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Lambic Digest #0448
From postmaster at lance.colostate.edu Wed Sep 21 04:17:46 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 #448 (September 21, 1994)
Date: Wed, 21 Sep 1994 00:30:11 -0600
Lambic Digest #448 Wed 21 September 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Slowness of Head Start Flanders Yeast (Martin Wilde)
Status of pLambic (Martin Wilde)
Re: Lambic Digest #447 (September 20, 1994) (ptimmerm)
Unibroue/Celis fruit beer (STROUD)
Celis (EfrainM)
RE: Lambic Digest #447 (September 20, 1994) ("Thomas J. Ramsey")
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Date: Tue, 20 Sep 94 08:28:08 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Slowness of Head Start Flanders Yeast
Text item: Text_1
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?
thanks
martin
------------------------------
Date: Tue, 20 Sep 94 08:32:23 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Status of pLambic
Text item: Text_1
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...).
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)?
thanks
martin
------------------------------
Date: Tue, 20 Sep 94 08:37:06 PDT
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Re: Lambic Digest #447 (September 20, 1994)
With requard to Celis, and their new lambic beer.
Since Celis now makes and distributes beer in
Belgium, He is starting to look much more int'l.
So I think it is a small step for him to start
importing a Lambic under his name. If it is
done in the US, we need a Texan to go check it out,
then report back. Volunteers?
paul t-
------------------------------
Date: Tue, 20 Sep 1994 15:36:08 -0400 (EDT)
From: STROUD%GAIA at leia.polaroid.com
Subject: Unibroue/Celis fruit beer
I agree with Jeff Pinhey (hi Jeff!) about the quality of Unibroue's beers.
Their products are more "Belgian" than any other North American brewery that I
am aware of - including Celis or the Belgian Brewing Co. If your travels ever
take you to the Montreal area make sure that you look them up. All three of
their products are excellent. Their wit (Blanche de Chambly) is superb, comes
in 750 ml corked bottles, and is relatively cheap to boot.
Another fine aspect of Montreal is the wide availability of Belgian beer.
There are a handful of specialty Belgian beer-bars and restaurants with wide
selections - and they serve the beers properly in the correct glasses. For
those of us in the Northeast it is the next best thing to being in Belgium (and
it's a lot cheaper than flying!)
Re: the recent posting about Celis producing a framboise lambic......I am
skeptical about the accuracy of the posting - it makes little sense from a
business standpoint. I know that Celis is supposed to be producing a fruit
beer in the near future and a framboise sounds reasonable, but a lambic??? I
am extremely doubtful (but am willing to be convinced when I see the product).
Steve
------------------------------
Date: Tue, 20 Sep 94 19:10:43 EDT
From: EfrainM at aol.com
Subject: Celis
Perhaps the new offering by Celis may be more a raspberry ale than a lambic.
If you guys want I'll call the brewery and ask about it.
*****Efrain*****
------------------------------
Date: Wed, 21 Sep 1994 00:34:42 -0600 (CST)
From: "Thomas J. Ramsey" <tjram at ccwf.cc.utexas.edu>
Subject: RE: Lambic Digest #447 (September 20, 1994)
In message Tue, 20 Sep 1994 00:30:14 -0600,
Algis R Korzonas writes
> Subject: Celis
>
> ROB writes:
>
>>Beginning on Oct. 29, Celis will introduce a Belgian fruit beer,
>> Framboise, raspberries blended with fresh 'Belgian' lambic beer.
>>
>
> Hmmm, okay, it's not April 1st...
>
> Odd... this is not Pierre's cup of tea. I spoke with him about a year
> and a half ago, when he was speaking at a CBS event, and had him taste
> my pKriek. He tried it and said, it was "good," but that lambiks are
> not his favorite beers and that he ususally only drinks them "to be
> polite to the brewer." I took this as meaning that when he meets with
> his brewer friends in Belgium and they serve their beers to him, it is
> only then that he drinks lambiks, not when he's sitting in a cafe in
> Brussels. This was well before my beer had gone super-lactic and it
> tasted more like Timmermans at the time, btw.
>
> I do not doubt that any Belgian-style beer that Pierre would put his
> name on would be good. Perhaps his marketing people have more influence
> in the brewery than we think?
>
> Al.
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?
I've gone on long enough,
T.J. in Austin <tjram at ccwf.cc.utexas.edu>
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End of Lambic Digest
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