Lambic Digest #0457

eZine lover (@eZine)

Published in 

Lambic Digest

 · 7 months ago

From postmaster at lance.colostate.edu Fri Sep 30 03:25:27 1994 
Status: O 
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil] 
        ["3647" "Fri" "30" "September" "1994" "00:30:12" "-0600" "subscription requests only" "lambic-request at lance.colostate.edu" nil "101" "Lambic Digest #457 (September 30, 1994)" "^From:" nil nil "9" nil nil nil nil] 
        nil) 
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA20294 
  (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 30 Sep 94 03:25:24 -0400 
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA28902 for reallambic at longs.lance.colostate.edu; Fri, 30 Sep 1994 00:30:12 -0600 
Message-Id: <199409300630.AAA28902 at longs.lance.colostate.edu> 
Reply-To: lambic at lance.colostate.edu (postings only - do not send subscription requests here) 
Errors-To: lambic-request at lance.colostate.edu 
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at lance.colostate.edu 
Subject: Lambic Digest #457 (September 30, 1994) 
Date: Fri, 30 Sep 1994 00:30:12 -0600 

 

 

 
Lambic Digest #457                             Fri 30 September 1994 

 

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

 

 
Contents: 
  Boon filtration (Algis R Korzonas +1 708 979 8583) 
  Re: Lambic Digest #456 (September 29, 1994) (Donovan Bodishbaugh) 
  De Clerck on turbid mashing (Michael Sharp) 

 

 
Send article submissions only to: lambic at longs.lance.colostate.edu 
Send all other administrative requests (subscribe/unsubscribe/change) to: 
     lambic-request at longs.lance.colostate.edu 
Back issues are available by mail; send empty message with subject 'HELP' to: 
     netlib at longs.lance.colostate.edu 
Phil Seitz' series on Brewing Belgian Beer is available; the index 
     from the archives lists individual topics and the complete set. 
     Start with the help message above then request the index. 
A FAQ is also available by netlib; say 'send faq from lambic' as the 
     subject or body of your message (to netlib at longs.lance.colostate.edu). 

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

 
Date: 29 Sep 94 15:25:00 GMT 
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) 
Subject: Boon filtration 

 
Perhaps Don could give us more details, but what I recall from our 
conversation of about a year ago, Frank Boon filters his basic 
Kriek and Framboise but not the Gueuze.  I don't recall about the 
Faro, but yes, given it's sweetness, you would imagine that it may 
also be filtered and sweetened. 
Al. 

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

 
Date: Thu, 29 Sep 1994 12:10:58 -0400 (EDT) 
From: Donovan Bodishbaugh <dfb at acpub.duke.edu> 
Subject: Re: Lambic Digest #456 (September 29, 1994) 

 
On Thu, 29 Sep 1994, Todd wrote: 

 
> The big feat will be getting them blended and bottled.  I will have to  
> guess how much carbonation the young uns will contribute and make up the  
> difference with corn sugar.  The worrisome thing is that they are  

 
Todd, 
        Could you elaborate any of your thoughts on this topic?  I'm 
contemplating something similar.  Has anyone else any experience at 
blending old and young brews?  Do you intend to pitch fresh critters at 
bottling as well?  

 
Rick 

 

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

 
Date: Thu, 29 Sep 94 10:12:41 PDT 
From: msharp at Synopsys.COM (Michael Sharp) 
Subject: De Clerck on turbid mashing 

 
Hi, 

 
Just yesterday I received my copy of De Clerck's _A_Textbook_of_Brewing_ 
(yes, I'm showing off) and I found the following on p.274 of volume #1 
under Mixed Mashing Methods. 

 
        In the case of Lambic and other traditional Belgian beers, mashing 
        is carried out by a process called "a` mou^ts troubles" (turbid worts). 
        Malt and wheat are mixed in a mash tun at 50C., allowed to stand and 
        the turbid supernatant liquid run off into a copper.  This is the 
        "mou^t trouble".  Hotter liquor is now run into the mash tun and a 
        second lot of "mou^t trouble" run off and added to the first wort. 
        This process is repeated two or three times up to the final  
        temperature of saccharification.  The combined worts are heated to 
        70C, allowed to saccharify, collected in the copper and later 
        filtered.  This method of mashing never gives completely 
        saccharified worts; but turbid worts are apparently necessary to 
        give Lambic beer its characteristic flavour. 

 
Unfortunately there aren't any references associated with this.  I'd 
particularly like to know how that last bit about the technique being 
necessary was arrived at. 

 
        --Mike 

 
p.s.  this is an excellent reference!!  It is much more readable than Hough 
(sp?) and volume 2 consists entirely of lab procedures for analysis work. 

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

 

 
End of Lambic Digest 
************************ 
-------