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Lambic Digest #0786
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Date: Mon, 12 Feb 1996 00:30:05 -0700
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Subject: Lambic Digest #786 (February 12, 1996)
Lambic Digest #786 Mon 12 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Spirit of Belgium results (Scott Bickham)
Re: Lindemann Cuvee Rene (Ed Westemeier)
Purple Mead! ("Craig Jones.")
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Date: Sun, 11 Feb 1996 19:38:20 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Spirit of Belgium results
I'll have some more postings in upcoming digests about of aspects
of the competition, tasting and banquet, but here are the results.
There were 107 entries, and the Best of Show judges were: Tom
Cannon, Don Feinberg, Jay Hersh, CR Saikley and Ed Westemeier.
I entered 10 beers in 7 of the 8 categories (the bruins were
combined), and I was impressed by the quality of the judging.
Thanks to everyone who entered and/or judged - see you at Spirit
of Belgium III!
1996 Spirit of Belgium Homebrew Competition
Belgian Ale
1. Scott Bickham, Columbia, MD, Phenolic One
2. David Hensley, Dallas, TX, Belgian Ale #5
3. Mark Post, Falls Church, VA, Saison
Belgian Strong Ale
1. Jim Busch, Silver Spring, MD, Esprit de Boire
2. Ed Sieja, Madison, AL, Abbey Normal
3. Keith Chamberlin, Riverdale, MD, Big Yeller
Dubbel
1. Chuck Henning, Malvern, PA, Aunt Annie Dubbel
2. Julian Zelazny, Sunapee, NH, Monkeys and Buns III
3. Bill Bunning, Langley AFB, VA, Toil and Trouble
Tripel
1. Chuck Henning, Malvern, PA, Yellowjacket Tripel
2. Jay Hersch, Arlington, MA, De Blonden Boom
3. Scott Bickham, Columbia, MD, Tripel Dog
White
1. Larry Gray, Cincinnati, OH, Lynnhe's Summer White
2. Terry Sanderson, Gaithersburg, MD, Wit
3. Wendy Aaronson and Bill Ridgeley, Alexandria, VA, Wit's End
Oud Bruin and Oud Bruin with Fruit
1. Dirk Houser, Huntington Beach, CA, Flanders Brown with Fruit
2. Todd Gierman, Durham, NC, Oud Drainfood
3. Ed Westemeier, Cincinnati, OH, Bloatarian Brown
pLambic and pGueuze
1. Scott Bickham, Columbia, MD, pLambick
2. Ed Westemeier, Cincinnati, OH, Gonzo Gueuze
3. Jim Caldwell, Owings, MD, Frog Pond Gueuze
pLambic with Fruit
1. Paul Edwards, Indianapolis, IN, Up the Kriek
2. Norman Dickenson/Rick Larson, Santa Rosa, CA, Was it good for you too?
3. Scott Bickham, Columbia, MD, Framboise pLambick
Best of Show
1. Paul Edwards, Indianapolis, IN, Up the Kriek
2. Chuck Henning, Malvern, PA, Yellowjacket Tripel
3. Chuck Henning, Malvern, PA, Aunt Annie Dubbel
Hon. Mention: Larry Gray, Cincinnati, OH, Lynnhe's Summer White
- --
====================================================================
E-Mail: bickham at dave.nrl.navy.mil FAX:(202) 404-7546
Office: Naval Research Laboratories Home and BJCP:
Code 6691, Complex Systems 7507 Swan Point Way
Washington, D.C 20375 Columbia, MD 21045
(202) 404-8632 (410) 290-7721
====================================================================
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Date: Sun, 11 Feb 1996 21:47:20 -0500
From: hopfen at iac.net (Ed Westemeier)
Subject: Re: Lindemann Cuvee Rene
On 2/10/96, Jim Liddil wrote:
>I finally got my hands on a bunch of Lindemans Cuvee Rene. This is a truly
>great product.
I just had some at the Spirit of Belgium gathering (congratulations to the
organizers and to BURP for a fabulous weekend!!!). It certainly isn't like
anything else I've had from Lindemann, and it's certainly interesting, but
the enteric/fecal notes were frankly a bit much for my palate.
I would give it a score in the 30s if I were judging it at a competition,
but I think "truly great" goes a bit too far.
Ed
************************************************************
* Ed Westemeier ** Cincinnati, Ohio *
* E-mail: hopfen at iac.net ** Phone: (513) 321-2473 *
************************************************************
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Date: Mon, 12 Feb 1996 09:49:00 +1000
From: "Craig Jones." <Drake_Morgan at airservices.gov.au>
Subject: Purple Mead!
Chaps,
I know that mead stuff does not usually belong on the
lambic net, but does anyone know of any microorganisms that can
make 24hr mead wort turn purple?
It seems to have purple/dark brick red colloidal clots
collecting on the edge of the fermenter (that look rather like
the stuff you get out of a wine bottle), I'm using a new recipe,
but all the stuff I'm using I've used before apart for a bottle
of lime essence (thrown in just for the hell of it) which
contained ethanol, lime oil, tartrazine, and a common blue dye
(whose name eludes me). Any ideas. Could it be the 10g of
Tannin (in 60L)?
24 hours later, the clots have disappeared but there
is a clear yellow liquid with a purple scum on top. No signs
of any Yeast activity yet.
Help? I've never seen anything like this before!!!
Regards,
Craig Jones.
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