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Date: Tue, 30 Jan 1996 00:30:08 -0700
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Subject: Lambic Digest #774 (January 30, 1996)
Lambic Digest #774 Tue 30 January 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #771 (January 27, 1996) (Stephen D'Arcy)
Nit Pick--Cantillon (John DeCarlo )
True Lambic/Lambiek ! (Algis R Korzonas)
Lambic Digest #773 (January 29, 1996) (wyatt)
pellicle significance? (Tom Fitzpatrick)
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----------------------------------------------------------------------
Date: Mon, 29 Jan 1996 09:29:30 +0100
From: arcyste at dg1.cec.be (Stephen D'Arcy)
Subject: Re: Lambic Digest #771 (January 27, 1996)
In Lambic Digest #771, Seregio sez:-
>By the way, Liefmans has also another new beer, very far appart from their
>traditional styles. I'd call it a strong belgian ale, golden pale in color.
>Again, I don't have my notes, but I recall a nice beady head, strong body,
>hints of coriander and orange, and a warm finish...well worth to drink it.
>The name is "San van Ghent", which translates as "Swan from Ghent".
Not quite. It's called Jan van Ghent, nothing to do with swans (Zwaan in
Flemish/Dutch).
I agree with his tasting notes/comments.
An unfortunate side-effect of this new beer (5.6% alcohol) is that
Liefmans-Riva have increased
the strength of Goudenband from 6.5% to 8%. They say they wish to put some
distance
- alcoholically speaking - between the new beer and Goudenband.
Sadly, the result is that Goudenband is no more like an East Flanders brown
ale, but=20
more like any old dubbel. So Riva continue their systematic rape of the
centuries-old
traditions of Liefmans ... a sad day for Belgian brewing.
Stephen D'Arcy
67 rue des Atr=E9bates, bo=EEte no. 5
B-1040 Brussels
Belgium
Tel. (day) (02) 299.2.49; (eve) (02) 736.72.18
Fax: (02) 296.36.49
E-mail: arcyste at dg1.cec.be
Stephen D'Arcy is a beer writer, author of "A Selective Guide to Brussels=
Bars",
available for =A33.00 UK/$US5.00 from the above address. It's a 38-page=
A4-size
(8.5 x 11 for Americans) publication, constantly updated, with information
on beers, breweries and bars not only in Brussels but also Pajottenland,=
Ghent,
Bruges, Ostend, Antwerp, Mechelen, Namur and elsewhere.
Mr. D'Arcy is also a major contributor to "The Good Beer Guide to Belgium &
Holland", by Tim Webb (2nd. edition - 1994) available as above:=
=A315.00/$US25.
____________________________________________________________________
Thought for the day: "Never trust a woman who paints her toenails"
____________________________________________________________________
------------------------------
Date: Mon, 29 Jan 96 08:33:05 EST
From: John DeCarlo <jdecarlo at homebrew.mitre.org>
Subject: Nit Pick--Cantillon
It is spelled Cantillon. I don't know how it is pronounced in Belgium, but
the French method would use a "y" sound for the "ll". Sorry for the
inconsequentiality of this posting, but I felt like ranting and raving. :-)
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo at mitre.org
------------------------------
Date: Mon, 29 Jan 96 11:28:42 CST
From: korz at pubs.ih.att.com (Algis R Korzonas)
Subject: True Lambic/Lambiek !
This weekend I had the surprise of my life. I smelled and tasted a
"beer" that I had made in my kitchen. It smelled and tasted very much
like a Lambic/Lambiek. Not quite as sour as Cantillon, maybe even less
sour than Boon, but definately not to be mistaken for any style other
than a Lambiek/Lambic. It had a tiny bit of horseyness and interesting
mixed-fruit complexity in the nose and the palate. It was, however,
only 4 months old.
"So what?" you might say... Well, the reason I put "beer" in quotes
above is because the batch size was only 100 milliliters. What else
is odd about this batch is that it was completely spontaneously fermented
in my kitchen. All I did was take a small sample of wort from an *extract*
batch of some low-hoprate beer (don't even remember the style -- I was
just making it in a rush last October) and left it out in my kitchen for
a week. After a week, when it was obviously fermenting, I poured it into
an Erlenmeyer and put an airlock on it.
After a few weeks, it had a rather clovey aroma and I thought to myself:
"Self... this is typical of those summer beers you made in 1993 -- that
slightly phenolic English Brown and Ordinary Bitter... there must be
a clovey wild yeast in my house."
