Lambic Digest #0560

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Lambic Digest

 · 8 months ago

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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 #560 (March 16, 1995) 
Date: Thu, 16 Mar 1995 00:30:14 -0700 

 

 

 
Lambic Digest #560                             Thu 16 March 1995 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  High fermentation temps (Dennis B. Lewis Jr.) 
  Re: Lambic Digest #559 (March 15, 1995) (ptimmerm) 

 

 
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Date: Wed, 15 Mar 1995 08:34:40 -0500 
From: aw405 at yfn.ysu.edu (Dennis B. Lewis Jr.) 
Subject: High fermentation temps 

 

 

 
Martin Manning writes: 

 
>One of the things which was discussed extensively at the SoB was the issue of 
>reportedly high fermentation temperatures in Belgian ales.  This has been 
>discounted by several promenent amateur brewers, based on personal 
>experience.  Pierre Rajotte insisted that he had seen several cases where 
>high temps were used, and this is in agreement with comments made by (I 
>think) Jackson and others saying that some ferments were at unusually high 
>temps.   

 
Now here's an interesting tidbit I found while traveling in Napa and 
Sonoma last summer. Some wineries ferment their reds (most notably 
the Cabernet Savignon) at temps as high as 95F...yup, 95. The first time 
I saw it I thought it was a typo and so I asked the tour guide to confirm. 

 
Obviously the higher temps just crank out the esters and higher alcohols 
that make the red wines more "interesting" than whites (in addition to  
the tannins, blah blah). Anyway, Belgian ales often have that winey, 
raisiny character that we brewers have often looked to specialty malts 
to recreate. 

 
BTW, the whites are fermented at around 54F--kinda like the lagers of  
the wine world.  

 

 

 
- -- 
Dennis B. Lewis                  <aw405 at yfn.ysu.edu> 
          Homebrew. The Final Frontier.   
Bringt mir alle zehn Minuten ein Bier bis ich abwinke! 
Danach nur noch alle zwanzig Minuten eins!  

 
------------------------------ 

 
Date: Wed, 15 Mar 95 08:38:56 PST 
From: ptimmerm at mashtun.JPL.NASA.GOV 
Subject: Re: Lambic Digest #559 (March 15, 1995) 

 

 

 
C.R. from the best little beer paper in america, wrote: 

 
>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. 

 
C.R., 

 
Can you furnish a phone number or address for WIN-IT-TOO?  I would 
like to ask them who they will be selling to locally.  Thanks. 
Also, thanks for sharing the Hanson's Kriek at SOB, YUM! 

 
Paul Timmerman 

 

 

 
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