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Lambic Digest #0744
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Date: Tue, 12 Dec 1995 00:30:09 -0700
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Subject: Lambic Digest #744 (December 12, 1995)
Lambic Digest #744 Tue 12 December 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Duvel yeast (Sergio)
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Date: Mon, 11 Dec 1995 00:13:07 -0800 (PST)
From: Sergio <sescorza at sdcc3.ucsd.edu>
Subject: Re: Duvel yeast
On 08 Dec 95 13:21:58 PST, Jim asked:
>..................
>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?
If my memory serves well, I seem to recall reading (I think in MJ's 'The
great beers of Belgium") that Duvel is brewed following a rather complicated
schedule, splitting the batch in two, and fermenting each with a different
strain (both isolated from an original assortment that came from McEwans and
that included about 20 strains -at least). De Clerck was involved in the
design of this superb strong ale. In any case, after a period of cold
maturation, both batches are filtered, blended, and then given a priming of
glucose and repitched with just one of those two strains. So, if what you
cultured from the bottle is the real thing, then it's a yeast used for
primary fermentation as well...just not the whole thing. In any case, if you
give it a try (don't toss it away!!!), please let us know the results, OK?.
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Sergio Escorza Trevi~o |
Scripps Institution of Oceanography | Dormir de dia es a
University of California at San Diego | lo que mas aspira
e-mail: sescorza at sdcc3.ucsd.edu | un tipo como yo
www (bilingue): http://sdcc3.ucsd.edu/~sescorza
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End of Lambic Digest
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