Lambic Digest #0477

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Lambic Digest

 · 7 months ago

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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 #477 (November 07, 1994) 
Date: Mon, 7 Nov 1994 00:30:09 -0700 

 

 

 
Lambic Digest #477                             Mon 07 November 1994 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  Re: Boon/Cantillon Sediment Query (bhall) 

 

 
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Date: Sun, 6 Nov 94 13:49:08 EST 
From: bhall at sparc.ecology.uga.edu 
Subject: Re: Boon/Cantillon Sediment Query 

 
     I have used sediment from Cantillon gueuze with good success. I first  
pitched a Wyeast 1056 culture to the wort. After racking and aging one month I  
pitched a starter made from the dregs of the lambic. After some aging the beer  
was good and sour. 10 months of aging and I got some of the appropriate brett.  
character. The reason I use the 1056 culture first is because the lambic yeast  
sputters through fermentation too slowly; I worry about contamination from  
undesirable microbes in my house. Pitching Cantillon sediment into the secondary 
with lots of aging  seems to give a the correct flavor to the beer. 
    I like making lambics from Cantillon sediment because much of the  
microorganisms that contribute to the beer's character may not be cultured or  
culturable. I don't know if anyone has attemted to examine the diversity of  
microbes in a lambic, but I'll bet it is quite high, and it is possible that  
many of these organisms are necessary to provide the correct flavor profile.  
However, I am going to experiment with added pure brett or pedio cultures to  
beer made using Cantillon sediment to alter the flavor and see what happens. 

 
Bob Hall 
Athens, GA 
bhall at sparc.ecology.uga.edu 

 

 

 
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