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Lambic Digest #0530
From postmaster at lance.colostate.edu Tue Jan 24 03:21:55 1995
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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 #530 (January 24, 1995)
Date: Tue, 24 Jan 1995 00:30:15 -0700
Lambic Digest #530 Tue 24 January 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
address needed... (Michael Sharp)
Hanssens, Faro, Koch (C.R. Saikley)
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Date: Mon, 23 Jan 1995 09:38:28 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: address needed...
Hi,
Help! I need the address for the Hanssens's brewery. I know its in Dworp
(I think) but I need the _full_ address. I thought I had it somewhere but
I can't find it in any of my books.
Should anyone have it, the name of the owner would be helpful too.
I'm sure its <something> Hanssen, but I don't know what the <something> is.
--Mike
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Date: Mon, 23 Jan 95 10:59:06 PST
From: cr at humphrey.com (C.R. Saikley)
Subject: Hanssens, Faro, Koch
From: bickham at msc.cornell.edu
>I was wondering if any of you have tasting notes for the many beers you
>sampled, and if so, could you share them with the rest of us so that we
>can at least taste them vicariously. For example, why did you regard
>Hanssen's the overall winner, etc. Pat Baker and Betty-Ann Sather just
>returned from Belgium and would like to compare notes.
I didn't attempt to keep notes, but regarding Hanssen's...
Anyone who has had these delightful brews already knows why they were the
unanimous favorite. For anyone who hasn't, my words will fall far short of
the experience. In short, all the attributes one would expect in a gueuze
or kriek are there, tart acids, horsey goatey _______ aromas, (insert favorite
animal here), a host of weird fermentation by-products, followed by a refreshing
dry finish. The kriek had an absolutely amazing fruit character, perfectly
balanced with all of the above. These beers have no equal.
From: Todd Gierman <tmgierma at acpub.duke.edu>
>Jim Liddil writes :
>>For the most part I think most of the "gueuze" that we are making is
>>really lambic-like beer that is primed.
>Yes. I agree, but would add that technically it is somewhere between a
>faro (lambic + sugar) and a lambic/gueuze (without the blending). I
>believe that there was a practice (if no longer practiced), whereby the
>consumer added sugar to the lambic a few days prior to consumption to
>sweeten and carbonate (perhaps).
(Bzzzzzzzzzzt. [another annoying buzzer sound :-]
Sugar was added to Faro at the time of consumption, not a few days before.
This may have been because Faro was a beer made from second runnings, and
thus quite astringent. I'd tend to agree with Jim, that most pgueuze is
primed, bottled plambic.
>CR writes:
>>An interesting point which came up Sunday is that there are now more
>>(p)lambic brewers in the US than in Belgium. Furthermore, lambic brewing
>>is dying there, while just beginning here. It may well be that what
>>remains of the lambic tradition in the 21st century survives through our
>>efforts here. Go while you still can.
>So, maybe Jim Koch is contributing to keeping the style alive in ways
>nobody really considered. Maybe, it's not lambic, but it does arouse the
>curiosity and it seems quite popular. Perhaps, those brewers/blenders
>who manage to hold on will be glad that they didn't sue. (should I
>retract this?)
I wasn't really thinking of Koch's ridiculous use of the moniker Cranberry
Lambic. I believe the brewers in this forum are much truer to the style and
spirit of lambic traditions.
Cheers,
CR
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End of Lambic Digest
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