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Lambic Digest #0496
From postmaster at lance.colostate.edu Tue Nov 29 03:26:08 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 #496 (November 29, 1994)
Date: Tue, 29 Nov 1994 00:30:12 -0700
Lambic Digest #496 Tue 29 November 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #492 (November 24, 1994) (ptimmerm)
Bulgar (sp?) Wheat (Ronald M Phillips)
Sources for candi (Allen Ford)
1.5L Rodenbach (brewing chemist Mitch)
Spellings (Algis R Korzonas +1 708 979 8583)
Cantillion Framboise ("Bruce E. Conner")
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----------------------------------------------------------------------
Date: Mon, 28 Nov 94 08:32:23 PST
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Re: Lambic Digest #492 (November 24, 1994)
I was writing about my Verbotten Vrucht cloning attempt when
fellow rocket scientist Jim Busch chimed in:
Huh? Wyeast Wit, or Wyeast Belgian?
Yes, Wit beer strain for a tripple strength beer. I double
checked this with Eric, who said it did produce different
effects at high gravity. Examples? Hoeg. Grand Cru, Hoeg.
Julius, Hoeg. VV., Brugge Tripple, ...) Are there more?
Paul Timmerman
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Date: Mon, 28 Nov 1994 11:50:05 -0500 (EST)
From: Ronald M Phillips <rmphilli at magnus.acs.ohio-state.edu>
Subject: Bulgar (sp?) Wheat
Hello Brewers,
All this talk about SoB and Wits has given me the urge to brew one.
Here's my question: Instead of using raw wheat (which I have done in the past)
I was thinking about using bulgar wheat available at the health food store.
The wheat is pre cracked and I think it it also pre cooked. Would this be
similar to using wheat flakes? Any insights or comments would be greatly
appreciated. TIA.
Ron Phillips
rmphilli at magnus.acs.ohio-state.edu
------------------------------
Date: Mon, 28 Nov 1994 14:54:01 -0600 (CST)
From: Allen Ford <allen at darwin.sfbr.org>
Subject: Sources for candi
Does anyone have any suggestions where I can find Belgian candi sugar? I
called Evergreen as someone suggested and they are out of stock and
unable to get more due to import restrictions. Something having to do
with the inability to guarantee that there is no Cuban sugar involved.
800 numbers will be especially appreciated. Thanks.
=-=-=-=-=-=-=-=-= Allen L. Ford <allen at darwin.sfbr.org> =-=-=-=-=-=-=-=-=
=-=-= Southwest Foundation for Biomedical Research San Antonio, Texas =-=-=
------------------------------
Date: Mon, 28 Nov 1994 15:45:09 -0600 (CST)
From: gellym at aviion.persoft.com (brewing chemist Mitch)
Subject: 1.5L Rodenbach
A liquor store here in Madison briefly displayed some bottles of Rodenbach.
I say briefly because a few of us grabbed them all. It is a 1.5 liter
bottle with an embossed label, and gold foil on the neck. None of the label
is in English, and not having a strong grasp of French or Flemish I am not
able to interpret it all, but I do not see anything to indicate whether it
is the Grand Cru or not. Is it?
Anyone else out there grab a bottle of this ? How is it ? I plan on cracking
it on Christmas or New Years. Also, they had half a dozen 750 ml bottles of
the '86 Boon Framboise also. Had.
Finally, for a friend of mine: Anyone here live near Cleveland OH and know of
a good import store there? You know, one not afraid to carry what we like to
drink ?
Cheers,
Mitch
- --
| - Mitch Gelly - | Zack Norman |
|software QA specialist, unix systems administrator, zymurgist,| is |
| AHA/HWBTA beer judge, & president of the Madison Homebrewers | Sammy in |
| - gellym at aviion.persoft.com - gelly at persoft.com - | Chief Zabu |
------------------------------
Date: 28 Nov 94 16:44:00 GMT
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: Spellings
Could someone explain to me the different spellings of "dubbel" and
"tripel" that are used? I've seen everything from "dubble" to "double"
and "triple" to "tripple" to "trippel." I use the spellings I got from
the bottlecaps of Westmalle ("dubbel" and "tripel") and was wondering if
the other spellings are French vs. Flemish vs. English, or what?
Al.
------------------------------
Date: Mon, 28 Nov 1994 22:43:34 -0500 (EST)
From: "Bruce E. Conner" <BConner at max.tiac.net>
Subject: Cantillion Framboise
I just got my hands on a couple of bottles of Cantillion Framboise.
After tasting one of them, I have a couple of questions.
This was VERY acetic. In fact, so much so, that there was no detectable
raspberry flavor, either while in the mouth or in the aftertaste. I would
call it an acetic acid flavor rather than a lactic acid flavor. In fact,
it was identical with a bottle of Cantillion Kriek I had a while back,
except that I could taste *some* cherry in the kriek. There was a very
slight carbonation in the framboise, not what I expected.
My question is: Is this a good example of the cantillion product, or
have I found a couple of bottles that went bad due to improper storage?
Bruce Conner
BConner at max.tiac.net
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End of Lambic Digest
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