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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 #553 (March 08, 1995)
Date: Wed, 8 Mar 1995 00:30:11 -0700
Lambic Digest #553 Wed 08 March 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Belgian Candi Sugar in U.S. (Jeff Frane)
car rentals / Boon vs. F. Boon (Michael Sharp)
More Belgian travel stuff ("Phillip Seitz")
Boon Mariage Parfait(s) (Todd Gierman)
Re: Lambic Digest #552 (March 05, 1995) (Richard Baldry/Sophos Plc)
euro car rentals (Algis R Korzonas +1 708 979 8583)
World Cup of Beer (David Klein)
Dating Boon Bottles/ Wheat extraction rates (Aaron Shaw)
Send article submissions only to: lambic at longs.lance.colostate.edu
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----------------------------------------------------------------------
Date: Mon, 6 Mar 1995 08:37:18 -0800 (PST)
From: Jeff Frane <gummitch at teleport.com>
Subject: Belgian Candi Sugar in U.S.
Just as a point of information (and standard disclaimers apply): F. H.
Steinbart has succeeded, again, in stocking Belgian candi sugar. They
have three colors: clear, amber (75 l) and dark (275 l). The sugar is
the classic rock candy form: big, big crystals on strings. If you are
interested, give them a phone call; they do mail order in a big way.
(503) 232-8793. Tell them you heard about it on the 'net.
--Jeff Frane
------------------------------
Date: Mon, 6 Mar 1995 09:25:45 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: car rentals / Boon vs. F. Boon
I wrote:
> For my trip to Belgium I am picking up a car at the airport and returning
> it three weeks later. I am renting it directly from Hertz (I believe,
Its Avis & the rate is US$15/day ($105/wk)
> Date: Fri, 3 Mar 95 04:00:00 UTC
> From: r.call at genie.geis.com
> Subject: F. Boon vs. Boon
>
> I got some questions on my last post about Boon Geuze. The F. Boon product
> is in a 750 ml. bottle with a black label and it is the Mariage Parfait. I
> can't find a date, maybe on the inside of the cork? This beer has Brouwrij
> Frank Boon 1520 Lembeek. The other bottle is a 355 ml. bottle with a gold
> label. Its a Gueuze Boon from Brouwerij Boon.
Am I misinterpreting or is there some question about who is producing what?
These are from the same brewer(y).
There are three Mariage Parfaits available (if you can find them). Two
have a rather plain label with a black background, the other has a very
fancy label.
The Framboise Mariage Parfait with the fancy label is the '86 vintage.
The Gueuze Mariage Parfait with a plain label is the '93 vintage.
The Kriek Mariage Parfait with a plain label is the '89 vintage.
All of these plainly say 'Mariage Parfait' on the label. If you don't
see this then you've got the regular product, not the vintage bottling.
(not that this is bad, just different)
--Mike
------------------------------
Date: Mon, 06 Mar 95 13:14:55 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: More Belgian travel stuff
People sometimes ask me where to stay in Belgium, and since I usually
crash with friends I'm not much help. This is particularly the case
for people who want to visit Bruxelles, as it's a pretty expensive
place to hang around.
However, I recently discovered that the parents of one of my friends
run an inexpensive hotel in the city. Let me make it clear that I have
not seen the place, but the source is excellent. 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.
The specs:
Hotel de Paris
Boulevard Poincare, 80
1070 Bruxelles
Voice: 32-2-527 0920
Fax: 32-2-523-8153
Frankly, if I needed a place to stay I'd be willing to take a chance on this
for a night or two. And if any of the above turns out not to be true,
PLEASE let me know!
------------------------------
Date: Mon, 6 Mar 1995 15:48:51 -0500 (EST)
From: gierman at abacus.mc.duke.edu (Todd Gierman)
Subject: Boon Mariage Parfait(s)
Ray Call mentions most recently some descriptions of Boon products:
> F. Boon vs. Boon
>I got some questions on my last post about Boon Geuze. The F. Boon product
>is in a 750 ml. bottle with a black label and it is the Mariage Parfait. I
>can't find a date, maybe on the inside of the cork? This beer has Brouwrij
>Frank Boon 1520 Lembeek. The other bottle is a 355 ml. bottle with a gold
>label. Its a Gueuze Boon from Brouwerij Boon. I picked these up at the
>cannery at fishermans warf in S.F. If you go to the warf just ask anyone
>where the cannery is and you shouldn't have any problems finding what you
>want. They have a decent selection including Rodenbach and Rodenbach Grand
>Cru. Maybe the plambic guru could pitch in and give me some advice as to
>whether I can use these products in a plambic of my own. I've been told the
>Mariage Parfait will have some viable creatures but maybe no the other
>bottle. Any help would be appreciated.
Well, I am no guru, but that won't stop me from making a few comments.
