Lambic Digest #0423

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Subject: Lambic Digest #423 (August 19, 1994) 
Date: Fri, 19 Aug 1994 00:30:09 -0600 

 

 

 
Lambic Digest #423                             Fri 19 August 1994 

 

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

 

 
Contents: 
  Weiss natural flora (sohaskey) 
  Which cherries to use? ("Phillip Seitz") 

 

 
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Date: Thu, 18 Aug 1994 08:03:04 -0600 
From: sohaskey <sohaskey at mactel.uthscsa.edu> 
Subject: Weiss natural flora 

 
My first posting here how exciting! 
    I don't know much about lambics and they seem particularly difficult to 
find here in San Antonio.  But we do have Weiss beers.  It is always stated 
that Lactobacillus delbrueckii is used in the fermentation for the production 
of acid. 
     I have been trying to isolate this bug from bottles for some time and been 
unable to.  What do I usually end up with?  A cocci usually in the 
characteristic tetrad form that indicates Pediococcus.   And if I take the 
dregs from a bottle and put them under the 'scope I also see cocci along with 
yeast but never a bacillus. 
    So far I have isolated these cocci from Oberdorber Weiss, Julius Echter 
Hefe-Weiss, Pschorr-Brau Weiss, EKU hefe Weissbier and a few others.  Since I 
see them in the original beer without culturing this isn't a problem with my 
technique or media.  Suggestions or comments anyone? 

 
                  Chuck Sohaskey  

 
------------------------------ 

 
Date: Thu, 18 Aug 94 10:07:52 -0400 
From: "Phillip Seitz" <p00644 at psilink.com> 
Subject: Which cherries to use? 

 
I may have gotten myself in some doo-doo, and am hoping you can help me  
out of it.  In my HBD post on oud bruins I said not to use pie cherries  
in your beer.  The reason for this is that I've had some beers that  
tasted like, well, pie, not beer.  Now people are asking me what kind  
of cherries to use. 

 
What's the experience been out there?  I'd say look for the sourest  
cherries available, but I'm not sure what those would be.  I've been  
told by reliable sources that Schaarbeck cherries are just about inedible. 

 
Phil "open mouth, insert foot" Seitz 

 
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