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Lambic Digest #0364
From postmaster at longs.lance.colostate.edu Tue Jun 7 03:07:05 1994
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Subject: Lambic Digest #364 (June 07, 1994)
Date: Tue, 7 Jun 1994 00:30:07 -0600
Lambic Digest #364 Tue 07 June 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Kulminator pub lambic selections, Part I (Stephen George)
turbid mash (Aaron Birenboim)
flanders brown (Aaron Birenboim)
Re: burp castle (Jay Hersh)
Re[2]: Turbid Mash (Martin Wilde)
St Sebastian (Alan123)
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Date: 06 Jun 94 06:57:53 EDT
From: Stephen George <74363.26 at CompuServe.COM>
Subject: Kulminator pub lambic selections, Part I
During our recent visits to the Kulminator, I've been furtively assembling
a list of the lambic products on their menu. No mean feat, considering its
length and the watchful (possibly suspicious) eyes of the publicans. Since
the list is rather lengthy, I've split it into two sections. I also note that
there
are some handwritten changes on the list; apparently items go out of
stock now and again and are replaced with other selections. As I previously
posted, they will part with these products on a carry-out basis,
at pub prices, and with a friendly warning about laying the bottles
down for a spell after they have been transported.
At this posting, the BeF is trading at about 33.5 to the $. The dollar has
weakened a bit this spring, just in time to make things more expensive
for the tourist season. Noting Phil Seitz's advice, use your ATM card.
You get the best exchange rate that way.
The Kulminator Pub's Lambic Selections ( Sadly, the usual disclaimers apply.)
Lambic:
Cantillon 1989 not priced
Bruocsella Grand Cru Cantillon not priced
Gueuze (with bottlecap):
Lambic Bellevue
De Neve (Fond)
Gueuze (with cork stopper):
Caveau Fond Timmerman's 37.5 cl 145 BeF
Caveau de Troch 37.5 Cl 115 BeF
F. Boon Mariage Parfait 1981-83 750 ml 350 BeF
Cantillon 750 ml 220 BeF
De Neve 750 ml 220
Eylenbosch 750 ml 220 BeF
Lindemans 750 ml 230 BeF
Mort Subite 750 ml 220 BeF
Timmermann's 750 ml 240 BeF
Selection Lambic Bellevue 1992 750 ml 235 BeF
Veredelde Gueuze (miscellaneous types ?):
Druivenbier Eylenbosch (grape)
Cuvee Brabantia
Cuvee Mozart
Der Zeven Naties (Cantillon Druivenbier) 370 BeF
I'll post the second part soon; I didn't want to overload bandwidth
anymore than this already does.
Steve
------------------------------
Date: Mon, 6 Jun 1994 07:58:48 -0700
From: mole at netcom.com (Aaron Birenboim)
Subject: turbid mash
Would anybody care to outline a reasoanble homebrew version
of a turbid mash procedure. (like one which uses a sparging technique?)
I plan to start a lambic soon with flaked wheat. My new 10 gal
system still has bugs, so I'd like to keep it simple. My general
idea would be to step mash on the burner up to the last protein
rest (say.... 128F ???), then "decoct" liquid, boil it (should
I rest at 158F for a while???) & re-introduce to bring temp
up to about 158 for sacchrification, then sparge with 180+F water
a la guinard.
any suggestions on rest temps? "decoction" volume???
is this general procedure sound???
aaron
------------------------------
Date: Mon, 6 Jun 1994 08:05:31 -0700
From: mole at netcom.com (Aaron Birenboim)
Subject: flanders brown
I'm thinking of trying a flanders brown from Brian Nummer
(Head Start Brewing Cultures)'s stuff. He has a "flanders" yeast
and an L. Delbreuckii. What experience is there out there with this
style? How whould I intorduce the L. Delbreuckii? What fermentation
temps should i use? How soon can i bottle? Is wood really necessary
for these?
back to a lambic note... How soon can i add fruit? Like if I brew
lambic within the next couple of weeks, can I add fruit in mid-september?
If this is too soon, I may do a flanders first, and then do the lambic
this fall, so it will have a good year or so to ferment before the
next fruit harvest in Colorado.
aaron
------------------------------
Date: Mon, 06 Jun 1994 11:55:12 EDT
From: Jay Hersh <hersh at x.org>
Subject: Re: burp castle
SEANNA S W TSUNG <TSUNG at MAIL.LOC.GOV> writes about this place.
It is on East 7th I believe, next door to a place called Brewsky's and just up
the block from McSorley's.
While the selection is about as wide a Belgian selection as you'll find the
prices were pretty steep. Also I'm not convinced those were real monks.
They didn't look like any monks I've ever seen, just guys in monks robes.
They don't have their own phone, but being immediately adjacent to Brewsky's I
am pretty sure they are somehow affiliated, so just call Brewsky's and ask them.
JaH
------------------------------
Date: Mon, 6 Jun 94 09:33:16 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Re[2]: Turbid Mash
Text item: Text_1
In LD #357, Donovan Bodishbaugh asks if the three decoctions are
combined at the end or during the mash. Like a normal triple decoction
they are used to boost the mash temperature to the next step.
Martin Wilde
------------------------------
Date: Tue, 07 Jun 94 01:11:10 EDT
From: Alan123 at aol.com
Subject: St Sebastian
Does anyone have a beer receipe for St Sebastian?
ALAN
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End of Lambic Digest
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