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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 #516 (December 30, 1994)
Date: Fri, 30 Dec 1994 00:30:11 -0700
Lambic Digest #516 Fri 30 December 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Message Undeliverable ("WPUSER")
re: Belgian Red (brewing chemist Mitch)
New Glarus Belgian Red (Dennis Davison)
horse sweat and beer ("Daniel F McConnell")
horse sweat and beer
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Date: 29 Dec 1994 09:07:09 EST
From: "WPUSER" <WPUSER at WPGATE.HOUSE.GOV>
Subject: Message Undeliverable
The message that you sent
To: RKESSLER at NJ02 (RICK KESSLER)
Date: 29-Dec-94 03:37:00 -0500
Subject: Lambic Digest #515 (December 29, 1994)
was not deliverable. The host is unknown.
------------------------------
Date: Thu, 29 Dec 1994 09:25:42 -0600 (CST)
From: gellym at aviion.persoft.com (brewing chemist Mitch)
Subject: re: Belgian Red
In LD515, "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu> comments on the
New Glarus Belgian Red.
> What this doesn't mention is how this tastes so sweet, it was difficult to put
> down very much of it. My guess is that they were trying to emmulate a Liefma
> Kriekbier, but it ended up much to sweet. I can't remember off-hand if Liefm
> uses "aged" hops, but I certainly don't remember much hop flavor in it.
Indeed, it is sweeter than most of us would like. A number of us (women
included) classified it as one of them there 'chick beers' ;-> . Dan did modify
the recipe after the first batch shipped, and a second batch went into the
bottle just last week, ending up less sweet and with a much more pronounced
sourness. I really do not get much (if any) hop flavor out of it myself.
This is a very nice dessert beer, served in a wine glass. I like it a lot, but
it's not a beer you need to drink a lot of.
> The New
> Glarus Brewing Co. makes several styles including a highly regarded Edelpils.
> This would tend to preclude the use of exotic critters in the brewery. The
Apparently not so. Dan would only go so far as to tell me that there is a
'souring bug' in it, but not specifically which one. Probably not too hard
to guess.
> color was a ruby red and brown and very cloudy. There was no visible yeast
> sediment, but it could have been suspended in the solution. It would be
> interesting to see if anybody can plate anything off this. I suspect that it
> only contains a Sachromyces, and even then it may have been filtered.
They started to filter it, but (at the time had not received their new filtering
system) were using an older plate system that continued to clog up until
they said screw it, and just bottled it.
For a first effort I am very impressed. Dan is mostly a lager brewer, but he
and his wife Deb have a love of Belgian Ales (from living in Belgium). I, like
Andrew, commend Dan on taking a stab at a tough style. Like any brewer, you
will learn much from your first attempt at a particular style.
Plenty of disclaimers; I am pretty biased, living close to the brewery. Dan
and Deb Carey are my friends.
ObpLambic: Sampled the five month old last night. Has a nice fruity/woody/
horsey nose to it. Light bodied, with a mild sourness (~3.8 pH) and a subtle
oakiness to it (sitting on oak chips for the last couple of months) with a
very faint tannic finish, but not offensive. I am assuming that will fade
in time. Overall, I am really pleased with the way it is coming
along. The plan for half of the batch is to be racked onto some of those
(Wisconsin) Door County cherries next year. I have already posted the recipe
for this batch, but will post it again when it appears to turn out like a
decent pLambic !
Okay, I'm outta here.
Mitch
- --
| - Mitch Gelly - | No warranty |
|software QA specialist, unix systems administrator, zymurgist,| expressed |
| AHA/HWBTA beer judge, & president of the Madison Homebrewers | or |
| - gellym at aviion.persoft.com - | implied |
------------------------------
Date: Thu, 29 Dec 1994 12:05:29 -0600
From: ddavison at earth.execpc.com (Dennis Davison)
Subject: New Glarus Belgian Red
| "You hold the marriage of wine and beer. Belgian Red is a tapestry fo flavor.
| This beer is brewed with whole Montmorency Cherries, Wisconsin farmed wheat and
| Belgian roasted barleys, balanced by Willamette hops we aged in our brewery one
| full year.
So Andrew, what did you expect from a beer with this discription? A Lambic?
Yeah, I know. But what micro will take that chance of infecting itself with
all those funky cultures. By name alone you would expect a Belgian Red beer
without cherries.
| What this doesn't mention is how this tastes so sweet, it was difficult to put
| down very much of it. My guess is that they were trying to emmulate a Liefmans
| Kriekbier, but it ended up much to sweet. I can't remember off-hand if Liefmans
Why does it have to emmulate anything? Granted this is a sweet cherry beer.
That's it. I have 1/2 a case sitting and aging. Sometime this summer I'll try
another one to see if it pass's the test of time. The cloudyness may be from
cinammon. I picked up quite a bit in the flavor but no where does it mention
it on the label unless you assume Natural Flavorings to be a spice. I'll take
the New Glarus Belgian Red over Cherry Rail anyday. I'll take it over 95% of
the brew pubs Raspberry Wheat Beers. To be blunt Belgian Red has some balls.
Dennis Davison ddavison at earth.execpc.com Milwaukee, WI
Manufacturer of The Homebrew Color Guide.
------------------------------
Date: 29 Dec 1994 18:20:48 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell at med.umich.edu>
Subject: horse sweat and beer
Subject: horse sweat and beer
Last weekend it was in the 50's (low teens in real temperature) here
in Michigan. Quite extraordinary, BTW! I was at my sister's house on
Christmas Eve day and we took the horses out for a little exercise. It
is unclear to me whether we took them for a run or they took us for a
run, but they were VERY, VERY happy to gallop. Needless to say when
we got back I got a real snoot-full of real horse sweat.
Two days later I racked and blended 10 gal of pGueuse, 15 gal of pPeche
and 5 gal of pKriek. I got a real snoot-full of these too (especially when
cleaning the barrels). THIS IS NO WAY SIMILAR TO HORSE OR HORSE
SWEAT, PERIOD.
Use a new term.
DanMcC
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End of Lambic Digest
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