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Lambic Digest #0539
From postmaster at lance.colostate.edu Sun Feb 5 04:59:53 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 #539 (February 05, 1995)
Date: Sun, 5 Feb 1995 00:30:21 -0700
Lambic Digest #539 Sun 05 February 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Returned mail: User unknown ("Lee Bussy")
Re: Trip to Belgium (bickham)
Abbaye de Saint Landelin ("Andrew R. Ruggles")
subscribe (MR AL M ULINSKAS)
subscribe (MR AL M ULINSKAS)
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Start with the help message above then request the index.
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----------------------------------------------------------------------
Date: Sat, 4 Feb 1995 07:39:35 +0000
From: "Lee Bussy" <leeb at southwind.net>
Subject: Re: Returned mail: User unknown
Someone with the e-mail address:
<LAVANSA0 at wcc.com>
Sent me a request for a competition packet, the mail bounced. Please
mail me again with a valid address.
- --
-Lee Bussy | The 4 Basic Foodgroups.... |
leeb at southwind.net | Salt, Fat, Beer & Women! |
Wichita, Kansas | http://www.southwind.net/~leeb |
------------------------------
Date: Sat, 4 Feb 1995 09:15:56 -0500 (EST)
From: bickham at msc.cornell.edu
Subject: Re: Trip to Belgium
Phil writes:
> Subject: Traveling in Belgium
>
> Well, it appears to be the season when everybody's planning a trip to
> Belgium, me included. People have occasionally come to me for
> suggestions regarding places to go, and it's a great pleasure to help
> out when I can. But even though I'm getting ready for my 9th trip
> there's a great deal I don't know about the place, and I see exploring
> and learning more about a different culture at the most exciting part.
Thanks for the timely posting. I think I've persuaded my wife to go
with me this summer, and although she's not as much as a beer fanatic
as I am, she doesn't mind spending time exploring as long as we get
enough culture and history to balance things out. If a lot of people
are really planning the trips, I wonder if we could correlate schedules?
Scott
P.S. Thanks for posting more info on the lambic tasting - I'll definitely
be looking out for Hannsens.
- --
========================================================================
Scott Bickham
bickham at msc.cornell.edu
=========================================================================
------------------------------
Date: Sat, 4 Feb 95 20:13:32 -0500
From: "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu>
Subject: Abbaye de Saint Landelin
Continuing my series of reviews...last night I had an Abbaye de Saint Landelin -
Brown Abbey Ale. It was brewed and bottled by Bie Enfants de Gayant and
imported by All Saint's Brands here in Minneapolis. It claims to be a product
of France. Overall impression -- this is probably one of the best French beers
I've ever tasted. I normally don't care for the Biere de Garde -- it's just not
very impressionable to me. What is different about this is the similiarity to
Belgian Abbey ales. In particular, the nutty flavor profile reminded me of a
Corsendonk Brown Ale. The nose was a bit more fruity than what I remember the
Corsendonk being, and the body and mouthfeel tended toward the fuller end of the
style while the finish did not seem very dry. The unique yeast character of
Abbeys and Trappists was present but somewhat subdued. They also make a Blonde
- -- presumably a trippel, and an Amber (single?). What made this particularily
enjoyable was the way it accompanies food. The first I had by itself and I
liked it, but it didn't sing to me. Later, I had one with a sirloin that I
marinated in one of my doppelbocks, and the fuller body and subdued complexity
seemed to really compliment the beef. I have often served Chimay with food to
mixed reviews, while alone it is always raved about. The Abbaye de Saint
Landelin seems to work best in a gastronomic environs, to which I'd have to
recommend it for.
Cheers,
Andrew
------------------------------
Date: Sun, 05 Feb 1995 01:31:50 EST
From: UJYS00A at prodigy.com (MR AL M ULINSKAS)
Subject: subscribe
subscribe
------------------------------
Date: Sun, 05 Feb 1995 01:33:27 EST
From: UJYS00A at prodigy.com (MR AL M ULINSKAS)
Subject: subscribe
My brewing partner, best friend and fellow lambic
affectionauto is getting married and has chosen me to be his
best man. I am planning to brew a few kegs of special beers
for his bachelor party. I am considering brewing a keg of a
lambic-style ale.
This past May I brewed my first full-fledged pusedo
lambic using an all-grain formulation with stale hops, and
Saccharomyces, Brettanomyces, and Pediococcus cultures.
After the initial fermentation, I added about 30 pounds of
cherries to the plambic. The jury is still out as to the
success of this batch, I plan on doing a final racking at
the end of this month then to bottle about 7 gallons and keg
the other 5 gallons. The tasting that I have done on the
unfinished beer leads me to believe that this batch is going
to taste weird....not necessarily bad but weird. It has a
taste that I can't really describe (my friend says it tastes
like "the ocean smells"??). This taste is only slightly
noticeable in Linderman's Kriek and is more noticeable in
Timmermanns, but not to the extent that it can be tasted in
my beer.
Anyway, I realize that brewing this style of beer is
risky and the results can be at best unpredictable. For the
batch that I'm planning to brew for the Stag, I am planning
to cheat and try to brew a beer that is as close as possible
to an actual lambic while taking as few risks as possible.
I realize that my beer may suffer somewhat in terms of
authenticity but this beer is going to be made to be drunk
in quantity for enjoyment, not to enter in a contest or be
critically analyzed.
So, what I'm thinking of doing is brewing a batch of
beer using standard proportions for lambic, and using aged
hops, etc. and fermenting with normal Saccharomyces yeast.
Now, I believe I read somewhere (possibly Papazian's new
book) that Pediococcus is the real trouble maker, i.e. the
Brett. culture is more "tame" and there is less chance for
anything that went wrong to be attributed to it. Taking
this to be the case, I plan to inoculate only with the new
Wyeast Brett. culture. In order to obtain sourness, I plan
to add some type of acid--lactic acid if my homebew shop
carries it or else winemaker's acid blend. Early this
summer, I plan on adding some type of fruit, either
cherries, peaches, or....WATERMELON put through a juicer.
After this lengthy dialog, I've got a few questions.
First of all, I am a right to think the Pediococcus is the
unpredictable strain and the Brett. is pretty much ok?
Second, I am looking for recommendations on adding the acid.
The faq grazes upon this subject but doesn't elaborate on
technique. When should I add it? How much? I think that
I've read somewhere that someone added this stuff to a stout
in order to get some "Guinness sourness" and they found that
their beer needed to age for a few months after the addition
in order for the sourness to become balanced. Is there any
truth to this? Last of all, is it realistic to expect a
beer of this type to be ready by late August / early
September? ALG
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End of Lambic Digest
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