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Lambic Digest #0735
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Date: Wed, 29 Nov 1995 00:30:08 -0700
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Subject: Lambic Digest #735 (November 29, 1995)
Lambic Digest #735 Wed 29 November 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: commercial lambics (Marc de Jonge)
Re: Brett sourness, Brett in other beers (Scott Bickham)
SOB competition packet (Scott Bickham)
SOB entry forms and bottle labels (Scott Bickham)
SOB competition rules (Scott Bickham)
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----------------------------------------------------------------------
Date: Tue, 28 Nov 1995 10:10:17 +0100
From: dejonge%hotspot at hotspot.geof.ruu.nl (Marc de Jonge)
Subject: Re: commercial lambics
In LD#734 John DeCarlo wrote:
>....
>Anyway, it led me to wonder about other "non-traditional" lambics
>that I have avoided (they are fairly expensive for not having what
>I look for in a lambic).
Here's my approximate ranking in order of decreasing soda-poppiness
for some relatively easily obtainable geuze:
A: (Insipid) St Louis, Belle Vue, De Troch Chapeau line
B: (Sweet) Mort Subite, Lindemans, De Koninck
C: (Sweetish) De Neve, De Troch (Non-Chapeau), Girardin (white label),
D: (Dry) Van der Linden (Vieux foudre), St Louis (Fond tradition), Boon
E: (Very Dry) Belle-Vue (Selection Lambic), Cantillon, Girardin (black label)
De Troch (draught), Drie Fonteinen(draught)
- -------------
Marc de Jonge (dejonge at geof.ruu.nl)
------------------------------
Date: Tue, 28 Nov 1995 10:17:59 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Re: Brett sourness, Brett in other beers
Al Korzonas writes:
> A number of posters recently mentioned "Brett sourness." While the cultures
> I have and believe to be Brettanomyces based upon their behavior *do* produce
> a small amount of sourness, I don't think that they produce enough to be
> noticable in something strong-flavoured as an Imperial Stout.
I was also a little mystified by the phrase. Brett. does produce some
acetic acid when in a microaerobic environment, but most of the acid
in a balanced lambic should be lactic. This is produced by lactobacillus
and pediococcus bacteria.
I recently added a pure brett. bruxellensis culture to a weizen that had
a slight lactic contamination. I also pitched some lactobacillus to
attempt to increase the sourness to Berliner Weiss levels. Although
it's too big for the style and needs more sourness (lactobacillus in
the primary as well as the secondary), the brett. added an interesting
leathery aroma and flavor. I only used a 50 ml. starter stepped up
from a liquid culture, so it doesn't take much. These flavors might
be add some complexity to a darker ale, but not when combined with
lactobacillus!
Scott
- --
====================================================================
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
====================================================================
------------------------------
Date: Tue, 28 Nov 1995 11:05:04 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: SOB competition packet
There have been at least 50 requests for entry forms and registration
information, so although I sent snail mail packets to many people,
I'll break up the packet and post it over the next few days. I'll
start with the competition rules and entry forms, then tomorrow the
style guidelines (with commercial examples) will be posted. Finally,
I'll end with judge, steward and banquet registration info. Sorry if
it's a slight waste of bandwidth!
Scott
------------------------------
Date: Tue, 28 Nov 1995 11:07:02 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: SOB entry forms and bottle labels
"SPIRIT OF BELGIUM" Homebrew Competition, February 10, 1996
RECIPE FORM
READ THE CONTEST RULES AND REFER TO THE HOMEBREW STYLE DEFINITIONS CHART
A. BREWERS INFORMATION
1. Name(s)____________________________________
2. Address____________________________________
3. City_________________________ State_______Zip__________
4. Country____________________________________
Phone (______)________________________________
5. Club Name__________________________________
B. ENTRY INFORMATION
6. Name of Brew_______________________________
7. Category Name______________________________
8. Category Number (1-9)_____________________
9. Fruit or Special Ingredients____________________________________________
____________________________________________________________________________
C. INGREDIENTS AND PROCEDURES
Number of U.S. Gallons Brewed for this Recipe:_________________
HOPS:
Type oz. % a acid Use (boil, dry, etc.) Time
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
MALT:
Type/Brand lbs. Use (steep/mash) Time Temp.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
WATER TREATMENT: type(s) and amount(s):____________________________________
YEAST CULTURE: liquid____dried_____brand and type__________________________
Did you use a starter? Yes * No *
CARBONATION: (designate type of sugar and/or use of kegs)___________________
BOILING TIME:__________ SPECIFIC GRAVITIES: original__________final_________
FERMENTATION: Duration Temperature Type of Fermenter
Primary __________ __________ ______________________
Secondary __________ __________ ______________________
Other __________ __________ ______________________
Date this brew was bottled:___________________________________________
IMPORTANT: Please copy this form for additional entries. FOLD AND ATTACH
COMPLETED FORM TO ENTRY. QUESTIONS?? Call the Competition Organizer,
Scott Bickham at (410) 290-7721.
