brewing and
bottling (he said), so presumably could be cultured. These beers are
available in the Washington, D.C. area, but I think nowhere else.
(Look, we may have the highest murder rate, but there are some advantages...)
Phil
------------------------------
Date: Thu, 10 Feb 94 09:23:54 PST
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Arabier and Oerbier
Bill, you sent this to lambic-request at ... , not lambic at ...
--Mike
- ----- Begin Included Message -----
Date: Thu, 10 Feb 94 10:09:43 EDT
From: wslack!wrs at mv.mv.com.mv.com (Bill Slack)
To: lambic-request at longs.lance.colostate.edu
Subject: Arabier and Oerbier
Content-Length: 1038
Ted Winstead writes about these Belgian ales:
:Also, on my last trip to Belgium, I was fortunate enough to try two
:beers made by the Brewers from Esen. They were called "Arabier" and
:"Oerbier". Has anyone tried formulating either of these?
I had some of these last year, don't remember the flavor profile accurately
enough to try a recipe, but they both had characteristicly Belgian esters. I
am told that the Oerbier yeast is actually the fermenting yeast used by
Rodenbach. When these bottles where acquired at the De Dolle brewery in Esen,
some people came by and where given large yeast cultures. The brewer said
they were from Rodenbach and they came in regularly for the yeast. I took
the empty Arabier and Oerbier bottles (courtesy of Sarah White) and grew up
the slurry in some sterile wort. I gave these to Seth Cohen who isolated the
yeasts and put them into the Worts yeast bank. They appear to be fermenting
yeasts, not bottling yeasts. AFAIK, no one has brewed with them yet.
Bill
__
wrs at gozer.mv.com (Bill Slack)
- ----- End Included Message -----
------------------------------
Date: Thu, 10 Feb 1994 11:31:03 -0800
From: paul at rational.com (Paul Jasper)
Subject: Re: De Dolle Brouwers (was: Le Fruit Defendu)
On 9 Feb, 11:14, Teddy Winstead wrote:
> Subject: Le Fruit Defendu
>
> Also, on my last trip to Belgium, I was fortunate enough to try two
> beers made by the Brewers from Esen. They were called "Arabier" and
> "Oerbier". Has anyone tried formulating either of these?
>
>-- End of excerpt from Teddy Winstead
The brewery is named De Dolle Brouwers, which translates to The Mad
Brewers. Roger Protz, in The European Beer Almanac, lists the ingredients
as:
Oerbier: Munich malt, amber malt, torrefied malt, candy sugar, Belgium
Spalt, Czech Saaz and Kent Goldings hops. 26 units of bitterness. Top
fermenting yeast.
Arabier: Munich malt, amber malt, torrefied malt, candy sugar. Belgian
Spalt, Czech Saaz and East Kent Goldings hops. Top fermenting yeast.
Maybe that will be a start for you to experiment with recipes?
Incidentally, I'm not sure how you can have "torrefied malt"; perhaps
he means "torrefied barley"?
It's been a while since I've had the pleasure of drinking these beers,
so my memory is quite vague as to how they taste, but I do remember being
pretty impressed.
- --
- -- Paul Jasper
- -- RATIONAL Software Corporation
- -- Design Support Tools
- --
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End of Lambic Digest
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