As you have found out, the lambics that you purchased are indeed from the
same brewery. The main difference is that the Mariage Parfait line is a
premium blend. According to most accounts Boon reserves his best casks
for these blends. Two "vintages" are available this year: a kriek and
gueuze (one is an '89 and the other a '93, I think, though I can't
remember which is which). They come in 750 ml bottles and appear to have
the original labels (compare to photos in Michael Jacksons Great Beers of
Belgium). The label boasts that the bottles contain yeast, etc., and
they do.
Whether they contain the yeast that you are really after (Brettanomyces)
is another question. Certainly, S. cerevisiae is there, but I am getting
nothing else on plates. I think that the kriek is less promising than
the gueuze, as I can't discern anything that looks like Brett under the
microscope. I can see some Brett cells in the dregs of the gueuze,
however, I can't get them to grow up as expected.
This is somewhat disappointing on two fronts. The first being that the
prospects for using these cultures for p-lambics appear remote. The
second being: what's the point of laying them down if they don't have
Brett? The gueuze could definitely benefit from some more aging. It is
a very mellow gueuze, almost sweet and has decent Brett character - it's
probably as approachable as some of the more commercial brands. Perhaps,
it will sour with more time, but it is curious that this product is
mellower than the normal blend of gueuze.
What was that framboise that was being sold last year as an '86 Mariage
Parfait? It seemed to deviate from the other MPs in that it was totally
filtered. However, it had excellent acidity and Brett character.
My suggestion is to not count on Boon products to supply you with a
viable culture for your p-lambic. Cantillon Rose de Gambrinus would
probably be a better source. However, if that is unavailable, try a
bottle of Orval. I think that it will give you everthing that you need
yeast-wise. Then all you have to do is come up with a souring bug. Or
you could check with some of the vendors that supply yeast via mail order
(like The Yeast Culture Kit Co., for one).
Todd
------------------------------
Date: 7 Mar 95 11:41:12 GM
From: Richard Baldry/Sophos Plc <rjb at sophos.com>
Subject: Re: Lambic Digest #552 (March 05, 1995)
> One thing I was told when reserving the car was that the standard shifts
> are cheaper than automatics. Apparently automatics a either (a) a rarity
> or (b) at a premium because only tourists from the U.S. want them. I
> don't know the truth of either of these alternatives. I'll let you
> experienced travels discuss this.
(a) is the right answer. Automatics really aren't terribly popular in Europe.
I don't know why. All I know is that I learned to drive in a 'standard shift'
car and I have always driven standard shift cars. I have driven automatics on
occasion and hate them. In the UK, if you take your driving test in an
automatic, you are not licensed to drive manual transmission cars.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Richard Baldry Sophos Plc - The Data Security Specialists
Information Systems Analyst 21 The Quadrant * Abingdon * Oxford * England
e-mail: rjb at sophos.com Tel +44 1235 559933 Fax +44 1235 559935
------------------------------
Date: 7 Mar 95 11:59:00 -0600
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: euro car rentals
Phil talks about car rentals in Europe. Since I've just been through
this (were going this July/Aug), I can tell you that prices vary from
country to country and there are significant discounts for longer rentals.
We got an intermediate-sized Opel Vectra (4dr w/trunk) for three weeks,
pickup in Frankfurt a.M. and dropoff in Amsterdam, with unlimited miles
for $355 (give or take a fiver). This was through DER Tours and my travel
agent set it all up for us. Prices for Belgium pickup were higher than
for Germany pickup... why, I don't know.
Al.
------------------------------
Date: Tue, 7 Mar 1995 15:53:57 -0800 (PST)
From: David Klein <klein at physics.Berkeley.EDU>
Subject: World Cup of Beer
Just a brief note to reming you all that the deadline for the 1st annual
World Cup of Beer is fast approaching (it is March 15th, finals are the
26th).
All is shaping up for an excellent fun competition, with great judging
(many local judges, professional brewers, and the like (including Michael
Lewis from Davis)). We have a Abbey Ale and a Lambic subcategories with
Mike Sharp, Sheri Almeda, C.R. Saikley, and Martin Lodahl judging!
We are also expecting a great party which will provide a chance to share
homebrew, and chat with the judges and other participants.
If you never got the origninal information (or lost it) email me
(klein at physics.berkeley.edu) for more info. We also have a mosiac page.
It's address is
http://www.talamasca.com/bam/wcb/
Have fun,
David Klein
Organizer, 1995 World Cup of Beer
------------------------------
Date: Tue, 7 Mar 1995 20:13:46 -0500
From: ar568 at freenet.carleton.ca (Aaron Shaw)
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.
I was also wondering about the extraction rates of malted
wheat. Can I expect to get the same amount of sugars from
wheat as I would from malted barley? Does any one know how
many points/ pound/ gallon that I should expect from using
malted wheat?
Any information on the above will be greatly appreciated.
- --
"Come my lad, and drink some beer!"
Aaron Shaw
Ottawa, Canada
------------------------------
End of Lambic Digest
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