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Lambic Digest #0656
From postmaster at lance.colostate.edu Thu Jul 27 03:23:45 1995
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Date: Thu, 27 Jul 1995 00:30:19 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #656 (July 27, 1995)
Lambic Digest #656 Thu 27 July 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Cherry blow off and new barrels (zen)
old Port barrel=new Lambic barrel (Dan McConnell)
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Date: Wed, 26 Jul 95 11:33:33 +0000
From: zen at io.org
Subject: Cherry blow off and new barrels
> From: Russell Mast <rmast at fnbc.com>
> Subject: Three Wiek pKriek
> in a plastic bucket filled almost to the brim, and there's hardly been any
> noticable gas and no liquid being released. Is this something others have
> experienced? I mostly recall tales of massive blowoff all over the place.
Were the cherries whole? I've always gotten a renewed ferment but I
freeze them first so they are pretty broken up by the time they hit the
fermenter. If they were whole I'd bet it will take time for the skins to be
broken and that won't happen all at once.
> From: ar568 at freenet.carleton.ca (Aaron Shaw)
> Subject: There must be something in that Belgian air.
>
> What about when they use new barrels? When I was at Cantillon last
> November they were using some barrels that they had just received from
> Oporto, Portugal. These would obviously not contain all the needed micro-
> flora for a lambic.
Why? These weren't really NEW barrels right? But barrels that had
been used for Port. Unless this port was made with cultured yeast who knows
whats in the barrels at this point. Didn't Camra [or somebody] test cask
ales a few years back and found something like 70+ things growing in there.
Including Brett.
Nick
- ----------------------------------------
zen at io.org
http://www.io.org/~zen
for info on Blues football Sierra style
- ----------------------------------------
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Date: Thu, 27 Jul 1995 00:52:25 -0500
From: danmcc at umich.edu (Dan McConnell)
Subject: old Port barrel=new Lambic barrel
From: ar568 at freenet.carleton.ca (Aaron Shaw)
> What about when they use new barrels? When I was at Cantillon last
>November they were using some barrels that they had just received from
>Oporto, Portugal. These would obviously not contain all the needed micro-
>flora for a lambic. Although I do believe that the brewery itself contains
>some of the needed yeasts, that is why they do not keep their brewery
>as sanitary as non-lambic brewers, as not to lose some of the micro-flora
>that lives in the rafters and brewery air. Still, there has to be some of
>the Brettanomyces species in that Payottenland air, or am I just an
>uncurable zymurgical romantic?
Interesting point regarding the new/used barrels. Species of Brettanomyces
are also found in wine fermentations. I'm not sure about Port, but some
Bordeaux (particularly Graves) certainly have a very barnlike character.
I'll step a bit farther out on this limb by suggesting that some Graves
might have a Brett as part of their fermentation flora and that this may
even be desirable as a character enhancement.
Following through on this shaky (and perhaps misguided) logic, one could
imagine that some Ports have a Brett fermentation as well and thus provide
an additional source of these yeasts for the Lambic brewers that purchase
these used barrels.
DanMcC
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Dan McConnell
DanMcC at umich.edu
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
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End of Lambic Digest
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