Lambic Digest #0518

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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To: lambic at lance.colostate.edu 
Subject: Lambic Digest #518 (January 07, 1995) 
Date: Sat, 7 Jan 1995 00:30:10 -0700 

 

 

 
Lambic Digest #518                             Sat 07 January 1995 

 

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

 

 
Contents: 
  Lamb-beak, horse sweat, the worst bier (John Mason) 

 

 
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Date: Fri,  6 Jan 1995 00:02:29 GMT 
From: john.mason at wpe.com (John Mason) 
Subject: Lamb-beak, horse sweat, the worst bier 

 
Lamb-Beak Beer 

 
So There I was at the end of a brewing cycle with more 
wort than would fit into the fermentor.  What to do. 
When the thought suddenly comes to me "SPONTANEOUS 
FERMENTATION".  Now I'd been reading about lambic, 
watching Jackson's lambic beer hunter episode (over and 
over and over), and probably even dreaming about 
lambic.  So, feeling proud and saying to myself "self, 
now why should them Belgians have any better wild 
critters than I got" and being the sort of person that 
allows a few cob-webs (maybe more than a few) to go 
unmolested, I set that extra wort out to allow my 
native flora to run amok with.  Three days later it was 
confirmed, yes I do have yeast and bacteria floating 
about, fermentation had begun.  A few days later a 
tentative sniff, ummm, not bad.  So I cap this wild 
thing in a half gallon mason jar dome inverted.  Time 
passes.  A month later I check the smell again, umm, 
not bad at all.  I decide to gives it a try.  Pitched 
this starter into something distintly related to a 
lambic wort and set it far far away from my brewing 
area.  Six months later I steal a taste, it was kinda 
rough but had the potential to mature into something 
and the general flavor was about right.  At a year of 
age I bottle it and set it of to do it's thing.  It 
wasn't bad. 

 
So now I find that there are others out there that also 
play with wild critters.  I'd like to play with this 
lambic thing some more (I've even been saving each 
years extra hops without refridgeration so I'll have 
abused hops when I do this again).  So If anyone has 
helpful suggestions I welcome them.  If anyone has 
cultures there willing to share I'll name my first born 
after them.  I did go to college for mycology and still 
have lab facilities at my disposal (including a laminar 
flow hood).  Also curious to here of others "Adventures 
in Spontaneous Fermentations".  I also keep 35 colonies 
of honeybees and make mead so I'm pondering spontaneous 
fermentations, or fermentations inoculated with the 
bloom on grapes or other fruits.  What a hobby!  BTW I 
am an all grain brewer, and self-rightously proud of it 
thank you. 

 
BTW from personal experience I can vouch for the 
essence of French Percheron horses.  I feel that they 
are nearly as aromatic as Belgian draft horses but with 
a slightly different charachter.  Makes one wonder why 
a country that could produce such a horsey horse could 
still brew a beer as bad as Brassuer's Bier de Paris. 
Essense of cardboard is the description for this bier. 

 
      \    / 
       \__/ 
        ][   Cheers 
        <> 
       _/\_ 
********************************************************* 
* John Mason               E-Mail:john.mason at wpe.com    * 
* Starplex Corporation                                  * 
* 195 Main Street                                       * 
* Oneonta, NY 13820                                     * 
********************************************************* 

 
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End of Lambic Digest 
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