Lambic Digest #0313

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Subject: Lambic Digest #313 (April 02, 1994) 
Date: Sat, 2 Apr 1994 00:30:07 -0700 

 

 

 
Lambic Digest #313                             Sat 02 April 1994 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  brew school (Alex Crowe) 
  Belle-Vue defended (Aaron Birenboim) 
  How do you build a Lambic Brewery? ("Andrew R. Ruggles") 

 

 
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Date: Fri, 1 Apr 1994 09:49:01 -0500 (EST) 
From: Alex Crowe <crowe at medusa.bioc.aecom.yu.edu> 
Subject: brew school 

 

 
I am currently evaluating the pros and cons of two brewing education  
programs: the Diploma course at the Siebel inst. and the Master Brewers  
program at U.C. Davis.  I would like to sample the opinions of the  
readership as to which of these programs is better preparation for  
brewery ops  and ownership. Naturally I have contacted the people  
involved, but I expect them all to be very proud of their institutes and  
I need some objective information.  

 
Alex 

 
crowe at medusa.bioc.aecom.yu.edu 

 

 

 

 
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Date: Fri, 1 Apr 94 09:08:42 MST 
From: abirenbo at redwood.hac.com (Aaron Birenboim) 
Subject: Belle-Vue defended 

 

 
    I had a Belle-Vue hand-carried from belgium last night.  It was geueze. 
Yes, this beer was sweetened, but if memory server, slightly less so 
than the lindeman's I've ahd, but more than Timmermans.  Sourness is almost 
totally lacking (or masked by sugar).  There was a nice horseyness, and 
spicy edge to it, which IMOHO make it a very worth-while beer.  A classic 
geueze, perhaps not...  but I do find boon geueze a bit hard.  At the 
risk of offending some belle-vue bashers...  I'll place it above lindemans 
but below timmermans.  I'd choose this above just about any non-lambic 
(with the exception of liefman's goudenband perhaps...) 

 
        aaron 

 
------------------------------ 

 
Date: Fri, 1 Apr 94 23:00:36 -0600 
From: "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu> 
Subject: How do you build a Lambic Brewery? 

 
You're right, Mike -- here goes... 

 
I'm currently working on my B.Arch thesis.  It is a country brewery with an inn, 
tavern, and beer-garden in Buffalo County, Wisconsin.  I've always been fond of  
Belgian Ales and more recently, Lambics.  So I thought I'd try my hand at  
designing a Belgian brewery in Wisconsin -- land of "guns, ammo, cheese, and  
beer" (not to mention the greatest per capita count of oversized fiberglass  
animals).  When I approached Michael Jackson with this notion at the 1993  
Minnesota Brew Fest, his reply was, "It's a bit esoteric."  I inquired as to his 
response to which he suggested the best beers are the ones that are  
characteristic of the area they are produced in.  (I should have asked him if  
the Bud made in London has British intonations.) 

 
I've read quite a bit about the product of Belgian breweries, but seldom is  
there good info on the actual structure itself.  So here's the Q's: 

 
 -What are the predominant materials? 
 -How is natural light used?  Is it direct or indirect? 
 -Are there always cobwebs on the mashplate gears? 
 -How big do the cellars need to be to store beer for up to three years? 
 -What do they use for temperature control? 
 -Does the plum of the building have to resemble a construction from Grimm's  
tales? 
 -What details allow the hop storage lofts to stay dry? 
 -What is the concensus on the use of pumps v. gravity systems? 
 -Should signs be in Flemish? 

 
Please feel free to contact me with ideas. Better yet, plans, sections, and a  
convincing argument to convey to my thesis advisors.  You might even make my  
bibliography! 

 
Prost! 
Andrew 

 

 

 
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