Copy Link
Add to Bookmark
Report
Lambic Digest #0479
From postmaster at lance.colostate.edu Wed Nov 9 03:21:14 1994
Status: O
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil]
["3480" "Wed" " 9" "November" "1994" "00:30:11" "-0700" "subscription requests only" "lambic-request at lance.colostate.edu" nil "105" "Lambic Digest #479 (November 09, 1994)" "^From:" nil nil "11" nil nil nil nil]
nil)
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA00427
(5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Wed, 9 Nov 94 03:21:10 -0500
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA27309 for reallambic at longs.lance.colostate.edu; Wed, 9 Nov 1994 00:30:11 -0700
Message-Id: <199411090730.AAA27309 at longs.lance.colostate.edu>
Reply-To: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-To: lambic-request at lance.colostate.edu
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #479 (November 09, 1994)
Date: Wed, 9 Nov 1994 00:30:11 -0700
Lambic Digest #479 Wed 09 November 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Cantillon / Boon sources (Louis K. Bonham)
Re: Lambic Digest #478 (November 08, 1994) (ptimmerm)
Cherries to use for Kriek (Martin Wilde)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Tue, 08 Nov 1994 08:41:29
From: lkbonham at beerlaw.win.net (Louis K. Bonham)
Subject: Cantillon / Boon sources
1. My wife is heading to New York next week on business, and since
I have yet to find a local source for either of these rare treats
I want to have her bring me some from there. Anybody got a quick
list of places in Manhattan (Soho to Midtown areas, preferably)
that have good, well-cared for stocks?
2. Before I ask her, I guess I should exhaust all possible local
avenues. I'm in Houston -- has anyone heard of Cantillon / Boon
sources in the SE Texas area?
Private e-mail is fine and preferable: lkbonham at beerlaw.win.net
===================================================================
Let the revolution begin: BOYCOTT SAM ADAMS!
===================================================================
------------------------------
Date: Tue, 8 Nov 94 08:28:59 PST
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Re: Lambic Digest #478 (November 08, 1994)
wrt brett in ales:
I apologize for not remembering the source of this tidbit,
but I think it will add something to the discussion.
The process for adding brett to the secondary was patented in
Copenhagen as a novel means of 2nd fermentation .
It was apparently already common practice in some breweries,
especially those making stouts and scottish ales (and maybe
some belgain ales?) At that time, many brewers discontinued the
practice, being the thrifty sort, and not want to send there
profits off to some smart allec with a patent. At least thats
the way I remember it. If anybody remembers the reference and
can correct any of my errors, I would be pleased.
>I suspect that there are other breweries using Brett, besides the lambic
>ones, anybody care to speculate?>
>
>Todd
------------------------------
Date: Tue, 8 Nov 94 16:21:01 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Cherries to use for Kriek
Text item: Text_1
I have seen many postings in the past about cherry suggestions, but have
not heard about the results. I am at the point of adding cherries to my
Oud Bruin and Kriek and I need to know which cherries to use. Since I
cannot go to Belgium to get the Scharbeek ones... which ones should I
use? Some people have mentioned to use the pie filling cherries and
avoid bing cherries.
thanks for the help
martin
------------------------------
End of Lambic Digest
************************
-------
