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Lambic Digest #0562
From postmaster at lance.colostate.edu Sat Mar 18 03:41:41 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 #562 (March 18, 1995)
Date: Sat, 18 Mar 1995 00:30:18 -0700
Lambic Digest #562 Sat 18 March 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Timmermans (STROUD)
Re: High Ferm Temps... (Dennis B. Lewis Jr.)
Timmerman's (Ronald M Phillips)
All Saints -- abreviated press release (Michael Sharp)
Win-It-Too (Michael Sharp)
450 direct subscribers!!! (Michael Sharp)
New Belgians (Larry Lynch-Freshner)
More beer humour (uswlsrap)
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----------------------------------------------------------------------
Date: Fri, 17 Mar 1995 08:51:20 -0400 (EDT)
From: STROUD%GAIA at cliffy.polaroid.com
Subject: Timmermans
Mike Sharp asks about Timmermans lambics and if they are still sold in the US.
Yes, they are still widely available in the Boston Beer market. For example,
Downtown Liquors in Somerville had the kriek, framboise, and peche as of a few
days ago. I haven't been watching the bottles closely, but my impression is
that they are being replaced as sold off the shelves - not just sitting there
gathering dust!
BTW Mike, the Worts needed a place for our April 2nd meeting, so we've
chartered a plane and will see you in Fremont at about 1 pm. We sure hope that
you've laid in a good supply of quality Belgian beer! :-).
Cheers,Steve
************
stroud at hydra.polaroid.com
************
------------------------------
Date: Fri, 17 Mar 1995 10:32:53 -0500
From: aw405 at yfn.ysu.edu (Dennis B. Lewis Jr.)
Subject: Re: High Ferm Temps...
>From: zen at hophead.north.net (Nick Zentena)
>> 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.
>
> Is this the temp of the must? Or the air? Since most Lambic
> breweries are supposed to be "low" tech I wonder how much effort
> they would put into cooling the wort during the ferment.
I don't want to dwell too much on wine because a) I don't know beans
about vinting, and b) I like beer much better. However, the temp
was that of the must. The wineries that we saw in Napa are not much
different than a brewery--large closed stainless steel primaries and
glycol temp control. From what I've read about Lambic breweries is that
the wort is allowed to cool overnight in an open air cool-ship often
located at the top of the brewery. It has louvers to let the cool night
air in while keeping "most" large-scale things (birds, bats) out.
- --
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: Fri, 17 Mar 1995 10:36:39 -0500 (EST)
From: Ronald M Phillips <rmphilli at magnus.acs.ohio-state.edu>
Subject: Timmerman's
Timmerman's is available here in Columbus, Ohio. It is distributed by
Heidelberg distributing and imported by Belukus out of Princeton, NJ.
Currently available are gueze, kriek, framboise, and peche. Hope this info
helps.
Ron
------------------------------
Date: Fri, 17 Mar 1995 08:47:14 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: All Saints -- abreviated press release
Hi,
A few days ago I got a press release from All Saints Brands (an importer)
which may interest some of you. Yes, this is CA-centric.
All Saint's Brands has announced that it plans to begin distribution of
its products in California in April. They have reached an agreement
with the Wine Warehouse to carry its full line of products throughout
the state.
The full product line is:
Brakspear's Henley Ale
DeTroch Gueuze, Faro, Exotic (Pineapple),
Tropical (Banana) Kriek, Framboise, Fraise (strawberry),
Mirabelle (plum), Peche
La Trappe Enkel (Single), Dubbel, Tripel, Quadrupel
(?quadrupel? is this some kind of response to Jim Koch?)
Roman Dobbelen Bruinen Ale, Roman Sloeber Golden Ale
Ename Dubbel & Tripel Abbey Ale
Sterkens Poorter, Bokrijks Kruikenbier
St. Paul Double & Triple Abbey Ale
St. Sebastiiaan Golden & Dark Ale
St. Landelin Blonde, Amber, & Brown Abbey Ale
McAuslan's Griffon Brown Ale, St. Ambroise Pale Ale,
& St. Ambroise Oatmeal Stout
--Mike
------------------------------
Date: Fri, 17 Mar 1995 09:12:12 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: Win-It-Too
Hi,
I just had a chat with Johnny Fincioen at Win-It-Too.
FWIW, he is on-line at: WinItToo at aol.com
--Mike
------------------------------
Date: Fri, 17 Mar 1995 09:36:51 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: 450 direct subscribers!!!
Amazing... 450 subscribers. Five (?) years ago I didn't expect this.
--Mike (who just caught up on the subscribe/unsubscribe mail)
------------------------------
Date: Fri, 17 Mar 1995 10:04:54 -0800
From: <larrylf at taligent.com> (Larry Lynch-Freshner)
Subject: New Belgians
I just wanted to add my comments on the WIN-IT-TOO stuff. I tried the
Ichtegems and the Houten Kop at a local pub recently. I found the
Ichtegems to have a very acetic aroma (that didn't follow in the flavor),
and a very 'simple' flavor profile compared to Goudenband. Still very
tasty though. The Houten Kop is very difficult for me to describe. I
didn't have the oxidation problems C.R. did, and was quite pleased with the
beer. It is very complex, though understated compared to most belgians.
The comment on glassware is amusing, when I was talking with the proprieter
about the new products. He takes pride in serving the belgian beers he
serves in the proper glassware anyway, and was saying that when the
distributer came asking if he would carry the new products, my friends
answer was, 'Only if you have the glasses for them.'. You can tell they
got along!
OK - Commercial plug. If you are in the Santa Cruz area, the pub is 'Live
Soup' located where Hwy. 17 turns into Ocean. They carry Boon, Leifmans,
V&dW products, etc.
Larry
delete LarryLF->OrphanOpinion(*this);
------------------------------
Date: Fri, 17 Mar 1995 15:40:54 EST
From: uswlsrap at ibmmail.com
Subject: More beer humour
Excerpt from a "Beer Primer" written by brewer Eric Moreland for his grossly
under(beer)educated wait staff at Angelic Brewing, Madison's newest brewpub.
(He gives a quick paragraph on each beer served there so people can answer
customers' questions)
Abbey: This is a Belgian beer style. Here's some background: the country of
Belgium is the size of one city block, has about 50 citizens and 2,000
breweries. Because of its small size everybody wants to brew beers different
from the next person. The result is many different versions of the same beer
style. There are few standards. Ours is a version of a Trappist (or Abbey)
Ale with a brownish tint, a slightly fruity flavor and medium hop bitterness.
(NEXT PART IS NON-BELGIAN; LAMBIC HEADS MAY WANT TO PAGE DOWN)
Here's the beginning of the primer:
This memo is for those servers...who are being interrogated about the beer, and
who, for the life of them can't think of a thing to say. I'll try to keep this
simple as possible to cover 95% of the questions being asked; if someone asks
more in-depth questions he/she is probably a beer geek and should be directed
to me. Beer geeks are easily identifiable by two tell-tale signs: they hold
the beer up to light to better see the color and smell it several times before
drinking. These people are nothing but trouble and will ask you silly
questions about enzymes and fermentation temperatures and various German
sounding things. If this happens, you should smile politely and pity them;
they can't help themselves.
Now go have a beer,
Bob Paolino / Disoriented in Badgerspace / uswlsrap at ibmmail.com
- ---THE INTERNET: Hardwiring the neurons of the global brain:---
One geek at a time....
- ---------------------------------------------------------------
------------------------------
End of Lambic Digest
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