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Lambic Digest #0428
From postmaster at longs.lance.colostate.edu Thu Aug 25 03:16:51 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #428 (August 25, 1994)
Date: Thu, 25 Aug 1994 00:30:16 -0600
Lambic Digest #428 Thu 25 August 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Westmalle Tripple in Chicago ("CANNON_TOM")
subscribe (Rich Larsen)
foraging follow-up (Spencer.W.Thomas)
more cherries ("RKESSLER")
Re: mold on top of cherries (MR AL M ULINSKAS)
MOLD ON TOP OF CHERRIES
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Date: 24 Aug 94 07:04:00 EST
From: "CANNON_TOM" <CANNON_TOM at hq.navsea.navy.mil>
Subject: Westmalle Tripple in Chicago
Message Creation Date was at 24-AUG-1994 07:04:00
I noted a post not long ago that Westmalle Tripple is now
being distributed in the Chicago area. I will be in Chicago
next week, and seeing as I won't be watching the Cubs, I may
as well be looking for (IMHO) one of the two or three best
beers in the world. Would anybody who knows positively
where it can be bought drop me an E-Mail. Thanks much.
Tom Cannon
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Date: Wed, 24 Aug 1994 09:09:12 -0500 (CDT)
From: Rich Larsen <rlarsen at squeaky.free.org>
Subject: subscribe
subscribe request
Thanks... if you're human.
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Date: Wed, 24 Aug 94 10:15:26 EDT
From: Spencer.W.Thomas at med.umich.edu
Subject: foraging follow-up
Todd Gierman writes (about Dan's message about dried cherries):
> Being a Michigan Native myself, I would have to say that these are sweet
> black cherries. I don't know whether they make a good kriek, but I do know
> that they make a good emitic when consumed in large quantities.
I don't know which kind of cherries Dan saw in Traverse, but most of
the Michigan dried cherries available around here ("southern lower
Michigan") are sweetened sour (pie) cherries. 70% of the US
production of pie cherries comes from the area around Traverse City,
so I would expect that Dan saw dried sour cherries.
=S
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Date: 24 Aug 1994 10:34:10 EST
From: "RKESSLER" <RKESSLER at hr.house.gov>
Subject: more cherries
Just to add a little more confusion to the discussion of
cherries, I was wondering whether anyone out there has attempted
to use cherries from the Japanese "Yoshino" (sp?) cherry tree for
beer or anything else? These trees are extremely abundant here
in Washington, DC. While few seem to realize it, the fruit of
this tree is edible, although it is small and fairly bitter.
And, while we're on the subject of cherries, I was reading thru
some old Digests when I noticed a mention of Rodenbach using
cherries (it was in LD #396). Do they use cherries in their
grand cru or in their red ale? Or do they make something else
that I don't know about?
Thanks,
- --Rick Kessler
(rkessler at hr.house.gov)
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Date: Wed, 24 Aug 1994 22:54:41 EDT
From: SNNC49A at prodigy.com (MR AL M ULINSKAS)
Subject: Re: mold on top of cherries
- --[ FORWARDED PRIVATE MESSAGE ]--------
To: lambics at longs.lance.colostate.edu
From: SNNC49A
Subject: MOLD ON TOP OF CHERRIES
Date: 08/24/94 06:47 PM
This year, I made my first attempt at a p-lambic, and now I desperately
need advice/encouragement/criticisms from people more experienced than
myself. I don't have all of my records in front of me right now so, I'll
have to wing it on some of the vital stats. Basically my batch size was
about 13 gallons and contained ~25lbs of grain, a good dose (6 oz?) aged,
high alpha hops. This was initially fermented with Wyeast 1056 for a week
then transferred to a secondary with ~28 lbs of Bing Cherries that were
brought to 180 deg to pasteurize then cooled. I then inoculated with an
active pediococcus culture. Two weeks later I added a Brettanomyces
culture.
It is now about 2 months later, and yesterday I noticed some small spots
of mold on top of the cherries. I then began to panic. I did my best to
carefully scoop out the areas with mold and then used the chore-boy trick
to transfer the batch to 2 - 5 gal cor. kegs and the rest into 30 12 oz
bottles.
The beer tasted....well, interesting. I really have a hard time
describing its essence. First of all, it lacked sourness and had little
cherry flavor--the bings didn't cut it. I wasn't able to detect any
off-flavors due to mold. It had a weird taste that I attribute to the
brett. My partner said it smelled like the ocean. I not sure that I agree
with his observation but, it does have quite an odd character...it isn't
necessarily objectionable, but it is odd--as far as my limited experience
in lambic tasting goes. I suspect that it may just be pure brett. minus
any sourness that is usually present due to the pedio.
Well, here is my dilemma. First of all, I realize that this beer is
extremely young but I am really worried about the mold that most likely is
running around in it. I feel that my options are the following:
1) Leave as is and hope that the pediococcus will go to work over the
next months (and the mold won't)......or....
2) Add some Campden tablets to hopefully kill all the microbes in the
beer, then either: a) Add citric acid as per the FAQ to provide sourness
+ maybe some cherry extract....or....b) add some fresh pediococcus.
The trick with the Campden tablets is a shot in the dark. I'm really not
sure what they are and don't know if they can be used safely or effectivley
in this application. I am just concerned about what the mold will do. I
am very interested in hearing any opinions. I really hope that my beer is
ok or at least maybe it could be saved.
ALG
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End of Lambic Digest
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