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Lambic Digest #0302
From postmaster at longs.lance.colostate.edu Thu Mar 17 03:17:53 1994
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Subject: Lambic Digest #302 (March 17, 1994)
Date: Thu, 17 Mar 1994 00:30:10 -0700
Lambic Digest #302 Thu 17 March 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Liefmans yeast (Jim Busch)
Yup, various topics again (Michael Sharp)
sdf (Algis R Korzonas +1 708 979 8583)
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Date: Wed, 16 Mar 1994 10:15:15 -0500 (EST)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: Re: Liefmans yeast
I read with interest the results of brewing with Liefmans yeast.
I have not had the opprotunity to use this yeast, but I assume
it is the culture that Phil and I brought back from the brewery.
FWIW, I used a loop and harvested the top krausen from the second
day of ferment from the large copper fermenter. It was put on a
solid agar slant and plated from there. Too bad if we only got
the clean yeast.
If Zymurgy is on the ball, a photo of this harvest should be in
the fall issue of the mag. Great shot by Phil.
Best,
jim Busch
------------------------------
Date: Wed, 16 Mar 94 11:03:34 PST
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Yup, various topics again
tmgierma at acpub.duke.edu (Todd Gierman) writes:
> Subject: The New Boon Geueze: filtered and re-yeasted?
I can't refute the subject line, but I would like to add the following to
this line of thought:
According to Don Fienberg (VBdW) Frank Boon's beers are being finned and
settled not filtered.
Sometimes it just the bottle you picked to examine. It took me more than
a few bottles of Canitllon dregs before I had what I wanted from them.
*************
humphrey!cr at uunet.UU.NET (C.R. Saikley) writes:
> Subject: Observations at Leifmans
C.R. you+I definately need to coordinate for the next trip.
Maybe we can even take Phil along? 8-)
> Furthermore, Filip told me that all of their is pasteurized, so I assume
> that Mike's culturing attempts were not from bottle sludge, but instead
> from brewery samples.
Yup. Phil brought some samples back for me.
> Meanwhile, a peek into Leifmans' fermentation room provides more pieces to
> the puzzle.
>...
> Maybe on my next trip
> I'll request some ceiling scrapings!
I eagerly await those scapings. 8-)
***********************
Another Mike writes:
> PS I dare say this digest is a better read than HBD! Keep up the great
> articles!
The articles are up to you guys (and gals). I can't do it myself.
I'm not into talking to net.voids
FWIW, I agree that this is a *much* more interesting read than HBD, but
I'm biased.
--Mike
------------------------------
Date: 16 Mar 94 21:36:00 GMT
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: sdf
CR writes:
>We've established that there is no cooperage at Leifmans, so that's not the
>"secret". However, it's pretty clear that the environment is crucial.
>Leifmans wort is no longer produced at the Leifmans brewery, and there are
>no 12 hour simmers. The Riva folks say that it took 5-7 days to produce
>the unfermented wort at Leifmans, and therefore it is now made at the
>nearby Dentergems brewery. It is then transferred in bulk for fermentation
>at the Leifmans brewery. This transfer costs Riva money, and they wouldn't
>spend it unless they had to. Instead, (yes, I'm speculating now) they would
>probably do all production at the Dentergens plant if they could achieve
>the desired flavor profile.
I stand corrected (by many). I recall now that I read that the wort fermented
at Liefmans is made at Dentergems and shipped over. I also recall that the
same source said that they did experiments in which they fermented the
wort in closed stainless steel tanks and the beer did not come out the same
as when it was fermented in the low-aspect-ratio, copper-lined fermenters.
>Meanwhile, a peek into Leifmans' fermentation room provides more pieces to
>the puzzle. In addition to the stainless that Phil sampled from, there are
>the copper primaries which Al mentioned. These open primaries are housed
>in a large room with a low wooden ceiling. I was told that the ceilings here
>and also over the unused coolships were made of wood to minimize the
>condensation. It appeared to me that that the most significant factor the
>wood introduces would be to provide a haven for life. The ceiling is dotted
>with a myriad of critters. Orange, yellow, black and green growths
>proliferate, and most likely get into the beer. Maybe on my next trip
>I'll request some ceiling scrapings!
Indeed. The plot thickens.
**********
Mike (a different one) writes:
>Like I'd been saying, "There's hope yet for the human race!"
>Actually, to echo your feelings, I was amazed by how wide and deep commercial
>distribution of some Lambics have gotten (and exotic beers like Samiclaus! in
What I'm most surprised about is the fact that Cantillon and Boon made it to
our shores and industrial "lambieks" like those from Belle Vue have not! I
tasted a hand-carried Belle Vue recently and it was quite unimpressive. Very
much in-line with what I would imagine to be the "American" taste -- you know,
the people who love Lindemans and say "BLECH!" to Cantillon. Belle Vue is
made by an Interbrew brewery, don' cha know... with all the money that
Interbrew has, I'm surprised that they have not started trying to attack the
US market. Anyone else surprised?
Al.
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End of Lambic Digest
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