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Lambic Digest #0481
From postmaster at lance.colostate.edu Fri Nov 11 03:30:12 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 #481 (November 11, 1994)
Date: Fri, 11 Nov 1994 00:30:12 -0700
Lambic Digest #481 Fri 11 November 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Is anyone interested in.... (Jim Easterbrook)
Huis-Descamp Maltings (HDM) ("Phillip R. Seitz")
De Troch importer ("Andrew R. Ruggles")
RE:Orval primary yeasts (Jim Busch)
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----------------------------------------------------------------------
Date: Thu, 10 Nov 1994 09:07:38 +0000 (GMT)
From: jim.easterbrook at rd.eng.bbc.co.uk (Jim Easterbrook)
Subject: Re: Is anyone interested in....
Michael Sharp wrote:
> I just received a packet of recipes from Van Berg & DeWulf. Included are
> Chicken Waterzooi Stew, Salad Friseee with Endive, Canadian Bacon & Croutons,
> Carbonnade Flamande, and Monkfish with a Rodenbach Sauce.
> Is anyone interested in seeing these posted??
I'd like to see the recipies for Waterzooi and Monkfish with a Rodenbach
Sauce. I've looked up Waterzooi in several books and found widely
differing recipies. One more will help in correlating out something
sensible.
ObLambic: Does anyone know a source of Cantillon products in the UK ?
Failing that I can feel the need for a trip to Belgium coming on.
Jim Easterbrook <jim.easterbrook at rd.bbc.co.uk>
------------------------------
Date: Thu, 10 Nov 94 08:59:18 -0400
From: "Phillip R. Seitz" <p00644 at psilink.com>
Subject: Huis-Descamp Maltings (HDM)
The Spirit of Belgium conference hasn't even started yet, and already
there's plenty of interesting gossip (nyah nyah).
Among the tidbits, Philippe Perpete had an update on the Huis-Descamp
Maltings, which is located in Gembloux and makes the HDM malts we've
seen here. At last report they were in bankruptcy and were about to be
purchased by a Danish firm. Philippe had said earlier that the
bankruptcy appeared to be a financial maneuver rather than one of desperation.
Now HDM has been completely shut down, and it seems that no more malt
will be produced. The reason is interesting though. During several
trips I saw this maltings going through a major reconstruction project,
and it was only finished a year or so ago. Now Philippe reports they
were developing a new continuous-flow malting system (instead of the
batch system using drums). The Danish firm plans to strip the place
bare and export all the equipment and technology.
Three major maltings are still running in Belgium: DeWolf Cosyns
(Interbrew), one owned by Cargill, and a third independent. Welcome to
Eurobusiness, I guess.
------------------------------
Date: Thu, 10 Nov 94 10:20:30 -0500
From: "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu>
Subject: De Troch importer
Mike wrote:
>Does anyone have contact info for the folks in the mid west that are
importing DeTroch, etc. ?
De Troch is imported by All Saint's Brands, Inc. They are located in
Minneapolis. Contact info:
All Saint's Brands, Inc.
2001 Main St SE
suite 323
Minneapolis, MN 55414
phone: 612-378-7820
AOL: Saint Ale
No affiliations other than zip code,
Andrew
------------------------------
Date: Thu, 10 Nov 1994 13:17:29 -0500 (EST)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: RE:Orval primary yeasts
Al writes:
<Well thanks, Todd, for letting the cat out of the bag! I successfully
<cultured what appears to be the Orval primary fermentation strain from
<a bottle of Orval. I've brewed with it three times in the last two years
<and have had quite good results. Indeed it is an acid-producer and a
<very slow-grower. It was not until several weeks ago that it dawned
<on me that it was probably a brettanomyces yeast, despite all the signs
<and it's character.
I think it is safe to say that Brett. plays some roll in the Orval
character, but I feel it is a misnomer to characterize this as a
primary fermentation strain (which Al probably did not mean). If I had
to bet on it, I would surmise that the actual fermentation is completed
using the complex blend of Saac. yeasts, and the Brett is only introduced
into the still beer at a very late stage.
Jim Busch
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End of Lambic Digest
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