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Lambic Digest #0352
From postmaster at longs.lance.colostate.edu Wed May 25 07:26:08 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #352 (May 25, 1994)
Date: Wed, 25 May 1994 00:30:08 -0600
Lambic Digest #352 Wed 25 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Some comments/questions (Teddy Winstead)
What's in Rodenbach bottles ("Phillip Seitz")
New Yeast Vendor ("Phillip Seitz")
Seeking Belgian ingredient suppliers ("Phillip Seitz")
Rodenbach Import (Donovan Bodishbaugh)
Corking idea (Jeremy Ballard Bergsman)
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Date: Mon, 23 May 1994 19:37:44 -0600 (CDT)
From: winstead%brauerei at cs.tulane.edu (Teddy Winstead)
Subject: Some comments/questions
So here are a few comments and questions just to rile things up --
I'm currently in the process of building a brewing system. I anyone using
a RIMS system to make lambics? My guess is that all that raw wheat would
lead to some kind of problem. (I'm doing a 3 vessel, SS keg setup, email
me if you'd like details, I'm happy to tell).
I ordered a book entitled "Lambic, Faro, et Gueze" from this outfit in New
York called "Librairie Francaise". It's written by Raymond Buren (I think),
and it's in French. If you'd like details on getting a copy, email me. Has
anyone else seen this? Is it any good? The other book he wrote is entitled
"Trappiste et Bieres d'Abbaye", and is no longer availible. Does anyone know
where I can get it? I'm going to try to translate the "Lambic, Faro, et Gueze"
book as an excercise if it's not too long (mostly because my French stinks
anymore), and I'm wondering if people mind if I post chunks of it that I
find interesting.
Anyone know of any other beer books in French, so that I can practice
my favorite activities? (Drinking, brewing, and doing that nasal Hon Hon
like Monty Python characters)
Lastly (on the non-serious side), soc.culture.belgium has been created, and
there are a number of Lambic fans there, as well as a number of Belgian
beer fans in general. Check it out!
- -----
More seriously --
My two-month old pLambic is still cloudy, and smells disgusting. I'm
wondering whether or not the Brett took hold. I was planning on doing
a SG reading, and if it comes out above 1.020 perhaps adding another Brett
culture on two. Thoughts? Comments?
- --
Teddy Winstead
winstead%brauerei at cs.tulane.edu
winstead at cs.tulane.edu
Fanatical Homebrewer
------------------------------
Date: Tue, 24 May 94 09:01:44 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: What's in Rodenbach bottles
Jay Hersh commented on the Rodenbach we've been receiving and Vanberg &
DeWolf's response that we're getting regular Rodenbach in Grand Cru
bottles. I must say that I find this extremely difficult to believe,
and that's putting it as a gentleman. The Rodenbach I've had so far in
this country has been amongst the worst commercial beer I've ever
experienced--watery, dishtowel flavors, etc. Regular Rodenbach is not
as robust as the Grand Cru, but it tastes nothing like this.
I'm not a conspiracy theorist, but I really think we've had some bad
beer dumped on us. One (perhaps) piece of supporting evidence is the
rumor that Rodenbach was having some serious fermentation problems a
short time back. I gather things have been cleared up, but I suspect I
know where the bad beer went to.
------------------------------
Date: Tue, 24 May 94 09:14:54 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: New Yeast Vendor
Lambic Digesters may be interested in a new yeast vendor, the Aeonbrau
Co., run by Brian Nummer, Ph.D. Brian carries yeasts for a wide range
of beers, but LDers will probably be interested in his lambic bugs
(Brett, pedio, lacto, and kloeckera). He also has some other
interesting-looking Belgian beer yeasts. These all travel under the
brand name "Head Start Brewing Cultures."
At the moment I can't offer any comments on the quality of these
products; I've purchased a lactobacillus delbruckii strain and a
combined oud bruin strain, but haven't had a chance to try them yet.
Readers should note that Brian will be in Europe in June, so you'll
probably just want to get a catalog for the moment (no orders are being
taken after May 25). He's also just started a small newsletter, the
first issue of which deals with the care and cultivation of
brettanomyces and lactic-acid producing bacteria.
His coordinates:
Head Start Brewing Cultures
921 Bill Smith Road
Cookeville, TN 38501
Voice: 615-372-8511
Fax: 615-528-7220
E-mail: BAN5845 at TNTECH.EDU
Standard disclaimers apply. In fact, I'm not even sure what HE gets
out of this, but...
------------------------------
Date: Tue, 24 May 94 09:20:35 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Seeking Belgian ingredient suppliers
As many of you know, Washington D.C.'s brewing club BURP will be
sponsoring a Belgian-styles only contest on November 12.
To encourage people to brew for the contest (particularly those who
haven't made Belgian beer before) I'm working on a series of how-to
articles based on the various Belgian styles. These will be
distributed via internet and club newsletters.
As part of this I'd like to include a list of places that sell things
like orange peel, candy sugar, yeasts, etc. Fortunately the recent
issue zymurgy helps cover the yeast end, but I would welcome references
from LDers who've found helpful vendors. Please send me any info that
you think is appropriate, and I'll integrate it into the final draft.
I'll be happy to post the final products here so everyone can read them
and talk about what a clueless idiot I am. :-)
------------------------------
Date: Tue, 24 May 1994 10:31:42 -0400 (EDT)
From: Donovan Bodishbaugh <dfb at acpub.duke.edu>
Subject: Rodenbach Import
>From LD #351:
> Yes I have. They are not the same. I also called Vanberg & Dewolf and
> spoke with Don Feinberg and confirmed this. He indicated that at some
> point in the future the bottles bearing the Rodenbach Grand Cru label in
> America would in fact contain this beer (he said they would begin having
> foil over the crowns when this happens)
------------------------------
Date: Tue, 24 May 1994 10:50:30 -0700 (PDT)
From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
Subject: Corking idea
STROUD%GAIA at leia.polaroid.com writes:
> There was recently a discussion in this forum about corking champagne bottle
> I'd like to offer another option.
>
> Use normal corks (the right size to fit your bottles!!) and go through the
> normal procedure of filling the bottles, softening the corks, and _fully_
> inserting them into the neck of the bottle. [please make sure that you only use
> champagne bottles for safety reasons].
>
> Here is the key to keeping the cork in place, from an article on making hard
> sparkling cider by Jacques Pepin:
I have another idea, which I haven't tried yet. Why not insert the cork all
the way, then cap with a bottle cap that has had a hole drilled in it for
gas exchange. This seems like a quick and easy way to hold the cork in
very well.
Jeremy Bergsman
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End of Lambic Digest
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