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Lambic Digest #0394
From postmaster at longs.lance.colostate.edu Tue Jul 12 04:06:15 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #394 (July 12, 1994)
Date: Tue, 12 Jul 1994 00:30:07 -0600
Lambic Digest #394 Tue 12 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Wit Beer/Goudenband ("Moore, Brian")
p-Lambic process (John DeCarlo x7116 )
source of lactobacillius? (Jay Hersh)
Hansens and Lindemanns (Martin Wilde)
The Sour-Mash Crapshoot (Martin Lodahl)
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Date: Mon, 11 Jul 94 08:16:00 PDT
From: "Moore, Brian" <Moorebw at hvsmtp1.mdc.com>
Subject: Wit Beer/Goudenband
Hello All,
I've just recently become enamored with the exciting beers of Belgium and
recently attempted to make a few. I've just lately started reading this
digest. Maybe I should have started earlier.
I attempted a Wit beer a few weeks ago (exactly one day before Phillip
Seitz's guide to Belgian beer recipes). Unable to find any curacao we
plunged ahead with commercial dried orange peel. As Phillip suggested, at
transfer it REEKED of ham! It was nearly nauseating. Is there anything
that can be done for this beer? Appearance-wise it is a dead ringer for
Celis and the flavor is not too bad at this point. Will the haminess ever go
away or am I doomed to 10 gallons of liquid Smithfield?
Also, does anyone out there have a good recipe for Liefman's Goudenband?
I've heard the grain bill contains only pale and crystal malts. What about
hops and yeast? Is it possible to get that much complexity in a homebrew?
TIA,
Brian Moore
moorebw at hvsmtp1.mdc.com
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Date: Mon, 11 Jul 94 10:03:09 EST
From: John DeCarlo x7116 <jdecarlo at homebrew.mitre.org>
Subject: p-Lambic process
Martin writes:
>And just another data point: the best faux-lambic I've tasted to date
>was a Kriek fermented entirely in glass, single-stage. I'd been
>thinking the same thing as Scott has, until I tasted that one.
>Wood was involved, however, in the form of French oak shavings.
Tell us more. Was it a full carboy, or was there plenty of headspace?
How was the oak used?
I want more data point, darn it!
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo at mitre.org
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Date: Mon, 11 Jul 1994 10:57:29 EDT
From: Jay Hersh <hersh at x.org>
Subject: source of lactobacillius?
A friend is interested in trying to make Oud Bruin style beer and
thought this was a good approach (versus sour mash) to achieving the sour
taste. Does anyone know where to purchase this commercially.
Thanks
Jay
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Date: Mon, 11 Jul 94 08:20:07 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Hansens and Lindemanns
Text item: Text_1
While I was in Belgium I had my share of Hansens and loved it. I find
Cantillion just to sour and sharp while the Hansens is just nice...
While I was at Lindemanns, I found out that Hansens obtains there wort
(inoculated) from Lindemanns. Amazing the difference between one
blender and another. Maybe Lindemanns could learn from Hansens...
martin
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Date: Mon, 11 Jul 1994 08:39:34 -0700 (PDT)
From: malodah at pbgueuze.scrm2700.PacBell.COM (Martin Lodahl)
Subject: The Sour-Mash Crapshoot
In Lambic Digest #393, hop-maven extraordinaire Glenn Tinseth said:
> Just another data point. Doug Faynor, who took second at the nationals
> this year in the plambic catagory, is a sour masher. He has not used
> pedio bacteria at all (added as a pure culture). Doug is the first to
> admit that Jim's pgueze was a leap beyond, but Doug makes pretty tasty
> fruit plambics.
>
> Glenn (not a sour masher, has tasted some good'uns) Tinseth
Which, in a sense, makes the original point: The sour mash technique
depends _heavily_ on luck. There can be good ones, but the odds are
not with you. I've tasted a couple of sour mashes that were rather
nice beers, but none of them had anything other than sourness in
common with lambics.
- Martin
= Martin Lodahl Systems Analyst, Capacity Planning, Pacific*Bell =
= malodah at pacbell.com Sacramento, CA USA 916.972.4821 =
= If it's good for ancient Druids runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! (Unk.) =
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End of Lambic Digest
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