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From postmaster at lance.colostate.edu Wed Mar 15 03:43:59 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 #559 (March 15, 1995)
Date: Wed, 15 Mar 1995 00:30:18 -0700
Lambic Digest #559 Wed 15 March 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Belgian Ale Ferment Temps (Russell Mast)
Brett source? (Russell Mast)
Hotel Correction, New Imports (C.R. Saikley)
Re: Rajotte's recipes (Conn Copas)
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Date: Tue, 14 Mar 95 09:55:37 CST
From: Russell Mast <rmast at fnbc.com>
Subject: Re: Belgian Ale Ferment Temps
I have only used Wyeast Belgian Ale yeast once, and I fermented at around
80 deg F. The resulting beer was great, with no trace of banana esters. Maybe
I just got lucky.
-R
------------------------------
Date: Tue, 14 Mar 95 10:04:14 CST
From: Russell Mast <rmast at fnbc.com>
Subject: Brett source?
I know this came up in this forum before not too long ago, but what's a good
way to get Brettanomyces into a beer? The simplest trick would seem to be
to use the Wyeast B. Brux' strain, but I recall having heard bad things about
it. Would I be better off trying to culture dregs from a bottle? Any
particular bottle a better bet than others? I have a bottle of Boon Gueze,
and I'll probably see what comes up from that either way, but I'd like to hear
from people with experience, if there's a better bet.
Thanks,
-R
------------------------------
Date: Tue, 14 Mar 95 11:57:09 PST
From: cr at humphrey.com (C.R. Saikley)
Subject: Hotel Correction, New Imports
>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.
A couple Digests back I gave the above cheapo hotel suggestion. Well,
I lied. It was only BF1000, and it may take an entire minute to get to
the Grand Place. Specifics :
Hotel Des Eperonniers
Rue Des Eperonniers #1
1000 Bruxelles
(02) 513 53 66
On another note entirely, the Belgian beer market in California just
got alot more interesting. WIN-IT-TOO importers in Santa Barbara is
bringing in a new line of products which is just starting to hit the
stores. The labels have all the usual redemption values for various
states, suggesting that eventually availability will extend to a
wider area. Products include :
Golden Dragon - The cognesceti will recognize this as the
anglicized version of Gulden Draak from Brouwerij Van Steenberge
in Ertvelde. It's technically not an Abbey beer, but that's
exactly what it resembles most. Big rich malty rummy raisiny
and alcoholic, reminiscent of Rochefort 10. A knockout at 10.5%
ABV, and a steal at $2.99/bottle.
Piraat - Also from Br. Van Steenberge. Strong blond ale. Golden
color and rich estery aroma suggest a Tripel, but the similarity
ends there. This beer hits the palate with an explosion of malt
sugars and alcohol, much heavier than the fine balance of
Westmalle Tripel. Another knockout at 10.5% ABV, another steal
at $2.69/bottle.
St. Hermes - Brewed by Brouwerij Clarysse in Oudenaarde, this
beer is billed as a pale abbey style. An ongoing battle with
the flu has kept me from tasting this so far, maybe tonite.
Ichtegems Old Brown - From Brouwerij Strubbe in Ichtegem.
Ichtegem is south of Brugge, about 20 km from the coast, a long
way (Belgian standards apply) from Oudenaarde, the center of
Old Brown production. Haven't tasted it, maybe tomorrow nite.
Houten Kop - Also from Br. Strubbe. Houten Kop means "Wooden Head",
which with a typical Flemish tongue in cheek attitude is akin to
calling your beer "Hangover". Made with secret spices, maybe
nite after tomorrow.
This is not a complete listing, merely a harbinger of good things to come.
CR
su
------------------------------
Date: Wed, 15 Mar 1995 11:53:07 +1030 (GMT+10:30)
From: cvc at itd.dsto.gov.au (Conn Copas)
Subject: Re: Rajotte's recipes
Re the query about "which of Rajotte's recipes do you like?", it is worth
noting a couple of inconsistencies between the stylistic guidelines which are
discussed, and the actual recipes. For example, triples are said to have an
approximate apparent attenuation of 75%. In contrast, Rajotte's Grand Cru (?)
recipe has an OG of 90 and a nominated TG of 12, which I believe is closer to
the mark. Doubles are said to derive most of their flavour from dark sugar
rather than dark malt, but then the recipe contains aromatic and/or caramel
malt (from memory), to Rajotte's credit once again. I get the feeling that some
of that stylistic discussion has come from somewhere else and is not presented
in a particularly critical fashion. My general view of the recipes is a bit
like my view of Dave Line's recipes: there are a whole lot of supposedly
different brews there, but a perusal of the recipes gives one the uncomfortable
feeling that there is not much to distinguish many of them. And that reduces
my confidence that the recipes have actually been tried and evaluated ...
Rajotte's star has presumably risen with lambic brewers since the realisation
that he was indirectly flagging Orval as fulfilling weirdness standards above
and beyond other Belgian ales. The other brew which
gets mentioned in the same context is St Idesbald Abijd (sp?). Has anyone found
any interesting critters in this?
Conn V Copas cvc at itd.dsto.gov.au
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End of Lambic Digest
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