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Lambic Digest #0594
From postmaster at lance.colostate.edu Wed May 3 03:42:38 1995
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Date: Wed, 3 May 1995 00:30:16 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #594 (May 03, 1995)
Lambic Digest #594 Wed 03 May 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
lambik tasting/corked bottles (Algis R Korzonas +1 708 979 8583)
The mother of all replies (Michael Sharp)
Vanberg & DeWulf press release (Michael Sharp)
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----------------------------------------------------------------------
Date: 2 May 95 09:37:00 -0500
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: lambik tasting/corked bottles
Jim writes:
>Is there any interest in having a lambic tasting event at the AHA conf in
>june? Seems like there is a fair amount of free time in the calendar of
>events? Also I am still looking for a roommate :-)
Sorry Jim, already have a roommate, but I would be willing to fork over some
cabbage for a lambik tasting in Baltimore... partly because I love `em and
partly because I want to encourage these kinds of tasting. I learned a
lot of what I know about lambiks from the tastings that Mike Sharp organized
in Milwaukee and Portland. Let me know how much you think you might need
of a single beer and I might be able to bring some homebrewed lambik (i.e.,
if 4 liters would be enough).
***
I have successfully recorked Chimay bottles with #9 1/2 x 1 3/4" straight
wine corks. I just adjusted the depth of my $18, red, twin-handled
wine corker to leave 1/2" out of the bottle, soaked the corks in boiling
water (to sanitize and soften), stuffed them in, put a reused capsule
on top (saved from lambiks and champagne bottles -- I just can't find
them new) and then put a new wire on (purchased from the HB supply store).
These have been around for two years and although the beer has oxidized
a bit (as expected) they have all held pressure. I don't have any
experience with stuffing the cork all the way in and then capping the
bottle. You might ask Michael Matusheski (sp?) -- he did several hundred
of these for the Milwaukee AHA Conference Commemorative beers.
Al.
------------------------------
Date: Tue, 2 May 1995 09:42:44 -0700
From: Michael Sharp <msharp at Synopsys.COM>
Subject: The mother of all replies
I'm back! (actually I was here yesterday, but I was too burned out from
my Heathrow->San Fancisco flight to think. of course I suppose thinking
and posting aren't necessarily activitied which have to occur together
but I digress...)
Before I get into all the interesting visits, etc. I've got "The mother
of all replies" to cover what when on while I was gone.
******
> Date: Wed, 12 Apr 1995 12:53:06 +0200
> From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS)
> After a circuitous trip from the hotel we arrived at the Rue de Geude just
> five minutes late (2:05). We were met by Yrene Van Roy as well as
> Jean-Pierre.
Minor nit: It was Claude (Jean-Pierre's wife) not Yrene, but I'll get to
all of this when I post my own Cantillon trip report.
******
> Date: Wed, 12 Apr 95 07:37:31 EST
> From: John DeCarlo <jdecarlo at homebrew.mitre.org>
> Subject: Mike Sharp in Belgium
>
> Congratulations, Mike and Sheri! I hope your honeymoon in Belgium is a
> wonderful trip.
>
> So, in their honor I propose we put together:
>
> Why is Lambic like Marriage?
gee, thanks guys. 8-)
******
> Date: Wed, 12 Apr 1995 09:59:29 -0500 (EST)
> From: pedwards at dorite1.iquest.net (Paul Edwards)
> Subject: Belgium travel info??
>
> My wife and I are heading to Belgium the end of May for
> three weeks.
> ...
> What I'm looking for is recommendations from seasoned travellers on
>
> - your favorite beer bars you visited
Hop Duvel
> - breweries that were particulary outstanding to see
you've seen one you've seen them all. its the people that make
it interesting.
> - clean yet affordable places you can recommend to stay
yeah, right. we are talking about Belgium here.
If you want something of at least "Motel 6" quality expect to spend
at least $150/night. Anyting less than that generally gets you a
room in a "boarding house" style place with a shared toilet & shower and
not necessarily any sleep. Personally, I stayed in the Centrum in Beersel
and while the owners where nice & the breakfast was good I would have
rather been camping for the amount of sleep I got.
I wound up giving up & stayed only in places listed in the Michelin guide
with "one hotel" rating (when you see their scale you'll understand). This
meant places like the Ibis chain. This rating of hotels is about equivalent
to a "Best Western" here in the U.S.
******
> Date: Wed, 12 Apr 1995 11:21:29 -0700 (PDT)
> From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
> Subject: More advice requested
>
> I have some "French Oak Chips" that I bought to put in my plambic to
> provide a nesting ground for Brett.
