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Lambic Digest #0424
From postmaster at longs.lance.colostate.edu Sat Aug 20 03:14:26 1994
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Subject: Lambic Digest #424 (August 20, 1994)
Date: Sat, 20 Aug 1994 00:30:08 -0600
Lambic Digest #424 Sat 20 August 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Sour Cherries (ptimmerm)
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Date: Fri, 19 Aug 94 08:28:45 PDT
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Sour Cherries
"Phillip Seitz" <p00644 at psilink.com> wrote:
>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.
I have found a couple of different "sour" cherries available in stores.
I know not everybody has a Trader Joe's store down the street, but that's
because YOU LIVE IN THE WRONG PLACE!. Sorry, just kidding. There are a
couple varities I have found. Montmerencey (sp?) cherries from the former Czech
Republic have shown up both dried and in jars. The dried product is quite expensive
here, about 5$/lb, but they pack alot of flavor.
I know that Frank Boon freezes about kg of cherries every year for use throughout the
year. About 35 metric tons! I was told six weeks was a typical contact time for a
kriek by Boon, and "Years" by cantillion. The dried product is quite expensive here,
about 5$/lb, but they pack alot of flavor. Anybody know a brewer in Michigan, our
domestic sour cherry producing state?
Paul Timmerman
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