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Lambic Digest #0561
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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 #561 (March 17, 1995)
Date: Fri, 17 Mar 1995 00:30:12 -0700
Lambic Digest #561 Fri 17 March 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Miller Reserve Gueuze (uswlsrap)
Timmermans (Michael Sharp)
High fermentation temps ("Dave Suurballe")
WIN-IT-TOO (C.R. Saikley)
Re: Lambic Digest #560 (March 16, 1995) (Nick Zentena)
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Date: Thu, 16 Mar 1995 10:03:27 EST
From: uswlsrap at ibmmail.com
Subject: Miller Reserve Gueuze
One of the local breweries hosted a Dr. Beer session for our club last night.
The Miller Lite<tm> with acetic acid wasn't all that bad, albeit not very
complex. Hmmmm....not much horseblanket.
You know, if you're ever at a picnic or party or softball game or whatever and
find yourself stuck with swill, maybe a portable Dr. Beer kit could be useful.
We now return you to the regularly scheduled Belgian commentary.
Now go have a beer,
Bob Paolino / Disoriented in Badgerspace / uswlsrap at ibmmail.com
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Date: Thu, 16 Mar 1995 08:45:34 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: Timmermans
hi!,
Tivia question: Are Timmermans products currently available in any US market?
I haven't seen reference to them in a _long_ time & I'm wondering who
(if anyone) is importing this stuff now.
FWIW, I'm getting ready for my pilgrimage to Belgium & I've got an
appointment at Timmermans. I'd like to have a clue as to what they're
doing with respect to the U.S. market. I know that a number of years
ago they where being handled and fairly widely distributed by the same
folks that handle Chimay. This seemed to change due to a death(?) of
someone important at the brewery. Since that time (and partially due
to the fact that CA is a beer wasteland compared to the Boston market)
I've lost track.
--Mike
------------------------------
Date: 16 Mar 1995 10:50:03 -0800
From: "Dave Suurballe" <suurb at farallon.com>
Subject: High fermentation temps
I ferment Zinfandel at 90 degrees F. I have electric heating pads under the
fermenters. The wine comes out too light, in every way, if I don't.
------------------------------
Date: Thu, 16 Mar 95 11:47:32 PST
From: cr at humphrey.com (C.R. Saikley)
Subject: WIN-IT-TOO
OK OK,
Several people have asked me for the phone # of WIN-IT-TOO (and you
know who you are!), so I did a radical thing - I called Information
and asked them. Here's what I've learned.
WIT is run by Johnny Fincioen, a Flemish man from near Oostende. He is
an importer, and does his own distribution in CA. This explains why his
beers are so inexpensive. Outside of CA he is working with distributors,
but that's still in its early stages. The full line currently consists of :
Golden Dragon
Piraat
Ichtegems Old Brown
Vlas Kop
Houten Kop
St. Hermes
Augustijn (sp?)
Bornem (sp?)
I've tried 5 of the above 8. Two Digests back I described Golden Dragon
and Piraat, both excellent beers. Here are my recollections of tasting the
others.
Ichtegems - Since it is a Flanders Brown, comparison with Goudenband
is unavoidable. Very inviting aroma, tart and fruity with cherry
notes. Slightly light in carbonation. Unusual blend of flavors,
acids fairly understated, more fruit, and a difficult to define
soft bready character. Slight metallic finish.
Houten Kop and St. Hermes. - Both of these products were too oxidized
for review. Caveat Emptor.
By the time summer arrives, WIT plans to carry the Mort Subite line of
accessible lambics as well. In true Belgian style, they also carry glassware
for all of their products, and insist that pubs use them. (That will be
an interesting battle against Amereican cultural ignorance.) More info is
on its way. I'll keep you posted.
WIN-IT-TOO
805-684-8001
Santa Barbara, CA
CR
------------------------------
Date: Thu, 16 Mar 95 20:28:35 EST
From: zen at hophead.north.net (Nick Zentena)
Subject: Re: Lambic Digest #560 (March 16, 1995)
> From: aw405 at yfn.ysu.edu (Dennis B. Lewis Jr.)
> Subject: High fermentation temps
> Now here's an interesting tidbit I found while traveling in Napa and
> Sonoma last summer. Some wineries ferment their reds (most notably
> the Cabernet Savignon) at temps as high as 95F...yup, 95. The first time
> I saw it I thought it was a typo and so I asked the tour guide to confirm.
Is this the temp of the must? Or the air? Since most Lambic
breweries are supposed to be "low" tech I wonder how much effort
they would put into cooling the wort during the ferment.
Nick
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I drink Beer I don't collect cute bottles!
A soul is a small price for a Super Bowl
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End of Lambic Digest
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