The oak isn't just used to lend a flavor to the beer. when a barrel/cask
is used it provides a minute amount of oxygen transfer while (apparently)
has a subtle effect on the final beer produced. I don't know that the
brettanomyces really needs anything to grow on.
******
> Date: 13 Apr 95 16:54:00 CST
> From: "DEV::FVH" <FVH%DEV.decnet at mdcgwy.mdc.com>
> Subject: Follow up on De Troch
>
> I want to thank those who provided the number and address for the De Troch
> brewery. I was afraid that they wouldn't speak English...
Having recently visited there I can say that I didn't have much trouble
communicating with Mr. Raes. However, his son was there to help out with
translations when the going was difficult. If you really want to ask him
questions directly you may want to call or fax him and ask him if he would
be willing to respond to some written questions. Its usually easier to
understand a foreign language when its written as opposed to spoken.
I will have a full report on De Troch in the future.
*****
> Date: Tue, 25 Apr 95 12:31:00 EST
> From: "CANNON_TOM" <CANNON_TOM at hq.navsea.navy.mil>
> Subject: Another Trip Report
>
> Tours - We did the easy brewery tours, the ones we were sure
> we could do without lots of prior planning. Cantillion,
> De Dolle, and Achouffe. All were worthwhile. The most
> interesting tidbit we picked up was at Cantillion where Jean
> Pierre Van Roy said that shipsments of Cantillion products
> were discontinued to the US last August. He seemed
> surprised we could still buy any. The reason he stated was
> economics, which I read as the dollar is so weak, the beer
> becomes too expensive in the US. He said he had no plans on
> shipping in the future. Enjoy it while it lasts.
I can shed some light on this.
The last shippment (8000 bottles) was made in August. The importer said
he'd be placing another order but it never came and the beer that Jean
Pierre was planning to send to fill this vapor-order has now been sold to
someone in Japan.
_Personally_ I feel this fits the standard mode of operation for World Wide
Imports. They bring in beer for the Brickskellar, a few shops in DC, and
apparently Boston. I haven't heard about or seen a lot of attempts at
market development from this place. (aside: both the Brickskellar and
World Wide Imports are owned by the same person so I sense the import business
is mainly so they can have intersting beer at the bar) When was the last time
you saw a _fresh_ bottle of De Dolle (outside of Washington DC a year+ ago)?
I believe the pattern is repeating but with Cantillon.
I _*really*_ hope I'm wrong about all of this, but I sense the real problem is
with the importer. Jean Pierre is _very_ willing to sell into the U.S.
We spent some time talking about alternatives to his current situation.
--Mike
------------------------------
Date: Tue, 2 May 1995 10:09:48 -0700
From: Michael Sharp <msharp at Synopsys.COM>
Subject: Vanberg & DeWulf press release
This is a portion & of a press release I received from Vanberg & DeWulf
at (607)547-8184
Beer and Gastronomy
Towards the goal of promoting the cause of the greater appreciation of Belgian
beers and traditional French Bieres de Gardes we are co-sponsoring, and/or
helping out with the following events:
June 4th - Peter Kump Cooking School, NYC (23rd St.) - Cooking with
Belgian Beer with Ruth Van Waerbeke (chef) and Wendy Littlefield
(importer) - open to the general public. Ruth is the author of an upcoming
cookbook from Workman on recipes from three generations of female chefs in
Belgium. For information call 212-410-4601.
June 11th - Peter Kump Cooking School, NYC - Cooking with Belgian Beer
with Ruth Van Waerbeke (chef) and Wnedy Littlefield (importer) - open TO
CHEFS ONLY. For information call 212-410-4601
March 20 through May 20 - Two month Belgian Beer Extravaganza at Total
Beverage in Virginia (3 locations) culminating in Belgian Beer dinner prepared
by Geert Piferoen, chef to the ambassador of Belgium, to be held at The
Brickskeller. Dinner to be held on May 20th. For information call us at
(607)547-8184, for reservations call The Brickskeller (202)293-1885.
June 7 - Quivey's Grove - Madison, Wisconsin, Beer Dinner. Commentary by
don Feinber of Vanberg & DeWulf.
Mid-May (date to be confirmed) tutorial on cooking with beer, and tasting at
Culinary Institute of America with Geert Piferoen.
Also in the press release: their '95 catalog is out. New additions incude
Moinette, Foret, [ed. from Brasserie Dupont] and Bel Pils [ed. from
Brouwerij Moortgat].
They're also assembling a list of the best shops across the U.S. to help
those intersted in finding their beer. For a shop in your area please
call.
--Mike
------------------------------
End of Lambic Digest
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