BOTTLE LABELS
BOTTLE LABEL
Name of Entrant:______________________________
Address:______________________________________
City:__________________State:_____Zip:________
Telephone:____________________________________
Name of Brew:_________________________________
Category Name_________________________________
Category Number_______________________________
Fruit or Special Ingredients:
______________________________________________
______________________________________________
Entries must be received between January 22 and February 9, 1996 at:
"Spirit of Belgium" Homebrew Competition
c/o Rick Garvin
406 North Kensington St.
Arlington, VA 22205
------------------------------
Date: Tue, 28 Nov 1995 11:06:02 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: SOB competition rules
"SPIRIT OF BELGIUM Homebrew Competition, February 10, 1996
COMPETITION RULES
ELIGIBILITY. This contest is open to all homebrewers. Entries brewed in
facilities used for commercial brewing or brewing research are ineligible.
Any beer brewed with the help of another must be entered under the names of
all brewers who helped. Contestants may submit more than one entry in any
one Category. Entrants must enclose registration and recipe forms, entry
fees, and designate the Category in which they wish their beer to be judged.
Beer will be judged in the nine Categories listed on the attachment.
ENTRY REQUIREMENTS. A sliding entry fee scale will be used: $6 for the
first, $5 for the second, $4 for the third and $3 for each additional
entry. Checks may be made payable to Brewers United for Real Potables
(BURP). Competitors must enter three bottles for each category entered.
Entry Forms must be attached to each bottle with a rubber band. Tape or
glue are not acceptable. Bottles must be 10-14 oz. green or brown glass,
free of any labels, raised brand-name lettering, or other identifying marks.
Grolsch-type wire swing top bottles are unacceptable, but corked bottles may
be sumitted if they also have crown caps. Any printing on crown caps must
be blacked out with a BLACK marking pen to ensure anonymity. Entrants are
encouraged to use brown long-necked bottles for maximum protection from
light struck beer. All information and fee payment must be complete at the
time of entry submission. Copies of the attached entry form are to be used.
Entry requirements infractions will be grounds for disqualification.
WHEN AND WHERE TO ENTER. Entries must be received by the Registrar, Rick
Garvin between January 22, 1996 and February 9, 1996. The address is:
"Spirit of Belgium" Homebrew Competition
c/o Rick Garvin
406 N. Kensington Street
Arlington, VA 22205
Entries will be accepted at several homebrewing supply shops throughout the
region. Check with the organizer or your local shop for details. Judges
and stewards from out of town may also submit preregistered entries on the
day of the competition. BATF regulations allow shipment of entries for
analytical purposes via privately owned shipping companies; however, some
companies may refuse to ship if they are informed that the package contains
alcoholic beverages. Pack your entries well to avoid breakage. Every
reasonable effort will be made to contact entrants whose bottles have broken
to make arrangements for replacement. Line cartons with plastic bags and use
plenty of packaging material. Mark box "Glass--Fragile."
JUDGING. Judging will take place on February 10, 1996 at the Blue and Gold
Brewery. Judging sessions are not open to the public. Beers will be judged
by members of the Beer Judge Certification Program (BJCP). and. we will make
an effort to have each flight led by a National or Master Beer Judge. First,
Second, and Third Place will be awarded in each category, however prize-
winning beers must receive a minimum score of 25 points. In addition, a
First, Second, and Third Place Best of Show will be awarded. All judges'
decisions will be final. Awards will be presented at the February BURP
meeting. Scoresheets and prizes for out of town competitors will be returned
promptly by mail or pick-up can be arranged. Refer any questions to the
Competition Organizer, Scott Bickham at (410) 290-7721.
bickham at dave.nrl.navy.mil
------------------------------
End of Lambic Digest
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