Copy Link
Add to Bookmark
Report
Lambic Digest #0576
From postmaster at lance.colostate.edu Tue Apr 4 08:17:06 1995
Status: O
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil]
["5889" "Tue" " 4" "April" "1995" "00:30:08" "-0600" "subscription requests only" "lambic-request at lance.colostate.edu" nil "152" "Lambic Digest #576 (April 04, 1995)" "^From:" nil nil "4" nil nil nil nil]
nil)
Received: by truelies.rs.itd.umich.edu (8.6.12/2.2)
with X.500 id IAA14249; Tue, 4 Apr 1995 08:17:03 -0400
Received: from goodman.itn.med.umich.edu by truelies.rs.itd.umich.edu (8.6.12/2.2)
with SMTP id IAA14230; Tue, 4 Apr 1995 08:16:50 -0400
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA00487
(5.65b/IDA-1.4.3 for spencer at umich.edu); Tue, 4 Apr 95 08:16:48 -0400
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA16715 for reallambic at longs.lance.colostate.edu; Tue, 4 Apr 1995 00:30:08 -0600
Message-Id: <199504040630.AAA16715 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 #576 (April 04, 1995)
Date: Tue, 4 Apr 1995 00:30:08 -0600
Lambic Digest #576 Tue 04 April 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Undeliverable Mail ("SSD-HB 17-0")
Brett and Pedio (Algis R Korzonas +1 708 979 8583)
De Schaapskooi (C.R. Saikley)
The lambic FAQ (Robin Hanson)
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: 3 Apr 1995 01:50:50 U
From: "SSD-HB 17-0" <ssd-hb_17-0 at ssdgwy.mdc.com>
Subject: Undeliverable Mail
Unknown Microsoft mail form. Approximate representation follows.
Message: Lambic Digest #575 (April 02, 1995)
Sent: Sun, Apr 2, 1995 1:22 AM
To: Scheffer.Terry
On Server: SSD-HB 17 (7 & 8)
Date: Mon, Apr 3, 1995 1:50 AM
Reason: Could not be delivered because the destination Microsoft Mail server
could not be found.
------------------------------
Date: 3 Apr 95 12:08:00 -0500
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: Brett and Pedio
Todd writes:
>I am probably in the minority on this, but I think that the use of MRS
>broth for growing such cultures is a waste and _should_ be unnecessary. In
>princicple you should be able to grow pedio in straight beer. There are
>published studies on pedio taxonomy where beer was the growth medium.
I must agree with you here. You may not be in the minority.
>Growing Pedio in wort should be a good way to go. Regardless of the
>medium, Pedio growth is not easy to monitor. In addition to slow growth,
>they are really small (even by bacteria standards) and it can be difficult
>to assess the culture even with a microscope (I know I can't). Basically,
>I look for two things: 1) the formation of a rather scant sediment over a
>week or two and 2) the formation of diacetyl (a bi-product for which Pedio
>is notorious; see "sarcina sickness").
My Pedio starter never created any noticable diacetyl (and incidentally,
absolutely no gasses in any measureable quantity) so the only way that I
knew that something happened in the starter is by taste -- it was sour.
> I have never grown more than 10 ml
>cultures, but would expect that even large volumes will only produce a
>little sediment (constant agitation under anaerobic conditions might help).
> Unfortunately, you won't really know whether the Pedio is working until
>about 8 months down the road (at least I don't get significant pH drops
>until around then - just like I don't get a Brett pellicle until 6 months).
> Then again, I have been a pitcher of small cultures.
I believe it is Pedio that produces the "rope" (or "brain" as some call it)
and other microbiota (not Brett) that produce the pellicle.
I pitched rather large starters of two Bretts and one Pedio and it still
took about 8 months to become noticably sour. One problem I've encountered
is with judges attributing the sourness to fruit... comments like "nice
fruit sourness; needs lactic sourness." Well, if they would have tasted
this stuff after six months, they would realize that the fruit added very
little sourness on its own. It was indeed the Pedio that soured this batch.
Al.
------------------------------
Date: Mon, 3 Apr 95 10:38:25 PDT
From: cr at humphrey.com (C.R. Saikley)
Subject: De Schaapskooi
Last Friday I had the pleasure of dining with P. D. H. Th. Peeters,
(and I thought I had initials :-), who is the Directeur of the
Trappisten Bierbrouwerij De Schaapskooi. The event was a celebration
of the introduction of the La Trappe line of beers into the SF Area.
We began with the Enkel (Single), and proceeded thru the Dubbel, Trippel,
and Quadrupel as the dinner progressed. The beers were clearly of common
lineage, as they had the same fruity, estery, rummy, raisiny characteristics
present to varying degrees. Briefly, the Enkel was fairly light (5.5% ABV)
and refreshing, yet had the complexity of a Trappist, an unusual and
intrigueing balance. The Dubbel was bigger, with more emphasis on the rum
and raisins. This sample was one year old, and had sherry notes. The Tripel
was all malt, no candy sugar. Consequently it had more body, residual
sweetness, and deeper color than the definitive Westmalle Tripel. Finally,
the Quadrupel had all the typical Trappist qualities turned up to 11, of
the same ilk as a Rochefort 10.
I'm generally a fan of the bigger beers, so it came as no small surprise that
the Enkel was perhaps the most memorable. It was a delight to find so much
of the Trappist character in such a quaffable beer. Dr. Peeters noted a trend
toward consumption of lighter beers worldwide, which was the basis of their
decision to release the Enkel. It had previously been reserved only for the
consumption of the Brothers.
Dr. Peeters admitted personal responsibility for the name Quadrupel. He said,
"It was a natural progression."
Cheers,
CR
------------------------------
Date: Mon, 3 Apr 1995 13:32:23 -0600
From: rhanson at nmsu.edu (Robin Hanson)
Subject: The lambic FAQ
I have made several unsuccessfull attempts to pull down the lambic FAQ
mentioned in the intro to the digest. Would someone please send me a copy or
give me the FTP address.
Thanks,
Robin
Robin Hanson
Rhanson at nmsu.edu
------------------------------
End of Lambic Digest
************************
-------
