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Lambic Digest #0438
From postmaster at lance.colostate.edu Thu Sep 8 03:15:58 1994
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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
=========================================================================
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End of Lambic Digest
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