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Lambic Digest #0742
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Subject: Lambic Digest #742 (December 08, 1995)
Lambic Digest #742 Fri 08 December 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Boon '86 Framboise (Scott Bickham)
Spirit of Belgium erratum (Scott Bickham)
New Wyeast (Scott Bickham)
Duvel Yeast (jim_robinson)
Which Wit Wheat is Which? (Btalk)
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----------------------------------------------------------------------
Date: Thu, 7 Dec 1995 10:44:40 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Boon '86 Framboise
I thought Phil's comments about the Boon '86 Framboise were interesting.
There are some chemical flavors there, but I found that they added
a little complexity. In fact, after reading Jackson's comparison
of lambics to sherries, I have spent the last year tasting many examples
of both potables to see if I could make the same conclusions.
While many lambics and sherries are dry and have hints of vanilla, the
Boon '86 was the first lambic in which I tasted the flavors imparted
by oxidative yeasts, of which sherry flor is an example. To some,
this may come across a little winey or phenolic, and there are
probably some higher alcohols there as well, but I didn't find them
offensive. As they say, variety is the spice of life!
Cheers, 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: Thu, 7 Dec 1995 10:47:29 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Spirit of Belgium erratum
Please note that Tom Cannon, the judge coordinator, lives in Fairfax,
not Arlington. Everything else, including his zip code, is correct,
so it probably wouldn't have been a major problem.
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: Thu, 7 Dec 1995 12:01:14 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: New Wyeast
One of the Malt Shop proprieters posted this to rec.crafts.brewing.
The descriptions of the Belgain strains sounds suspiciously like those
of some available from other sources.
The following is a partial list of whats available:
Y-1335 British Ale Yeast - Typical of British ale fermentation profile
with good flocculating and malty flavor.
Y-1318 London Ale Yeast III - From traditional London brewery with great
malt and hop profile.
Y-1272 American Ale Yeast II - Fruitier and more Flocculant than Y-1056.
Y-1275 Thames Valley Ale Yeast - Produces classic British bitters, rich
complex flavor profile.
Y-1388 Belgian Strong Ale Yeast - Neutral flavor yeast with moderate to
high alcohol tolerance.
Y-1742 Swedish Porter Yeast - Stark beer nordic style yeast of unknown origin.
Y-1762 Belgian Abbey Yeast II - High gravity yeast with distinct solventy
flavor profile.
Y-2247 Danish Lager Yeast II - clean dry flavor profile often used in
aggressively hopped pilsners.
Y-2272 North American Lager Yeast - Traditional culture of North American
Lagers and light pilsners. Flocculates well.
Y-3333 German Wheat Yeast - Subtle flavor profile for wheat beers with
classic weisse profile.
Y-3787 Trappist High Gravity - Robust top cropping yeast with phenolic
character. Alcohol tolerance to 12%. Ideal for Biere de Garde.
Y-3942 Belgian Wheat Beer - Estery low phenol producing yeast from small
Belgian brewery.
- --
====================================================================
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: Thu, 07 Dec 95 13:21:58 PST
From: jim_robinson at ccmailsmtp.ast.com
Subject: Duvel Yeast
I know this is not a lambic question, but it does concern yeast
of the Belgium variety. I cultured a starter from the dregs of a
Duvel last week and I was wondering if this is the actual
fermentation yeast or a different yeast added at bottling? I am
making a Belgium Ale on Sunday, and I have the Yeast Lab Trappist
Ale yeast, I'm just trying to figure out what to do the Duvel
yeast. I'll either add it a bottling, toss it, or ferment a
split batch for comparison. Any suggestions?
Jim Robinson
------------------------------
Date: Thu, 7 Dec 1995 17:39:09 -0500
From: Btalk at aol.com
Subject: Which Wit Wheat is Which?
I'm about to brew a WIt.
My understanding is that unmalted wheat is what you want to use for the
wheat portion of the grain bill.
I've seen wheat berries mentioned as well, but wonder what the difference is,
if any. I'm guessing that it is the health food store name for unmalted
wheat....the local store told me that it is what is ground into flour for
bread making.
The other form of wheat that is locally/readily available from a regular type
grocery store is cracked wheat. There is no indication of what it is used for
on the label, but it looks like the stuff that has come out of my grain mill.
The texture is like very coarsely ground coffee, so it seems okay. Besides,
it is only 79 cents a lb.
My inclination is to use the cracked wheat, but I'm going to take a look at
the wheat berries for comparison.
Any thoughts?
Or should I ask-when was the last time this was brought up ;)
Later,
Bob Talkiewicz, Binghamton, NY, <btalk at aol.com>
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End of Lambic Digest
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