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Lambic Digest #0525
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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 #525 (January 17, 1995)
Date: Tue, 17 Jan 1995 00:30:10 -0700
Lambic Digest #525 Tue 17 January 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
and we all survived too! (Michael Sharp)
lambic (Michael Sharp)
More Brett... (Martin Wilde)
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Date: Mon, 16 Jan 1995 09:18:35 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: and we all survived too!
Hi folks!,
In an effort to stir up some conversation...
Well, its the morning after and (as far as I know since I didn't get any frantic
calls in the middle of the night) we all survived. Survived what you ask?
Well, yesterday (yes, Sunday) was the 2nd annual highly exclusive invitational
lambic orgy at my house. If you didn't hear about it, don't worry, its an
8 person thing due to the difficulty of assembling the beer list.
I'd like to share some of the results with you all:
1. Jef Lambic (1800s text in French about a guy who was really into lambic)
states that you can drink lambic all night and not wake up with a 'pasty
mouth in the morning'.
Well, its true.
2. Hanssen's (a small blender in Dwokp) kriek and gueuze where certainly the
most memorable beers of the evening. They just edged out the Boon Mariage
Parfaits and a host of other very worthy contenders. Seek these out if you
find yourself in Belgium. If you aren't going to be in Belgium anytime
soon then give up all hope of securing a supply of these -- many Belgians
don't know about this blender! (aside: this was a _very_ tough crowd.
even making it onto the tasting list meant the beer was excellent. you
should not take this as a condemnation of the other beers sampled.)
3. Flander's Brown is at least as challenging to make as Lambic. All of the
homemade version where drinkable, but none quite hit the mark. Some showed
promise. The yeast and bacteria used are key. Personal opinion: you're
never going to get the flavor profie using just a lactobacilli and a
normal ale yeast.
Now for the details, should anyone care. (perhaps I should title this
'Beers you'll never get a chance to try'?)
People: Me, Sheri Almeda, C.R. Saikley, Martin Lodahl, Jim Liddil, Tilman Reinhardt,
"Wicked Pete" Slosberg, Mrs. "Wicked Pete"
When: ~11:30AM until ~8:00PM at a casual pace
What: The Gueuze ----
Mort Subite gueuze
St. Louis gueuze
Boon gueuze
Boon MP gueuze
my '93 pseudo gueuze
Cantillon '93 gueuze
Hanssen's '93 gueuze
my first liquid oak beaver beer (lambic #1 in a new American oak cask)
(quickly dumped after a small sample was passed around)
The Kriek ----
Cantillon Kriek
Boon Kriek (hand carried, made prior to his first U.S. export)
Boon MP Kriek
Hanssen's Kriek
Timmerman's Kriek
Girardin Kriek
The Framboise ----
New Belgium Framboise
Cantillon Framboise
my '93 pseudo Framboise
Boon MP Framboise
Jim Liddil's Best of Show p-lambic
Other ----
Pacific Coast Tripel
Mateen
Delerium Tremens
Rochefort 8
Struis
DeDolle Arabier
DeDolle Oerbier
Saison Dupont
four homemade Flander's brown attempts
Beers we never made it to ----
Trader Joe's Reserve Brown (Jenlain Christmas beer)
Rodenbach magnum
Liefman's Kriek
Liefman's Goudenband
Kronenborg Christmas beer (in a can!?!)
An excesive time was had by all
--Mike
------------------------------
Date: Mon, 16 Jan 1995 09:40:24 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: lambic
delete jimsnow at aol.com
add snow_jim.oramail at bedford.millipore.com
add djnolan at shore.net
delete dhholscl at rs6000.cmp.ilstu.edu
add Paul at ptalder.demon.co.uk
add sescorza at sdcc3.ucsd.edu
add kjr at panix.com
end
------------------------------
Date: Mon, 16 Jan 95 12:56:08 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: More Brett...
Text item: Text_1
Has anyone seen published information about how attenuative the primary
ferment strains for Lambics are? Since they are airborne, could it be
possible that they do not attenuate the wort as much as our usage of
1056 yeasts do?
Since Brett will consume sugars, could this be the reason that most of
our pLambics do not have enough Brett character? (other than simply not
waiting long enough before drinking...). If I use a fairly attenuative
yeast strain like the 1056 all that is left for the Brett is residual
sugar thus the Brett just limps along...
martin
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End of Lambic Digest
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