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Lambic Digest #0734
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Date: Tue, 28 Nov 1995 00:30:08 -0700
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Subject: Lambic Digest #734 (November 28, 1995)
Lambic Digest #734 Tue 28 November 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Brett sourness (Algis R Korzonas)
Failed Brett. attempts. (Russell Mast)
Reviews of Commercial Lambics (John DeCarlo )
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Date: Mon, 27 Nov 95 11:12:35 CST
From: korz at pubs.ih.att.com (Algis R Korzonas)
Subject: Brett sourness
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. In my
experinence, Brettanomyces gives you the following:
1. a very fruity aroma in the first few months -- bubblegum is a popular
ester, as is strawberry and a sort of "mixed fruit" aroma,
2. slight sourness, but nothing like a Lactobacillus or Pediococcus culture
(it never quite gets very strong -- just a nice tartness), and
3. a bit of a leathery, horsey, barnyard-type aroma after 8 or more months
(some strains of Brett take two years for these aromas to become noticable).
This is what I've noticed. Comments?
Al.
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Date: Mon, 27 Nov 1995 10:54:12 -0600
From: Russell Mast <rmast at fnbc.com>
Subject: Failed Brett. attempts.
> From: tmgierma at acpub.duke.edu (Todd Gierman)
> Subject: Brett in beer
> I think that a lot
> of people have experimented with Brett in non-lambic beers, but we don't
> hear much about it because they were not very enthusiastic about the
> results.
I want to hear any and all results of such experimentation. If you've played
with Brett, and are too shy to post, e-mail me privately.
I'd be especially interested in degrees of success with Head Start's non-lambic
Brett strains in non-lambic beers. (I know, it's the "Lambic" Digest, but
"Brettanomyces Times" is too long...)
The only sort of experiments I have going right now are two attempts to brew
from the cultured dregs in a bottle of Boon Gueze (too young to know for sure,
but my hopes are far from dashed) and a "wild culture" taken from Chicago's
northwest side. (I'm not holding my breath, but the last time I smelled it I
didn't have to, which was a change for the better.)
-R
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Date: Mon, 27 Nov 95 15:27:55 EST
From: John DeCarlo <jdecarlo at homebrew.mitre.org>
Subject: Reviews of Commercial Lambics
Has anyone tried to put together a set of reviews of commercially available
lambics? I have searched through the Lambic FAQ and several ftp and web
sites, but haven't seen one.
What brought this up was bringing a DeTroch framboise lambic to a friend's
house for dinner (three who don't like beer of any kind, although receptive
to my fruit ales, and myself). I explained that it would undoubtedly
disappoint me, but that they might enjoy it, as it would probably be a sweet
beer. They all enjoyed it, particularly my wife (she can't stand anything
with perceptible hops in it). She likened it to champagne with some
raspberry flavor. It was dry, not sweet. I can see how people would be
attracted to it, though I would not have identified it as a fruit lambic. I
would have been very turned off by something very sweet, so I was prepared
for worse.
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). The number of beers my wife approves of are very small (she also
likes good Wits), so I have an interest in these brews.
Thanks.
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo at mitre.org
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End of Lambic Digest
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