Lambic Digest #0655

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Lambic Digest

 · 7 months ago

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Date: Wed, 26 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 #655 (July 26, 1995) 

 

 

 
Lambic Digest #655                             Wed 26 July 1995 

 

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

 

 
Contents: 
  Three Wiek pKriek (Russell Mast) 
  There must be something in that Belgian air. (Aaron Shaw) 

 

 
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---------------------------------------------------------------------- 

 
Date: Tue, 25 Jul 1995 08:31:24 -0500 
From: Russell Mast <rmast at fnbc.com> 
Subject: Three Wiek pKriek 

 

 
Well, I racked one of my pLambics onto 20 lbs of cherries about three  
weeks ago.  I finally gave up on getting any blowoff, and put an airlock 
on the fermenter.  While I had the opening, I decided to take a wee sample. 
A very tiny sample.  I put just a couple drops on the tongue and I was  
thrown about the room like a toy.  I looked like Steve Martin doing his  
"happy feet" routine.  I can't really say whether it was good or bad, and I  
can hardly identify any distinct flavors (though 'sour' and 'cherry' were in 
there somewhere and sweet wasn't, at least not much).  All I can say was that  
this stuff is very intense.  Very, very intense. 

 
Is this a normal stage that it goes through?  Am I going to have to water this  
stuff down later?  (Or blend with a pG or something.)   

 
Finally, as I mentioned above - no blowoff at all.  Hardly any foaming.  It's  
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. 

 
I should mention that I used a culture taken from the dregs of a Boon Gueze. 
I added a lot at the beginning of the primary, and then a bit more when I  
racked onto the cherries.  I also tossed the dregs from another bottle in  
about a week ago, just for good measure.  And, because I wasn't timing my  
brewing with the season, the pLambic had been going for maybe 6 or 8 weeks  
before racking to cherries. 

 
Thanks, 
 -Russell 

 
------------------------------ 

 
Date: Tue, 25 Jul 1995 16:35:33 -0400 
From: ar568 at freenet.carleton.ca (Aaron Shaw) 
Subject: There must be something in that Belgian air. 

 
> danmcc at umich.edu (Dan McConnell) writes: 

 
> I tend to think that the opening of the louvers and the 
>Belgian night air is the most romantic notion of all and as such may simply 
>be a pretty myth, far less important than barrel flora. 

 
     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? 

 
- -- 
      "Come my lad, and drink some beer!" 
                                           Aaron Shaw 
                                           Ottawa, Canada 

 
------------------------------ 

 

 
End of Lambic Digest 
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