Copy Link
Add to Bookmark
Report
Lambic Digest #0574
From postmaster at lance.colostate.edu Sat Apr 1 03:30:42 1995
Status: O
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil]
["5579" "Sat" " 1" "April" "1995" "00:30:14" "-0700" "subscription requests only" "lambic-request at lance.colostate.edu" nil "130" "Lambic Digest #574 (April 01, 1995)" "^From:" nil nil "4" nil nil nil nil]
nil)
Received: by judgmentday.rs.itd.umich.edu (8.6.10/2.2)
with X.500 id DAA21287; Sat, 1 Apr 1995 03:30:40 -0500
Received: from goodman.itn.med.umich.edu by judgmentday.rs.itd.umich.edu (8.6.10/2.2)
with SMTP id DAA21282; Sat, 1 Apr 1995 03:30:39 -0500
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA20899
(5.65b/IDA-1.4.3 for spencer at umich.edu); Sat, 1 Apr 95 03:30:38 -0500
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA10353 for reallambic at longs.lance.colostate.edu; Sat, 1 Apr 1995 00:30:14 -0700
Message-Id: <199504010730.AAA10353 at longs.lance.colostate.edu>
Reply-To: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-To: lambic-request at lance.colostate.edu
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #574 (April 01, 1995)
Date: Sat, 1 Apr 1995 00:30:14 -0700
Lambic Digest #574 Sat 01 April 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Lambic Culture Offer (Rich Larsen)
pedio query (David Reynolds)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Fri, 31 Mar 1995 11:34:46 -0600 (CST)
From: Rich Larsen <rlarsen at free.org>
Subject: Lambic Culture Offer
Hi all,
Just was looking through the latest mailing from Sam Adams and
came across an interesting article on brewing Lambic beer.
For those of you that don't know what a Lambic is, it is a
spontainiously(sp?) fermented ale. That means that the beer is
naturually fermented without the aid of any added yeasts. (Allthough
I'll bet some breweries do add some cultured natural occuring
yeast. ) Anyway, the wort is prepared and then allowed to cool in
large flat cooling trays in a room with the windows open. This
allows the wild yeasts and bacteria to blow in from the outside and
innoculate the wort. The only place in the world where the proper
microflora exsist is Belgium, so "Don't try this at home" :-)
The resulting brew is extremly complex, tart, fruity.... generally
speaking quite wonderful and distinctive. Sometimes fruit is added
to make a special beer. Examples of these beers are St. Louis Gueze
(I know I spelled that wrong) Lindemans, Timmermans, and Boon.
Anyway, one of the challenges of the home brewer has been to try
to duplicate this difficult style. You have to have the right
proportions of wild beasties to create the balance in the flavor.
Well is seems that it has been done by Boston Beer Co, of Sam Adams
fame. It appears that they received so many complaints from
homebrewers and beer enthusiasts about the "slaughter" of the lambic
appelation with their Cranberry Lambic, that they decieded to make
good and actually create a proper example. I quote..."With the
cooperation of Lindemans and Boon Brewerie, we were allowed to take dust
samples from the rafters and window sills from the cooling room. After
several attempts to culture from the samples we managed to isolate
nearly 200 different varities of wild yeast and bacteria. These
cultures did not however, create a beer as authentic as those
actually brewed in Belgium. Only when we hit upon the idea that
the proper organizims would be located only in the air, did we
manage to hit the style on the head. By carefully obtaining a sealed
case of Framboise from the brewery and transporting it to our brewey,
then forcing sterilized air though a hole in the box and bubbling it
through a starter wort, we captured the elusive bug. We then washed
and rinsed each bottle with the wort and allowed it to drain into
the culture.
After isolating the rare bacteria, we discovered it was previously
unknown to brewing science. Aptly dubbed, TRADEMARKED and PATENTED
as "Pediococcus kochus" after Jim Koch the discoverer. In keeping with
last years promotion of the "rare" hop sales to homebrewers, we will be
providing cultures to interested parties for a nominal fee and written
agreement that the culture is not to be propigated and distributed."
Advice from the article also stated that is is extremly easy to
duplicate the style with the use of this culture. All the homebrewer
has to do is brew a 20% wheat light ale and pitch a starter from this
culture. Ferment at around 70F for about three weeks. Also it states
that for a higher success rate the beer should be brewed only once a
year on April fools day. ;-0
=> Rich (rlarsen at squeaky.free.org)
________________________________________________________________________
Rich Larsen, Midlothian, IL * Also on HomeBrew University (708) 705-7263
"Spice is the variety of life."
________________________________________________________________________
------------------------------
Date: Fri, 31 Mar 1995 14:42:28 -0500
From: reynolds at aecom.yu.edu (David Reynolds)
Subject: pedio query
I have been growing a pedio culture for almost 5 weeks and am disappointed
in the amount of growth. I obtained the strain from Brewer's Resource and
used the provided 10 ml of MRS broth to grow the strain from an agar stab.
After 10 days I pitched this 10 ml into 400 ml of 1.030 S.G. wort that I
filtered using a sterile apparatus suitable for tissue culture (I filtered
the wort to eliminate the protein sediment and thereby be able to see how
much the pedio grows.) The pedio did grow, but not much; the cell sediment
was not even enough to coat the bottom of a 1 liter flask. I got tired of
waiting and pithed the starter last night, que sera sera. My question now
is:
What is the best way to grow pedio and for that matter brett strains?
Should I use special media (MRS broth) or supplements? How long should
they take to reach pitching volume?
Thanks,
David
------------------------------
End of Lambic Digest
************************
-------
