Lambic Digest #0445

eZine lover (@eZine)

Published in 

Lambic Digest

 · 6 months ago

From postmaster at lance.colostate.edu Sun Sep 18 04:27:20 1994 
Status: RO 
X-VM-v5-Data: ([nil nil nil nil nil nil nil nil nil] 
        ["4111" "Sun" "18" "September" "1994" "00:30:14" "-0600" "subscription requests only - do not post here" "lambic-request at lance.colostate.edu" nil "109" "Lambic Digest #445 (September 18, 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 AA05569 
  (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Sun, 18 Sep 94 04:27:17 -0400 
Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA10105 for reallambic at longs.lance.colostate.edu; Sun, 18 Sep 1994 00:30:14 -0600 
Message-Id: <199409180630.AAA10105 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 #445 (September 18, 1994) 
Date: Sun, 18 Sep 1994 00:30:14 -0600 

 

 

 
Lambic Digest #445                             Sun 18 September 1994 

 

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

 

 
Contents: 
  What is Celis upto? (ROB THOMAS) 

 

 
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: Sat, 17 Sep 1994 12:30:56 +0200 
From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS) 
Subject: What is Celis upto? 

 
Hello all, 
Well, I've lurked long enough, and let you all recover from my 
previous posts. I just noticed the following on rec.crafts.brewing: 

 
                 *** BIG NEWS FLASH ***  

 
Beginning on Oct. 29, Celis will introduce a Belgian fruit beer,  
Framboise, raspberries blended with fresh 'Belgian' lambic beer. 

 
Celis is, IMHO, at the top-of-the-list for quality, flavorful product.  I 
can only imagine the Framboise will be excellent if Pierre makes it! 

 
Finally the trade magizine, The New Brewer (Vol.11 no.3) May-June 1994 
has Pierre Celis' keynote address to the Micro Conference '94.  His experiences 
are very informative reading.  But the main thrust is the need to work together 
in the craft brew business.   

 
Does anyone else produce commerically Belgian beers in the USA and Canada? 

 
I not associated with Celis Brewery in anyway. 

 
Cheers Pete 

 
======== 

 
Well, any comments? If this really is a true framboise it'll 
be the first outside Payottenland.  
All sorts of questions come to my mind.... 
1. How is the young lambic transported here so as to retain enough 
microbiological diversity? In the original barrels? 
2. Is it in fact lambic he uses? Or is he making his own plambic? 
3. What are the chances of me getting hold of any over here? (yes, 
i know, bringing coals to Newcastle and all that, but heck....) 
======= 

 
Ob-plambic, 
Well, I got a framboos of my own going about a fortnight ago. 
The base was a now 7 month lambic which I siphoned (clear) into 
a bottle containing the frozen rasberries. nothing happened for 
a few days, then it started frothing and producing the white scummy 
layer. So, questions.... 
What produced gas that is likely to be in a 7 month plambic? 
Surely no Sacch? So is it Brett or Candida? (the original 
plambic was innoculated with Ped, Brett + several (>8) Boon 
gueuzes). 
And, I'm no longer clear about thewhite scum. Is it Candida et al. 
or is it Brett, or (less likely I think) is it Pedio? 

 
The pkreik is coming along wonderfully. Still hard as nails, but 
the Brett is balancing it nicely. Having got hold of Boon Kriek 
(had the first one last night) I'm no longer worried about the 
lactic soureness, since, although mine is more soure, it isn't much, 
and mine is still just a baby. 

 
The lambic is superb, considering it's my first attempt. I'm thinking 
of bottling up a small run and leaving the rest in the 10 litre barrel. 

 
Final question. What about corks? I've got a very limited supply 
of plastic champagne corks, but don't really want to use them, since 
1.  they don't breath 
2. they don't look nice 
3. my wife wants them for champagne! 
Has anyone tried using normal wine corks (part inserted?) 
and then wired down with a cage? It strikes me it'll be a had job 
to get them in the splits. I have a wine bottle corker (the type you 
hit with a mallet), but the funnel afair that compresses the cork 
into the neck seems to be too big. Any experiences? 

 
Anyway, now I'm at work on a Saturday, I'd best do some. 
Happy infestations,  
rob. 

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

 

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