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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 #554 (March 09, 1995)
Date: Thu, 9 Mar 1995 00:30:45 -0700
Lambic Digest #554 Thu 09 March 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Tips for Belgium Travelers (Martin Wilde)
Dating Aaron's bottle of Boon Kriek MP (Michael Sharp)
Brussles Hotel Suggestion (C.R. Saikley)
Euro Travel (Mark Stickler)
Oak Casks (c-amb)
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Date: Wed, 8 Mar 95 08:15:10 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Tips for Belgium Travelers
Text item: Text_1
For all of you Belgium bound travelers, I recommend getting a copy of
Phil Seitz's excellent article for Belgium travelers. Listed below is a
couple of things my wife and I experienced last June in Belgium.
- Not all shops/restaurants/places have normal operating hours like we
are accustomed to here in the US. I seem to remember the Cafe Tre
Fontaines (sp?) in Beersel is closed on Tuesday?. Places sometimes
close at lunch time for a period of time (1 - 2 hours).
- If you are going in July or August, bewarned that is holiday time
(vacation for us yanks...) in Europe and many places may be closed.
- Drinking water. We are so accustomed to getting a glass of water with
our meals, not in Europe. We had to buy alot of bottles of Vittel to
survive (all that beer dehydrated us...). We had one restaurant in
Dusseldorf say that tap water is for sheep and dogs!!! Be careful about
ordering water off of a menu - it may be carbonated!!! say you want
flat...
- Don't get in a big hurry to leave when eating at a restaurant. Unlike
us, the Europeans like to take a long time to eat. I remember many 3
hours meals... You may have to ask for your check.
- The Hans Memling is nice place to stay in Brugge. It was about 1800
Francs a night. It is located close to the central core (about 6 blocks
from the T'Beirje) and the innkeeper is pretty nice.
- Leave yourself plenty of time at airports. I know the Brussels
airport slows down around lunch time because they all go to lunch. And
catching a flight takes alot longer. You can't just run through
customs...
- Above all remember you are in a foreign country. Be courteous to the
locals. I felt bad for a Belgium waiter one time when an American
chewed him out for not having hamburgers on the menu.
Enjoy!!!
martin
------------------------------
Date: Wed, 8 Mar 1995 08:55:15 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: Dating Aaron's bottle of Boon Kriek MP
ar568 at freenet.carleton.ca (Aaron Shaw) writes:
> Subject: Dating Boon Bottles/ Wheat extraction rates
>
> Greetings!
>
> I have a bottle of Frank Boon's Kriek Mariage Parfait that I
> bought at Bieres Artisanales in Brussels last Autumn. What I
> would like to know is the date of this bottle. It is not marked on
> the label and from what I can see is not printed on the cork
> either. It is a 75 cl. bottle, the label is black with Kriek F. Boon
> Mariage Parfait printed in red. There is also smaller print about
> how it is spontaneously fermented in white. The cork is quite
> deteriorated at the exposed end with a single rusted liege over
> it. I know that most of his bottles look like this, I was just hoping
> that there might be some way to differentiate between various
> years.
My not entirely educated guess is that you've got an '83 MP kriek.
This is just a guess though. He uses the same labels from year to
year as far as I can tell. The only 'fancy' label I know about
was on the '86 MP framboise and it wouldn't supprise me if that was
at Don Feinberg's insistance & expense.
FWIW, I'm basing my guess on:
1. The more recent MP kriek that made it here had the cork wired down
with a basket.
2. your description of the cork.
--Mike
------------------------------
Date: Wed, 8 Mar 95 09:57:02 PST
From: cr at humphrey.com (C.R. Saikley)
Subject: Brussles Hotel Suggestion
Phil describes a hotel in Brussels:
>The hotel is
>described as clean, comfortable, NOT luxurious, inexpensive. The rate
>I heard was 1800 francs for a double, which would be a really good price
>indeed (1000 francs=$30) if it's current. Apparently it's a 15 minute walk
>from the center city.
Another possibility for low budget accomodations is the Hotel des Epperoniers.
I stay there when they have a spot, but it's often full, especially in high
season. It's definitely no frills, but adequate for the traveller who doesn't
require luxury.
The best thing about Hotel des Epperoniers is its location. It's about a 30
*second* walk from the Grand Place on Rue des Epperoniers, less than
one minute from the Tourist Info Center (which actually had a list of all
breweries in Belgium), and 3-4 minutes from the Central Station. You are
really in the heart of Brussels for BF 1200-1300 per single, depending on
the room. Continental breakfast is included. Prices are as of November 93.
CR
------------------------------
Date: Wed, 8 Mar 95 15:00:04 EST
From: Mark Stickler <mstickle at lvh.com>
Subject: Euro Travel
I know this isn't the Europa travel digest but since it has been a
popular topic lately I do have a quick question. I'm going to Europe
in May and will be starting in Switzerland (my brother lives there)
and will be heading up to Munich, Bamberg and then possibly Pilsen
in the Czek Republic (I know, I gotta alot of nerve not at least
including Belgium but there won't be time this time around). My question
is, is it true that things are notoriusly currupt in the new
Czek Republic? I've heard that the have the most currupt taxi drivers
in the world (I'm renting a car in Switzerland so this shouldn't be
a problem) but I think I also heard there are problems crossing the
border. Can anyone confirm or deny this?
BTW, I've rented cars everytime I've gone to Europe and have found
Belgium and Switzerland to consistantly have the lowest rates.
Finally, I moved my 1 year old plambics off their respective fruits (cherry
raspberry, and peach and one straight) last week (after 6 months w/ fruit)
and plan on giving them another 6 months prior to bottling. They smelled
good but were a little light on sourness. Is it ever too late too add
more lactic bugs? I plan on starting four more batches of five gallons each
in the next week or two. That'll keep me busy.
Mark Stickler (mstickle at lvh.com)
------------------------------
Date: Tue, 07 Mar 95 13:58:14 +0700
From: c-amb at math.utah.edu
Subject: Oak Casks
I am curious about fermenting and dispensing in oak casks. Where can one get the
various porous and non-porous spiles, bungs, etc...
I have only seen casks designed for winemaking where there wasn't a need for the
various spiles and such.
Any pointers or general info on using casks for beer would be greatly appreciated.
Secondly, has anyone tried making their own handpump? The basic mechanics are
quite simple. It doesn't seem like it would be too hard.
Any tips and info would be greatly appreciated.
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End of Lambic Digest
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