Lambic Digest #0376

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Subject: Lambic Digest #376 (June 21, 1994) 
Date: Tue, 21 Jun 1994 00:30:12 -0600 

 

 

 
Lambic Digest #376                             Tue 21 June 1994 

 

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

 

 
Contents: 
  barrels (Ed Hitchcock) 
  Brewers Guild Museum in Brussels (Jay Hersh) 
  Aercian vs. French Oak ("Brian P. Lewis") 
  peach-honey mead? (Jim Doyle) 

 

 
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Date: Mon, 20 Jun 1994 10:43:44 -0300 
From: Ed Hitchcock <ECH at ac.dal.ca> 
Subject: barrels 

 
This may have been covered already, but what about charred barrels?  If the  
point of the barrel is a) for brett and pedio to make homes in and b) for  
oxygen exchange, and the problem with american oak barrels is tannins,  
would a charred barrel do the trick?  Charred barrels leak fewer tannins  
into scotch, presumably the same would be true for beer.  Oxygen exchange  
should be relatively unaffected, and I don't know about brett and pedio's  
affinity for charred wood. 
        ed 

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

 
Date: Mon, 20 Jun 1994 11:05:00 EDT 
From: Jay Hersh <hersh at x.org> 
Subject: Brewers Guild Museum in Brussels 

 

 
>> either they change taps often or you were on drugs :-)  when we were there 
>> they had the ultra swill.  Budweiser of Belgium, they wouldn't identify it  
>> but I'm guessing it was the Stella. 
> 
>They had a choice, light or dark.  We took the dark.  It was pretty tasty.  
>What did you think of the museum? 

 
we had only one choice.  The light.  As Martin indicated they were very 
secretive about who the brewer was. 

 
I found the Museum very interesting.  Fairly nice collection of mugs and 
steins.  I also thought the old equipment was interesting however there was 
absolutely no explanation about what the equipment and techniques for using it 
were.  The new portion of the exhibit was less interesting although they had a 
fairly nifty touch screen display driven interactive computer setup with some 
reasonable information on the Belgian brewing industry and the brewing process. 
I also really liked the scale model of the maltings and the scale model 
hydraulic sparge contraption.  The literature selection was good as well. 
However on the whole it isn't the best brewing Museum I've seen, far from it 
actually. 

 

 
        JaH 

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

 
Date: Mon, 20 Jun 94 11:08:24 MDT 
From: "Brian P. Lewis" <bplewis at mocan.mobil.com> 
Subject: Aercian vs. French Oak 

 
A number of years ago ( 10+) the Mondavi winery experimented with American vs. 
French oak barrels for aging wine.  If I remember correctly, they had barrels 
made from American oak that had been air dryed or kiln dried and whose staves 
had been bent after being softened by steam.  The french oak barrels had their 
staves softened by heating, and slightly charring them, over an oak chip fire. 
Wine from a single vineyard was fermented and then put in these different  
barrels for 17 months before bottling. 

 
As I recall, the wine from the American oak barrels had a distinctive and, to 
me, unpleasant sharpness.  I put it down to the fact that it was held in steam 
bent staves that allowed more tannin to leach into the wine.  You could try 
contacting the winery for more details.  They may well have kept records of this 
experiment.  I 

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

 
Date: Mon, 20 Jun 1994 13:56:27 -0700 
From: Jim Doyle <jgdoyle at uci.edu> 
Subject: peach-honey mead? 

 
Sorry if this is an inappropriate forum for this request, but... 

 
can anybody tell me how to make a mead from peaches and honey? (is there a 
"mead-digest?) 

 

 
private e-mail or posting is ok. 

 
thanks in advance 

 
Jim Doyle 
                -- 
Jim Doyle 
P.S. Purchasing Office 
Ph. (714) 856-6047 

 

 
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End of Lambic Digest 
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