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From postmaster at longs.lance.colostate.edu Tue Jul 19 04:42:30 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #400 (July 19, 1994)
Date: Tue, 19 Jul 1994 00:30:08 -0600
Lambic Digest #400 Tue 19 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
FARO (ROSS)
Brugse Trippel yeast (Ed Hitchcock)
What's in Liefman's (dgmur)
Belgium Update (Michael Sharp)
Belgium Update
DeClerck is Back (C.R. Saikley)
Re: Lambic Digest #399 (July 18, 1994) (Jay Hersh)
issue #400!!! (Michael Sharp)
Curacao Oranges and Microscopes (Jim Liddil)
Here goes nothing... (David Berg)
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----------------------------------------------------------------------
Date: Mon, 18 Jul 1994 09:22:43 -0400 (EDT)
From: ROSS at mscf.med.upenn.edu
Subject: FARO
Date sent: 18-JUL-1994 09:16:34
I was considering making some Faro and have a few questions for which
I have not seen any information in Guinard's book, the lambic FAQ, etc.
>From what I have read, the ingredients that are particular to Faro are
candy sugar and spices. I would like to know how much candy sugar should
be used per gallon and what are the usual spices that are used. I've tasted
Boon's Faro but can't really discern all of the various spices by simply
tasting them. Also, what are some guidelines for the quantity of spices.
I have some 3 month old base pLambic. Could I add the sugar and
spices at this time? Any recommended sources for the candy sugar and spices?
On another topic, are most people adding additional yeast at bottling
time? If so, which variety of yeast?
Thanks for the information.
--- Andy Ross ---
University of Pennsylvania
ross at mscf.med.upenn.edu
------------------------------
Date: Mon, 18 Jul 1994 10:56:10 -0300
From: Ed Hitchcock <ECH at ac.dal.ca>
Subject: Brugse Trippel yeast
I have not cultured the yeast from Brugse trippel, but I have cultured the
yeast from Blanche de Bruges. It fermented and smelled like a lager yeast,
and was contaminated to boot. How the yeast at the bottom of such a good
beer could be so bad is beyond me. Not to be deterred I will be trying
this again. I have no idea if this is true for the triple, but be
forwarned.
*-Ed Hitchcock---ech at ac.dal.ca---* Mares drink Grolsch and does drink
*-Anat.&Neurobio.---Dalhousie-U.-* Koelsch and little lambs drink Lambic.
*-Halifax--NS--Can---------------* Ed'll drink Lambic too, wouldn't you?
------------------------------
Date: Mon, 18 Jul 94 08:51:24 EST
From: dgmur at cclink.fhcrc.org
Subject: What's in Liefman's
To Whomever Cares to Speculate,
This plambic experiment started with the sediment from two bottles
of Lindeman's into a gallon of wort; I know now that the enterprise
(All hands man the life boats. Abandon ship) was doomed (although the
pH dropped to near 3;I must have contaminated it myself); the good Dr.
Roger Mussche himself informed me that the stuff was sterile. So what
the heck. I drank a very lively bottle of Liefman's Kriek (I never did
find the cork) and dumped the lees into the wretched experiment.
Well, it went nuts. My question is this. What is growing in my
basement (it tastes pretty good)? What does Liefman do or not do to
its beer before sending it to the US? I read an oblique reference
recently to a lack of complexity in the Liefman's dregs. What's the
scoop?
Denny
------------------------------
Date: Mon, 18 Jul 94 09:53:36 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Belgium Update
- ----- Begin Included Message -----
>From 74363.26 at compuserve.com Mon Jul 18 02:15:20 1994
Date: 18 Jul 94 05:13:11 EDT
From: Stephen George <74363.26 at compuserve.com>
To: <msharp at synopsys.com>
Subject: Belgium Update
Content-Length: 749
(Please post to LD)
(This post from Stephen George, 74363.26 at compuserve.com)
A couple of quick notes on Belgium.
1) I walked past Beer St. in Brussels this weekend and it looks closed. Big
sign on the window. "Commerce a remettre". Don't speak much French, but that
doesn't sound good to me. Don't think those are summer holidays...
2) There's a shop in Antwerp that sells some homebrewing supplies. I
haven't been in, but I've seen stuff in the window, including a cherry pitter
positioned invitingly on top of a stack of Brewferm supplies. They also have
stuff for your other amateur chemistry needs. The place is called Belgo
Chemica and it's located at 53 Hopland (nice name - got me humming that
Weather Report ditty).
Steve
- ----- End Included Message -----
------------------------------
Date: Mon, 18 Jul 94 09:58:02 PDT
From: cr at uunet.uu.net (C.R. Saikley)
Subject: DeClerck is Back
Jean DeClerck's A Texbook of Brewing back in print.
Jean DeClerck is regarded by many as the greatest brewer of the 20th century.
His landmark work, A Texbook of Brewing, has been out of print since 1959,
and has become extremely difficult for the average brewer to obtain.
Fortunately, the Siebel Institue of Technology has stepped in and is now
offering English versions of this classic text.
