Lambic Digest #0510

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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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 #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) 

 

 
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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 

 
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