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Lambic Digest #0466
From postmaster at lance.colostate.edu Mon Oct 17 03:19:21 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 #466 (October 17, 1994)
Date: Mon, 17 Oct 1994 00:30:11 -0600
Lambic Digest #466 Mon 17 October 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
BURP Labs update ("Phillip R. Seitz")
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Date: Sun, 16 Oct 94 20:00:27 -0400
From: "Phillip R. Seitz" <p00644 at psilink.com>
Subject: BURP Labs update
Some time back I mentioned that Tim Artz, Delano Dugarm, Bill Ridgely
and I had worked up a split batch and pitched various bugs and yeasts
into each half in an attempt to make an oud bruin. Initially I had the
impression that we weren't going to get much out of it, but now things
are definitely getting interesting.
The best half of the batch was made with Head Start's Flanders culture
only (although this contains several strains, I hear). Even at
pitching time the starter smelled good, and early in the ferment the
beer reminded me a bit of Lindemann's gueuze. The beer then sat in the
carboy for about 2 months (I'm guessing), and has been in the bottle
for about 1 month.
The aroma is RIGHT ON. Kind of a fruity/dusty/lactic
character. In fact that might describe the flavor too, except that I'd
like a bit more fruity, a bit less dusty/lactic, and more sourness. In
the case of our beer it could also use some more body, but that's a
recipe issue and unrelated to the search for better bugs.
I'm definitely going to leave some bottles out of the fridge to
see what develops, and I'd definitely recommend that anybody who's
interested in the style try this yeast. Keep in mind that the beer
produced tends to be more in the "artisinal" side of the range
(Crombe's Oud Zottegem comes to mind), and there may be some brett in
here as well.
The beer provides some nice burps, too. :-)
The other half of the batch was pitched with the Liefmans culture and
Head Start's lactobacillus. The latter is now known to be a slow
grower. I had a sample of this beer today, and while it's not as far
along as the one above, there are obviously things happening. Again,
some of the dusty/barny aroma and flavor. We'll have to wait a few
more months to see if it really works out.
Disclaimer: I have no business associations with Head Start other than
being a paying customer. The proprietor, Brian Nummer, has been kind
enough to bring several of his unusual strains to my attention, but I
can't really comment on any of them other than the one's I've tried (as
listed above).
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End of Lambic Digest
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