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Lambic Digest #0748
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Date: Sat, 16 Dec 1995 11:18:41 -0700
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Subject: Lambic Digest #748 (December 16, 1995)
Lambic Digest #748 Sat 16 December 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #746 (December 14, 1995) (Stephen D'Arcy)
North American Belgian-style beers (Geoffrey Talvola)
Saison (BToddL69)
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Date: Fri, 15 Dec 1995 15:45:53 +0000
From: arcyste at dg1.cec.be (Stephen D'Arcy)
Subject: Re: Lambic Digest #746 (December 14, 1995)
In Lambic Digest #746, "Andrew R. Ruggles" asks:-
>
>I too am impressed with the selection of Belgian beers becoming available
in the
>Twin Cities area. One that I saw just yesterday was the Scaldis Noel. Does
>anyone know how this differs from the regular (huge) version of Scaldis?
Yes - it's slightly smoother so less harsh than the regular Bush can be.
Wow, I said "Bush" - that's the beer's real name in Belgium, from the Dubuisson
("from the bush") Brewery - well worth a visit, incidentally, if you're ever
in the region.
I understand they have to call it Scaldis in USA to avoid confusion with the
chemical products of Anheuser-Busch. How could such "confusion" be possible?
In his excellent "Good Beer Guide to Belgium and Holland", Tim Webb gives
"regular" Bush/Scaldis 4 stars:-
"huge and impressive amber nectar, full of character. Billow excellence"
whereas he rates the Bush de Noe/Scaddis Christmas as only 3 stars: -
"deep copper-coloured barley wine, that rasps the palate like a British sherry".
I don't share this somewhat disparaging viewpoint, but you pay your money
and you take your choice ... both are 12% ABV.
Best wishes to all for a Merry Christmas and a Happy (Hoppy?) New Year!
Stephen D'Arcy
e-mail address: arcyste at dg1.cec.be
67 rue des Atrebates, B-1040 Brussels, Belgium
Tel. (work) (+32.2) 299.02.49
Tel. (home) (+32.2) 736.72.18
________________________________________________________
Disclaimer:-
The opinions expressed here are mine and mine alone, not those
of my employer. We talk TO each other, not FOR each other!
________________________________________________________
Thought for the day: "Never trust a woman who paints her toenails".
________________________________________________________
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Date: Fri, 15 Dec 1995 10:09:28 -0500 (EST)
From: Geoffrey Talvola <gtalvola at bbn.com>
Subject: North American Belgian-style beers
I'm curious to try North American examples of Belgian ales. So far I
have tried the following:
- Celis White and Grand Cru, both excellent
- Maudite from Unibroue in Quebec; a very good abbey-style ale now
available in the Boston area. Has anyone tried culturing the yeast?
- Tripel Threat, a seasonal from Cambridge Brewing Company. It's a
very good beer; although I thought it lacked a distinctive Belgian
yeast flavor, it was nicely spiced (with coriander and orange peel I
assume).
- Boston Beer Works has produced a "White Christmas" ale which is an
interesting interpretation of wit, more hoppy than any genuine wit
I've tried, but with lots of coriander as well.
Any others I should try?
- Geoff Talvola
gtalvola at bbn.com
------------------------------
Date: Fri, 15 Dec 1995 12:44:45 -0500
From: BToddL69 at aol.com
Subject: Saison
With all the non-lambic talk lately I'll creep out of the woodwork and troll
for some info. I am seeking knowledge on Saisons, and have exhausted my
resources. I have P. Rajotte's book, Jackson's books, Papazain, and have
searched the HBD and LD archives. Basically, I'd like to hear from anyone
who has brewed a decent Saison or who has tasting notes on anything other
than Dupont's products. I'm particularily interested in mash schedules, as
Rajotte suggests a 149-150 F. mash which seems low for a wort which should
contain "substantial amounts of unfermentables" to quote M. Jackson. Any
comments appreciated.
Todd Little
BToddL69 at aol.com
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End of Lambic Digest
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