Lambic Digest #0650

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Date: Fri, 21 Jul 1995 00:30:12 -0600 
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at lance.colostate.edu 
Subject: Lambic Digest #650 (July 21, 1995) 

 

 

 
Lambic Digest #650                             Fri 21 July 1995 

 

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

 

 
Contents: 
  Hope for homebrewed (p)lambics (Mike Bovee) 

 

 
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Date: Fri, 21 Jul 1995 00:28:40 -0600 
From: mbovee at REX.RE.uokhsc.edu (Mike Bovee) 
Subject: Hope for homebrewed (p)lambics 

 
I'm still fervently scouring the archives (I'm all the way up to July'94) 
and found a tidbit from Al K. that I think merits bringing up again. His 
text was essentially as follows: 

 
Randy Mosher asked me if I had any questions for Dr. Roger Mussche, who was 
to speak at Homebrew U III. I chose to ask, "Do we homebrewers have any 
hope of making a beer that is in the same league with true lambiks?" His 
response was that the orchards that once filled the Zenne valley provided 
the microbiota that drifted into the coolships in the attics of the lambik 
breweries, and that these orchards are long gone. He said that most of the 
microbiota that now ferments the lambiks is from the casks. 

 
I find this very interesting; if true, then the required organisms may be 
intimately associated with fruit orchards, and not just a particular region 
in Belgium. Let's face it, these organisms aren't just floating (and 
growing) out there in the air, they maintain a niche SOMEWHERE. Which 
reminds me, I believe that renegade LambicMaster from Oregon(?), Michael 
Matucheski (who even grows and malts HIS OWN BARLEY FOR PETE'S SAKE!) also 
has orchards and insists on spontaneous fermentation. 

 
Therefore it seems reasonable to me that the adventurous spirits among us 
might very successfully employ their own backyard orchard as a source of 
organisms for spontaneous fermentations. Or for more control; set out some 
wort, catch some microbes and culture them up from there. Select for the 
things you want and make regular homebrew-type pitching cultures. 

 
I know, not everyone has a backyard orchard (me, for instance) or can 
easily culture their own organisms...that post just got me thinkin'... 
Anybody else? 

 

 

 

 
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End of Lambic Digest 
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