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Lambic Digest #0388
From postmaster at longs.lance.colostate.edu Wed Jul 6 03:13:11 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #388 (July 06, 1994)
Date: Wed, 6 Jul 1994 00:30:11 -0600
Lambic Digest #388 Wed 06 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
BelleVue (Marc de Jonge)
Notes from my Belgium trip (Martin Wilde)
Shop Request ("Larry Lynch-Freshner")
What is ropyness? (Jeremy Ballard Bergsman)
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Date: Tue, 5 Jul 94 11:44:43 +0200
From: dejonge at tekserv.geof.ruu.nl (Marc de Jonge)
Subject: BelleVue
In Lambic Digest #387 Rob Thomas writes:
> 4)
> Also, I read somewhere that BelleVue have introduced an
> "uncompromising" gueuze on the market. Anyone have any further
> info?
I suppose you refer to the 'Fond Tradition' or something like it
(black label with white text, I tried it a couple of months ago
and my memory is somewhat hazy, I may be mixing it up with the
also recently released traditonal St. Louis).
I recall being pleasanlty surprised by both of them.
They are pale, dry, and acidic geuzes but lacking a bit in brett
character. In all indeed uncompromising but not very exciting.
A noteable thing was the price, about 1$ for the
'half wine-bottle' (that's about half the price I pay for really
good types)
If you plan to swill geuze, a case of either would be a good choice :)
_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_
Marc de Jonge dejonge at geof.ruu.nl
Utrecht University, Geophysics dept, Utrecht, the Netherlands
-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
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Date: Tue, 5 Jul 94 09:06:14 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Notes from my Belgium trip
Text item: Text_1
While I was in Belgium the last couple of weeks I made a point to ask
the various brewers questions that seem to surface here in the LD. Here
is the questions and there responses:
1) How do you do a turbid mash: Frank Boon replied that you take
roughly 30% of the liquid at mash in and bring that to a boil for 5
minutes. During the time the liquid is coming to a boil, you perform
step mashes on the main mash. The boiled liquid is re-combined with the
main mash at sparge time.
2) Temperature range for producing lambics: Frank Boon replied that you
should never get above 19C (66F). I noticed that some felt brett did
good at 75F. Mr. Boon replied that this is too warm...
3) Is there a difference in Boon Framboise/Kriek shipped to the US and
that in Belgium: Mr. Boon replied no, the only difference is the
labels...
martin
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Date: 5 Jul 1994 10:59:15 -0800
From: "Larry Lynch-Freshner" <Larry_Lynch-Freshner at taligent.com>
Subject: Shop Request
Shop Request
Two things:
Well, Boon, Cantillon, and other good Belgian products are still hard to find
here in CA, but I will be in Orlando (FL) in a couple of weeks. Have these
products made it south of D.C? If so, please send me details of where to find
them! Thanks!
Todd G. writes of making a Framboise Noir from Blackberries. Sorry, what you
need for 'Framboise Noir' is Black Raspberries ( :-) - which I just happen to
have, just waiting for my first attept to get far enough along to add the
berries. I would love to hear how the blackberries work though. I have had
very dissapointing results from using blackberries in beer in general. Too
little flavor. A friend did try blending blackberries and raspberries once,
and that did work very well. (I hope that didn't come off as being mean...)
Larry
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Date: Tue, 5 Jul 1994 10:37:10 -0700 (PDT)
From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
Subject: What is ropyness?
OK, now I'm hot to know: what is ropyness?
> From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS)
> Subject: Hope this gets through!
> There has been sporadic discussion of the phenomenon called rope,
> First of all, symptoms of ropiness don't include white scum,
> haze or any other stuff you might see when looking at the
> fermentation. What I have witnessed (in agreement with Hind,
> Briggs and van Oevelen) is that the fermentation looks normal
> (as far as this word can be used for lambics), but that the
> weirdness starts when you try pouring the stuff. My second
> batch is just such a case. The liquid has the consistency of
> hot honey (or possibly engine oil). When poured it looks
> like a rope (hence the name I guess). Currently it doesn't
My Pediococcus starter (thanks Mike) has this. It didn't seem to
have much higher viscosity throughout but rather gooey "rope" in the beer.
Somewhat like a solution of high molecular weight DNA.
Jeremy Bergsman
jeremybb at leland.stanford.edu
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End of Lambic Digest
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