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Lambic Digest #0627
From postmaster at lance.colostate.edu Sat Jun 17 04:09:46 1995
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Date: Sat, 17 Jun 1995 00:30:14 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #627 (June 17, 1995)
Lambic Digest #627 Sat 17 June 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
fruit ratios ("DEV::FVH")
Another medal for Lambic Digest Member (Environmental Design and Management)
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Date: 16 Jun 95 13:01:00 CST
From: "DEV::FVH" <FVH%DEV.decnet at mdcgwy.mdc.com>
Subject: fruit ratios
I've been wondering this one myself. My two plambics are 6 and 12 months
old. I've been collecting plums for 2 gals and will get muscat grapes in
August for another 2 gals. I currently have a nice pellicle on top of the
12 month old plambic. I have been discussing with Lanny from AllSaints, who
has been talking with Mr Raes from De Troch but I have yet to get a fruit
ratio.
The best I can tell most people do and from what I have read in the Lambic
Brewing series book is to go big on fruit. I plan on a 5lbs to 1 gal
ratio. This will heavy on fruit but I figure that since most of the
true products are very sour and most of what we are seeing in the states are
sweetened lambics, I might get a middle of the road product. Seems my other
plambic friends have been told by competition judges that their plambics
are too sour. If I get too much fruit, I can always use the 6 month plambic
to blend.
Somebody earlier mentioned in the digest that a good practice is a 2 to 1
ratio for regular beers and 3 to 1 for lambics. This is paraphrased so it
may have lost something in translations. I have found, through experience,
that the bigger bodied and/or more alcohol the beer is, the more fruit you
want. Most commercial fruit beers are produces with a light base beer(aren't
they all?). The fruit comes through better this way. It's cheaper, also.
The Lambic book mentioned that some breweries fill a pipe with 200-400kg
of cherries and then add 10 - 12 gal of year old lambic on top of that.
That's a huge ratio. The book also mentions the blending after the 6 month
secondary with fruit.
So, in summary, different people use different amounts. Do you want big
fruit? Deep color? You could always try a blend of real fruit and fruit
extract.
Hope this helps. I would sure like to see more on this subject, also.
Dirk Houser
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Date: Fri, 16 Jun 1995 17:40:11 -0500
From: edm at fox.nstn.ns.ca (Environmental Design and Management)
Subject: Another medal for Lambic Digest Member
At the risk of blowing my own horn (which I unshamedly am doing) I'm
letting fellow Digest members in on my recent third place in a "Sour Beer"
category at the Canadian National Homebrew Competition. My entry was a
pLambic Framboise, with cultures that are grandchildren of some I got from
Mike Sharpe. It was/is called "Lambic Pentameter". I don't know the
score, but it is even better on tap in my basement than bottle
conditioned... strange but true.
Jeff Pinhey in Halifax.
ps. First was a Flanders Brown, by Mike Ligas a yeastmeister and probable
lurker here, and second was another pLambic by Toronto brewer Mike Nazarec.
(credit where it is due, etc.)
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End of Lambic Digest
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