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Lambic Digest #0417
From postmaster at longs.lance.colostate.edu Wed Aug 10 03:19:13 1994
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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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End of Lambic Digest
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