I left this experiment run it's course, but this weekend, when I smelled
and tasted it (note also that the yeast had pretty good flocculation
characteristics -- the "beer" was crystal clear with a firm sediment
on the bottom) I was surprised that the phenolic nose was gone and that
the beer was very Lambi(ek/c)-like.
I wrestled with the idea of pitching this into a batch of wort, but I
think that even though this small sample was spontaneously fermented,
I couldn't say the same about a beer that was made from this small sample,
could I?
Incidentall, I'm sure I posted this before, but it merits repeating. When
I visited Jean-Pierre Van Roy (Cantillon) last summer, we started talking
about spontaneous fermentation and how lucky he was that the right yeasts
and bacteria lived in the neighborhood. He said, literally: "You can make
Lambic anywhere!" I said, no... I can't... I have this phenolic wild yeast
in my house that would make awful Lambi(c/ek). J-P held firm.
Well, you know what ['m going to do soon, don't you? I'm going to try
the same with 5 gallons of wort -- maybe 10. Risky business this Lambic/
Lambiek brewing no? $20 in ingredients, 10 hours of work and a strong
possibility that the result will be undrinkable. But then again, what if
it is?????
Al.
Al Korzonas, Palos Hills, IL
korz at pubs.att.com
Copyright 1996 Al Korzonas
------------------------------
Date: Mon, 29 Jan 96 10:08:39 pst
From: wyatt at Latitude.COM
Subject: Lambic Digest #773 (January 29, 1996)
Hello All:
Jeremy Wrote:
>I have put together a web page to help people find beers they are
>interested in. It is a list of importers, their phone numbers,
>and their beers. If you find a beer of interest on the list,
>call
>the importer and ask what stores in your area carry it. If no stores
>carry it, often you can get a hint as to which stores could special
>order it. The URL is:
>http://www-leland.stanford.edu/~jeremybb/beerstuff/importers.html
Does anyone have a downloaded copy of this list they could E-Mail me.
I only have E- mail and don't have access to the web. After that I
will forward it to anyone else in a similar position if requested
>Two problems:
>1) the list is by no means complete. For example, I have no data
>on World Wide Imports aka the Brickskeller, who I believe are the
>sole Cantillion importers. Please send me info if you see my list
>is lacking.
Does anyone have the information about World Wide imports?
I thought they just supplied the New England/DC area. I keep
bugging Beltramo's but it doesn't look like they can get
Cantillion.
>2) not all beers can be sold in all states. I called with regard
>to the Lindemans Cuve Rene (sp?) and found out that the labelling
>had not yet met California regulations. Likewise, you cannot
>get Cantillion here.
Are there any states bording California that can sell Cantillion? If
so, What stores do they sell them in. Maybe we Californians should
take things into our our hands by cooperating in a "beer run" so that
we can stock up. We could then distrubute the spoils between us. I
have a truck and live near San Francisco so Oregon or Nevada wouldn't
be a problem for me. Maybe someone in Southern Cal Could handle
Arizona if that's the source.
Penny Said:
>
> Where are you in So. Cal? I am in North County San Diego and I have (so far,
> I am on a quest!) only found one source for a few lambics (Didn't remember
> seeing Cantillion) and that is Texas Liquor in Carlsbad on Carlsbad Village
Sorry I'm in Northern Cal. Newark (near Fremont) to be exact.
Beverages and More is pretty widespead and expanding. They have a
pretty good selection including The 86 Boon Framboise. Unfortunatly
there are gaps but you should have one somewhere in your area. Also
check Cost Plus Imports. Good luck.
Wyatt
WyattJ at Latitude.com
(510)790-9205 Hm
(408)988-7220 Wk
------------------------------
Date: Mon, 29 Jan 1996 17:39:11 -0600 (CST)
From: fitz at fasicsv.fnal.gov (Tom Fitzpatrick)
Subject: pellicle significance?
>Additional data: this is 17 gallons in a 31 gallon HDPE barrel. I
>have no pellicle but last time I looked there were a few ~1"
>"colonies" floating around.
I've read several references to a pellicle forming on top of plambic
recently. What is the significance of this layer and should I be careful
not to disturb it? I have a fairly thick white skin on top of my 5 month
old plambic and its already quite sour with significant brett character.
I'd like to increase the brett contribution ... should I be patient or
would adding a brett starter culture be better?
Tom Fitzpatrick
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End of Lambic Digest
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