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Lambic Digest #0641
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Date: Mon, 3 Jul 1995 00:30:10 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
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Subject: Lambic Digest #641 (July 03, 1995)
Lambic Digest #641 Mon 03 July 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
more on bastardization (fwd) ("Andrew R. Ruggles")
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Date: Sun, 2 Jul 95 14:17:50 -0500
From: "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu>
Subject: more on bastardization (fwd)
I wrote this on Friday, but I think my server chewed it up:
Todd in a rant about truth in spontaneity:
> partial filtering or whatever. Moreover, it has been noted that where the
> brewer doesn't tinker, the consumer frequently does: aren't sugar cubes
> and muddlers (?) brought out at Drie Fonteinen and other lambic cafes?
Ah, but what the sugar cubes add are significantly more important than a couple
hundred gallons of corn syrup in a pastuerized product: culture. It is the
*experience* (speaking in "ontological" terms) of the *individual* adding the
sugar that is to be recognized as unique to Lambic consumption -- much in the
same manner as adding essence of woodruff in a Berliner Weisse. Say you are a
hard-care fanatic barn-sweat and "if you can't clean your coppers with it, it's
not acidic enough" kind of Lambic drinker, and you are with Cindy Crawford who
thinks DeTrash Chapeau is the pinnacle of zymurgilogical achievement. What do
you do? Well, of course you drink the DeTrash because, well, you know. But the
sugar cubes allow for both experiences to come from the same product. We don't
buy stereos and TVs with the volume preset, why should we take our Lambics that
way?
> I think that it is really hard to know what is the tradional profile of a
> lambic. What we really need to know is what do the old-timers prefer in a
> lambic? We need somebody to go over there and survey those grizzled old
> dudes sitting around in the cafes smoking filterless cigarettes and eating
> radish and cream cheese sandwiches as to their preferences. Of course,
> they may be as elusive as an Eyelenbosch kriek.
I'll be there in early August. I'll ask around with my nose turned to the side
when they reply ;-)
> Why even the bastard son of patriotic brewing can produce an agreeable
> monster, that is, if you approach it with an open mind. Now, a ginger
> passionfruit lambic, that's another story entirely :-)
We had a passionfruit "Belgian" ale at our recent BJCP class. The concensus was
that it really needed to use Sharbeek passionfruit. Somehow the extract
passionfruit didn't quite fare well.
Cheers,
Andrew
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