Lambic Digest #0350

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Lambic Digest

 · 7 months ago

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Subject: Lambic Digest #350 (May 22, 1994) 
Date: Sun, 22 May 1994 00:30:06 -0600 

 

 

 
Lambic Digest #350                             Sun 22 May 1994 

 

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

 

 
Contents: 
  Re: Lambic Digest #349 (May 21, 1994) ("Phillip R. Seitz") 

 

 
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Date: Sat, 21 May 94 10:43:10 -0400 
From: "Phillip R. Seitz" <p00644 at psilink.com> 
Subject: Re: Lambic Digest #349 (May 21, 1994) 

 
Todd Gierman is now the proud father of a pellicle, but notes: 

 
>Gueuze, or so I am told - plenty of Brett and bugs in the "old") and a 5 ml 
>pedio starter (which may have been too little).  I believe that this 
>"primary" fermentation lasted roughly 3-4 weeks (slowed down by cooler 
>temperatures in the winter) and ended at a gravity of 1016.  There was 
>quite abit of Brett character at that point but no souring.  However, in 

 
Now, I'm not the person to be authoritative on lambics, but remember  
that Guinard says higher temperatures (+/-75F) of summer are important  
to developing your sourness, as pedio is a warmth-loving lactic  
producer.  In other words, (in theory at least) you won't get the  
sourness you want if you keep the beer at cellar temp only.  Perhaps  
you could take your lambic with you to the beach? 

 
John Lenz asks: 

 
>Hey Phil, in #348 did you really mean to say  
> 
>> . . . that most of Liefman's beers are blended, filtered, and 
>> sweetened, . . . 
> 
>Unfortunately, I've yet to visit the brewery, or Belgium for that  
>matter, but from the reading, and drinking, I've done I think you  
>should have said Rodenbach here.  According to Jackson (I'm working  

 
Nope.  This is precisely what we were told by one of the brewers, and  
indirectly confirmed by me and Jim Busch by tastes of beer directly  
from the fermenters.  These samples were VERY sour; I loved them, but  
then I don't have any taste buds left either. 

 
Also:  
   
>    Has anyone out there had a chance to compare the import  
>Rodenbach Grand Cru side-by-side with the Belgian version?  I'd like  
>to, because the one bottle I've had that was brought back from  
>Belgium was an incredibly complex, rich beer.  While the import is a  
>fine beer in its own right, I don't think it is nearly the beer that  
>the Belgian version is.  When I discussed this briefly with Michael  

 
The beer that came over in this most recent import wave was in a very  
sad condition.  I've heard that the Rodenbach brewery had some process  
troubles a while back, and I can only think that they dumped the trash  
beer on us.  However, there is a new batch now showing up in the stores  
that I'm told is much truer to form.  Rodenbach and Vanberg and DeWulf  
have done great things for us, but I think both of them should have  
been embarassed (if not ashamed) to sell the crappy Grand Cru we've  
received over the past few months. 

 
Phil 

 
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