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Lambic Digest #0449
From postmaster at lance.colostate.edu Thu Sep 22 03:14:22 1994
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From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #449 (September 22, 1994)
Date: Thu, 22 Sep 1994 00:30:12 -0600
Lambic Digest #449 Thu 22 September 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Verboden Vrucht/Travel (Sarah White)
Re: Lambic Digest #448 (September 21, 1994) (ptimmerm)
Re: Lambic Digest #448 (September 21, 1994) (Michael Sharp)
Specialty beers on their way (Michael Sharp)
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Date: Wed, 21 Sep 94 09:12:45 -0400
From: swh at ll.mit.edu (Sarah White)
Subject: Verboden Vrucht/Travel
Verboden Vrucht is a tripel. Pierre brought it to Fr. Theodore at Chimay
to taste when he had formulated the recipe. He wanted to call it something
else, and Fr. Theodore apparently forbade him from doing so. Hence the
current name. Possibly also explains the naughty label.
Is anyone else heading to the OBP 24-Hour beer tasting in Antwerp on 22-23
October?
Sarah.
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Date: Wed, 21 Sep 94 08:24:05 PDT
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Re: Lambic Digest #448 (September 21, 1994)
"Thomas J. Ramsey" <tjram at ccwf.cc.utexas.edu> wrote:
>.. I never tried a Verboden Vrucht; It is a lambik, isn't it?...
No. It is a stong specialty ale with passion fruit added. It is
fermented clean, without and prominent bugs affecting the flavor.
It is a very nice beer, and not a far stretch from Celis "Bock"
: Martin Wilde <Martin_Wilde at ccm.jf.intel.com> wrote:
>Well my pLambic is proceeding nicely after 4 months in the cask....
Congrats! Did you use a wooden keg?
I just bought a 2 Barrel Kettle and am looking for some cooperage :-)
Martin, I can't get to your cite from mine. ccm.jf.intel.com seems
to not exist from here. Can you dirrectly email your IP address
to me at 137.79.12.100 (mashtun.jpl.nasa.gov.
Paul Timmerman
------------------------------
Date: Wed, 21 Sep 94 09:47:11 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Re: Lambic Digest #448 (September 21, 1994)
Martin Wilde writes:
> Has anyone else experienced a "ssssslllllllooooowww" ferment with the
> Head Start Flanders yeast? On the 11th I pitched a healthy 3qt starter
> of the flanders yeast into 1056 Oud Bruin wort. I checked last night
> and it had only fermented to 1040. Do I need to rouse it?
Its most likely dead. My various brewery cultures (Rodenbach, Liefmans,
bottle culture of Felix Oud Bruin) where slow to finish, but didn't take
more than 1-2 weeks to get to the 1.02X range.
Of course I haven't a clue what the Head Start culture is, nor have I
ever used it so take this with a grain of salt.
Martin the continues on another subject:
> Well my pLambic is proceeding nicely after 4 months in the cask. It is
> starting to develop a brett nose and has a nice acidity to it (PH 3.5).
> I am noticing some acetic acid notes however. One problem I have found
> with using a cask is that the darned thing needs to be topped up alot
> (which could explain the slightly high acetic acid?). A while back I
> topped it back up and got a nice fermentation (wonderful sight the
> oozing of slime out of a cask...).
Some acetic acid is ok. You just don't want the entire contents of
your cask to go acetic.
I generally don't top up my casks very often (mainly because I'm too lazy).
Maybe a month or two into fermentation (well into the 'secondary' if I
where to rack these things) I top up the cask with the same wort, but
fermented in glass. After that I leave it alone. The cask doesn't seem
to dry out (capilary action at work I imagine) and the various flora form
a pelicle which seems to protect the young p-lambic from wayward bugs.
Of course I do wonder exactly what would be able to contaminate such a
beer, but thats another issue... (low pH, lots of hops, only complex
sugars left, etc -- not very friendly to your average yeast/bacteria)
> Since I would like to make a kriek out of this what is the best game
> plan? Do I take the lambic after 6 months, directly add the cherries
> and then let that re-ferment for several months before bottling (at
> which point I add sugar to carbonate)?
This is almost exact what I did with my last batch of framboise. I think
my starting beer was 8 or 9 months old though. I put the raspberries in
two (leagally purchased thankyouverymuch) sankey kegs and racked the young
plambic onto them. I then let these kegs sit for 2-3 months. Following
this I racked off what was left of the raspberries, mixed with fresh yeast
and sugar and bottled. (and bottled, and bottled, and bottled ~20-25gal.
is a lot to bottle) After bottling I layed it all down and I have
consumed ~1 case of bottles since December '93. The framboise is
continuing to improve/develop in the bottle as esterification takes place.
T.J. writes:
> I took a tour of the Celis Brewery (about 2 miles from my house and it took
> me this long!! laziness can be amazing sometimes) about a month and a half
> ago. I asked the brewer who was dispensing the beers at the end of the tour
> about the upcoming framboise which the tour guide had mentioned, and she
> said "Don't expect a lambic," which I could only take to mean that it will
> be a rasperry ale. I won't hold it against them, but you would think they
> could come up with another name. I have high hopes for a great beer, even if
> it isn't a lambic.
> BTW, I'm a Grad Student at U.T. Austin in German & Dutch, and my Dutch
> professor used to (perhaps still does, when needed) translate the blurbs on
> Celis' six pack boxes. (Which would indicate to me that, at least a year ago
> Pierre wrote them himself in Dutch) About a year ago, he told me that Celis
> would be coming out with something like a Verboden Vrucht. Iguess this is
> it. Even though I served quite a few when I bartended in Holland a couple
> of years ago, I never tried a Verboden Vrucht; It is a lambik, isn't it?
This is in line with that I've heard on the rumor mill. I don't have
any concrete info yet. However, a product similar to Verboden Vrucht is
certainly what I'd bet on given P. Celis's background.
--Mike
------------------------------
Date: Wed, 21 Sep 94 09:53:40 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Specialty beers on their way
Hi,
I just got a call from Don Feinberg (Van Berg & DeWulf). He told me that he
is bringing in the following lambics in late October/early November.
Frank Boon '89 Mariage Parfait Kriek
'93 Mariage Parfait Gueuze
For the authenticity nuts out there, these will have the old red+black
labeling.
Looks like we'll have some good beer for the holidays!
--Mike
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End of Lambic Digest
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