Lambic Digest #0417

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at longs.lance.colostate.edu 
Subject: Lambic Digest #417 (August 10, 1994) 
Date: Wed, 10 Aug 1994 00:30:14 -0600 

 

 

 
Lambic Digest #417                             Wed 10 August 1994 

 

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

 

 
Contents: 
  That Roquefort yeast... ("Phillip R. Seitz") 
  Papazian's Sour Mash (szsd) 

 

 
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Date: Tue, 09 Aug 94 19:20:11 -0400 
From: "Phillip R. Seitz" <p00644 at psilink.com> 
Subject: That Roquefort yeast... 

 
John L. Isenhour had inquired about Roquefort bottle yeast: 

 
This is a rare yeast indeed, and is used to create the classic French  
Blue beer style.  :-) 

 
Actually, as you've probably already realized, the beer is Rochefort.   
Roquefort is made from sheep's milk, and I still haven't figured out  
how you milk a sheep... 

 
On a few other notes, I just returned from Burgundy, where I was forced  
to drink all that grapey stuff.  However, I renewed my acquaintance  
with Adelscott, which was smokier than I remembered, and discovered  
that this beer now has a competitor called Well Scotch.  Not very good,  
though.   

 
Also, while in Beaune (the absolute center of the wine universe) I picked  
up a bottle of Gueuze Mort Subite, which reminded me that a good  
gueuze needn't be sweet OR sour.  Very nice.  Though the guy said they  
didn't sell a whole lot of it.  (On the other hand, some of the wine  
prices were astronomical; in one restaurant we ran across a bottle for  
7,000 French francs, or about $1,200 at the current rate.) 

 

 
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Date: Tue, 9 Aug 1994 14:10:11 -0500 
From: szsd at utdallas.edu 
Subject: Papazian's Sour Mash 

 

 
I attended the North Texas State Fair Homebrew Competition (Sponsored by  
the Denton (TX) Fermented Brewers Society. 

 
I got to sample the p-lambic entries.  I have to report that the second  
place entry was soured using Papazians method.  Specifically, 24 hours in  
an insulated air-tight container at 130'F.  The brewer used the wyeast  
brett yeast.  The resulting blackberry lambic was very good.  I thought  
it was not very "complex" [if that means the same to you as it does to  
me] but just as tart.  I would be pleased if my plmabic tasted so good. 

 
Any comments? 

 
I'm not a water chemist, but I play one on the net... 

 
Adam Pressler                szsd at utdallas.edu                D.B.A.B. 

 

 

 
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