Copy Link
Add to Bookmark
Report
Lambic Digest #0510
From postmaster at lance.colostate.edu Tue Dec 13 03:19:22 1994
Status: O
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil]
["4210" "Tue" "13" "December" "1994" "00:30:15" "-0700" "subscription requests only" "lambic-request at lance.colostate.edu" nil "100" "Lambic Digest #510 (December 13, 1994)" "^From:" nil nil "12" nil nil nil nil]
nil)
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA29954
(5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 13 Dec 94 03:19:15 -0500
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA20164 for reallambic at longs.lance.colostate.edu; Tue, 13 Dec 1994 00:30:15 -0700
Message-Id: <199412130730.AAA20164 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 #510 (December 13, 1994)
Date: Tue, 13 Dec 1994 00:30:15 -0700
Lambic Digest #510 Tue 13 December 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Boon MP Framboise '86 (Spencer.W.Thomas)
Thanks for the complement :-) (Jim Liddil)
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: Mon, 12 Dec 94 11:39:59 EST
From: Spencer.W.Thomas at med.umich.edu
Subject: Boon MP Framboise '86
Phil Seitz wrote last week that his Belgian visitors didn't like the
Boon '86 Framboise, saying that it was full of "aging" flavors.
I say, it's too bad that they didn't enjoy it, but it's their loss.
Some of us actually like certain flavors associated with aging. In
fact, some alcoholic beverages (Sherry and Port come to mind) are
incomplete *without* aging-related flavors.
That said, however, the most recent bottle I had of the '86 Framboise
(at the SOB dinner) did not seem as good to me as the ones I had last
winter and spring. Should an extra 6 months bottle age do this, or is
the dreaded "memory effect" enhancing the remembered sensory impact?
=Spencer in Ann Arbor, MI
------------------------------
Date: Mon, 12 Dec 1994 15:24:54 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Thanks for the complement :-)
Andrew wrote regarding my prickishness :-)
% To which Jim replied:
% > Again you are assuming that what you bought is what the company says it is.
% > You have to take their word for it. Boon gueeze ahs saccharomyces in large
% > amounts :-) did the starter taste like regualr yeast?
%
% One co. has a bad time with one organism and now you are questioning the
% labeling practices of all of them? You must have a field day in the grocery
% store! (It looks like a can of beans, but I'd be just assuming that.) The
% starters made from both pure Brett strains *had* the characteristic flavor and
% smell profile of a typical Brett yeast.
Funny you should bring this up. I got a package of Wyeast 3278 Manuf. date
7-1-94. I looked at it under the scope and it looked like normal sacahromyces.
But I decided I would test it. I did a rough screen using YM agar with 10
ug/ml cycloheximide. I also streak some on corn meal agar. The yeast failed
to grow on the CHX media and no pseudomycellia formed on the corn meal agar.
Thus it looks like at least the one package I got is either mislabeled or
Wyeast Lab was not putting real brett in the pouches on 7-1-94. I won't bore
you with the details of my conversation with Mr Wyeast. Let us say I was less
than impressed. At least the yeast was free from bacteria unlike the other two
pouches I recently screened. And by the way I did not know you could look at a
package of wyeast and tell what was inside :-)
%
% As far as the Boon starter went, it did *not* taste like a "regular" yeast. It
% was intensely sour and dry, like the original bottle, so of course, I pitched
% it. The resulting pLambic was like-wise, intensely sour. I'm no biochemist, but
% I was under the impression that most Saccharomyces could not survive in the low
% pH. Is this right?
This is correct for the most part. But Boon is using 95% old filtered beer +
5% 2-3 week beer. The yeast in hte bottles is not cyloheximide resistant but
can be cultured. There is also a bacteria present in the bottles which is
likely a lactobaccilus of some sort. this could make the starter sour. Also
remember sour and brett are two different flavors.
Jim
------------------------------
End of Lambic Digest
************************
-------