The two volume set consists of 1,235 pages and is available for $89 plus
shipping and handling ($6 US, $12 international). Shipments should begin in
early August. A special prepublication price of $69 plus S/H extends to
orders received prior to July 31. Orders may be sent to:
Siebel Institute of Technology
4055 W. Peterson Avenue
Chicago, IL 60646
------------------------------
Date: Mon, 18 Jul 1994 13:55:39 EDT
From: Jay Hersh <hersh at x.org>
Subject: Re: Lambic Digest #399 (July 18, 1994)
>
> Date: Sun, 17 Jul 94 17:37:00 PST
> From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
> Subject: Seeking Information about Brugse Triple
>
>
> Text item: Text_1
>
>
> While in Belgium last month, I tried to get into the De Gouden Boom
> brewery in Brugge, but ran into problems because I was not with a "tour
> group". I really enjoyed their Triple. I cultured the yeast from the
> bottle and have found it to be a good/strong fermenter. Does anyone
> have any knowledge of the triple? Specifically:
>
> - Is the yeast a bottling yeast or is it the fermenting yeast? I have
> the yeast in a 1 gallon batch of 1076 wort fermenting now.
>
> - What is an appropriate temperature for fermenting triples?
>
> thanks
> martin
Here are notes on their brewing procedures from an upcoming article I'm working
on based upon information gathered during my tour their in April. This was an
extensive tour arranged by Bill and Nancy Erskine of International Beverage,
importers of De Gouden Boom products. Hope it is what you were looking for.
Good luck,
Jay
De Gouden Boom uses two yeasts in all four of its products. The
first is a fermenting yeast, the second is a bottling yeast. The
wort is chilled to 18C, then moved to the fermenters. The heat from
fermentation raises the temperature to 28C. The temperature then falls off
slowly over over the remainder of the 2 to 3 week fermentation before
the beer is transferred to a cold storage cellar, also of 125
Hectoliter size. The beers are next cellared at 6C for approximately 3
weeks for a total time of from 5 to 6 weeks from boil to bottle.
Except for the Wit beer the products are centrifuged to aid
clarification, then filtered prior to bottling. The beer is
passed through a special system (made by Alpha Laval) in which it
is inoculated with the second yeast, the bottling yeast. The
bottled beer is stored in a warm warehouse at 23 to 25C for an
additional 10 or so days to allow it to carbonate properly. The
time varies with temperature but is monitored by the insertion of
pressure gauges into a randomly chosen bottle here and there in the batch.
- ------------------------------------------------------------------------
Hopfen und Malz, Gott erhalts
------------------------------
Date: Mon, 18 Jul 94 12:50:32 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: issue #400!!!
Who would have ever imagined we would have this much to say!!
--Mike
------------------------------
Date: Mon, 18 Jul 1994 16:08:15 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Curacao Oranges and Microscopes
VWR sent me a flyer with various discontinued items one of them is a
microscope. The flyer has a misprint on the price but they are selling it at
the misprint price anyway. It is a Swift Model M251B. Monocular, 10X
eyepeice, widefield, DIN optics, "student-proof" coarse and fine focus, 4X, 10X
and 40X objectives, illuminator. Retail was $420 , the flyer has it listed for
$165. The catalog number is WLS48165-57. Call 1-800-932-5000. They take
plastic. Standard disclaimer applies.
I research bitter/sour/seville/curacao oranges at the library a while ago. All
of these oranges are one and the same as far as species, genus etc are
concerned. Curacao oranges just come from the island of curacao. But they all
originated in China and ended up in spain and spread from there. These are
alos used for marmalade.
The curious thing is the picture in the Beer Companion that shows greenish
orange peel. Phil and others say this is the real thing. Well oranges aren't
this color when ripe. In search old books I found one that said the peels are
obtained from both green and ripe oranges for various uses. Does anyone know
are they harvested green or is this mold? Also has anyone seen the orange peel
at Celis and the color of it?
I started another plambic this weekend. I let it cool overnight in the pot
with the lid on and the next day there was no microscopically visible bacterail
growth. I racked and inncolulated with two kloeckeras. ~ 48 hrs psot cooling
there is still no sign of bacteria. I guessit helps to use 6 ounces of hops
:-). I plan to let this ferment out with the kloeckera then I will add the
saccharomyces, then the pedio and then brett and L. brevis and other bottle
critters.
Jim
------------------------------
Date: 19 Jul 94 00:48:36 EDT
From: David Berg <73014.574 at compuserve.com>
Subject: Here goes nothing...
Well, you've finally peaked my interest enough to take the plunge and attempt to
create a p-lambic. I've ordered pedio, brett lamb. and brett brux from Head
Start Cultures. Now it's question time.
What do I culture the Pedio in? It looks like (from Guinard) that wort with
some apple juice will do the trick. How much apple juice?
How about the Brett brothers? Can I culture them together in the same bottle,
or am I better off doing it separately? Guinard also mentions using some
calcium carbonate for Brett cultures. Once again, how much?
I know these questions have probably been answered a million times, but I'm a
slow learner :^) So, any advice is greatly appreciated.
Dave Berg
------------------------------
End of Lambic Digest
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