Lambic Digest #0438

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Lambic Digest

 · 7 months ago

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To: lambic at lance.colostate.edu 
Subject: Lambic Digest #438 (September 08, 1994) 
Date: Thu, 8 Sep 1994 00:30:09 -0600 

 

 

 
Lambic Digest #438                             Thu 08 September 1994 

 

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

 

 
Contents: 
  Lactic acid, Rodenbach Grand Cru, Binhex? (Jim Liddil) 
  er... Strawberry lambic? ("Steven W. Smith") 
  Lactic acid levels in lambics (bickham) 

 

 
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---------------------------------------------------------------------- 

 
Date: Wed, 7 Sep 1994 14:44:12 -0700 (MST) 
From: Jim Liddil <JLIDDIL at hopi.azcc.arizona.edu> 
Subject: Lactic acid, Rodenbach Grand Cru, Binhex? 

 
Jay wrote: 
  The bad news is they did not have the real grand cru and it 
% wasn't listed in the books they order from which they indicated means it's not 
% yet available. 
%  
I don't know we have had the Grand Cru here in Tucson for months.  Tell your 
guy to call Vanberg and Dewulf for a current catalog. 

 
Andrew wrote: 
%  
% (This file must be converted with BinHex 4.0) 

 
Yeah, right :-) 

 
Brain Nummer asks again about lactic acid and I just happen to have one source 
here at work.  From Van Oevelen 1978, Dissertation. 

 
Lactic Acid Levels in Refermented Geueze (in ppm)  These aren't typo's 

 
Brewery 
1.                3434 
2.                2930 
3.                3000 
4.                3105 
5.                1890 
6.                5277 

 
Lactic acid in filtered gueuze 

 
1.                2071 
2.                2107 
3.                3510 
4.                2660 
5.                2587 

 

 
Jim 

 
------------------------------ 

 
Date: Wed, 07 Sep 1994 15:35:39 -0700 (MST) 
From: "Steven W. Smith" <SYSSWS at gc.maricopa.edu> 
Subject: er... Strawberry lambic? 

 
  I've got a newbie question... I've been brewing for quite awhile, but  
hadn't been exposed to lambics until fairly recently.  I've got a  
medium-hopped wheat beer sitting in the secondary that's had 5 pounds of  
strawberries added (and since racked off).  It's got an excellent berry aroma  
and mild flavor as it sits - tasty, but nothing remarkable. 
  I'm considering contaminating it with dregs from a "Merchant du vin" peche  
or framboise (SP?) to add sourness.  Sound like a viable plan?  Sound like a  
disaster in the making?  Thanks much for your thoughts or suggestions on the  
matter. 
  _,_/|   Steven W. Smith - Systems Programmer, but not a Licensed Therapist 
  \o.O;   Glendale Community College, Glendale Az. USA 
 =(___)=  syssws at gc.maricopa.edu 
    U      

 
------------------------------ 

 
Date: Wed, 7 Sep 1994 19:14:58 -0400 (EDT) 
From: bickham at msc.cornell.edu 
Subject: Lactic acid levels in lambics 

 
I wrote Brian an e-mail promising to look the levels up, so here's 
what I found in "Malting and Brewing Science": 

 
In lambic beers, acetic and lactic acid levels are 2.6-6.9 and 5.8-8.6 
times their threshold values, respectively.  They reference an article 
by Van Oevelen et al. in the Journal of the Inst. of Brewing, vol. 82, 
pg. 322 (1976).  In other parts of the book, I found other information 
regarding the actual threshold values.  For lactic acids, the following 
table is found: 

 
Concentrations of acids (ppm): 

 
          Berlin                                        Flavor 
          Pilsner   German        British           American        Threshold 
        --------------------------------------------------------- 
D-Lactic    -       20-200           -              -                not given 
L-Lactic    -       40-152         -          -                not given 
Lactic     188        -         44-292        -                 (400) 

 
As in most scientific journals, a number in parenthesis means that there is 
some uncertainty.  But taking it as it stands, the levels in lambics are 
from 2320 to 3440 ppm.  That's probably reasonable based on pH levels 
that are often as low as 3.2. 

 
Scott 
- --  
======================================================================== 
Scott Bickham 
bickham at msc.cornell.edu 
========================================================================= 

 
------------------------------ 

 

 
End of Lambic Digest 
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