Copy Link
Add to Bookmark
Report
Lambic Digest #0736
Return-Path: postmaster at lance.colostate.edu
Received: from srvr7.engin.umich.edu (root at srvr7.engin.umich.edu [141.212.2.69]) by srvr5.engin.umich.edu (8.6.12/8.6.4) with ESMTP id EAA26126 for <spencer at srvr5.engin.umich.edu>; Thu, 30 Nov 1995 04:32:36 -0500
Received: from truelies.rs.itd.umich.edu (truelies.rs.itd.umich.edu [141.211.83.38]) by srvr7.engin.umich.edu (8.6.12/8.6.4) with ESMTP id EAA13198 for <spencer at engin.umich.edu>; Thu, 30 Nov 1995 04:29:46 -0500
Received: by truelies.rs.itd.umich.edu (8.7.1/2.2)
with X.500 id EAA09089; Thu, 30 Nov 1995 04:14:45 -0500 (EST)
Received: from longs.lance.colostate.edu by truelies.rs.itd.umich.edu (8.7.1/2.2)
with SMTP id EAA09078; Thu, 30 Nov 1995 04:14:42 -0500 (EST)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA22868 for reallambic at longs.lance.colostate.edu; Thu, 30 Nov 1995 00:30:06 -0700
Date: Thu, 30 Nov 1995 00:30:06 -0700
Message-Id: <199511300730.AAA22868 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
Subject: Lambic Digest #736 (November 30, 1995)
Lambic Digest #736 Thu 30 November 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #735 (November 29, 1995) (Stephen D'Arcy)
SOB Registration (Scott Bickham)
Non-lambic brett/misc. (Jeremy Ballard Bergsman)
Spirit of Belgium guidelines (Scott Bickham)
Brett sourness (Todd Gierman)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Wed, 29 Nov 1995 11:13:02 +0000
From: arcyste at dg1.cec.be (Stephen D'Arcy)
Subject: Re: Lambic Digest #735 (November 29, 1995)
>In LD#735 Marc de Jonge wrote:-:
>
>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)
There is no such thing as *draught* gueuze.
Back to basics, guys ...
Gueuze is a blend of lambics of various years.
Traditional lambic is served on draught in some Pajottenland bars.
Commercial lambic is also served on draught in expensive bars in Brussels
city centre.
De Troch and Drie Fonteinen gueuze are only offered in bottled form, along
with all other traditional gueuze.
However, the ratings are otherwise spot-on, subject to the addition of
Hanssens gueuze - with an E rating, IMHO.
Stephen D'Arcy
arcyste at dg1.cec.be
67 rue des Atrebates, boite no. 5
B-1040 Brussels
Belgium
Tel. (work) (+32.2) 299.02.49
Tel. (home) (+32.2) 736.72.18
______________________________________________
Disclaimer:-
The opinions expressed here are mine, not those of my
employer. We talk TO each other, not FOR each other!
______________________________________________
Thought for the day:
"Never trust a woman who paints her toenails".
____________________________________________
------------------------------
Date: Wed, 29 Nov 1995 10:35:03 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: SOB Registration
Here is the registration material. There is also hotel information
for those judging or stewarding at the competition, but when you register
with Tom Cannon, you can also request to stay with one of the many
BURP members with spare beds. The Quality Inn in Arlington is very close
to the Courthouse Metro station, Bardos and the competition site, but you
can probably save a few dollars if you look for a place farther from
the city.
Send your registration forms to Tom as soon as possible. We cannot
promise to accomodate all of the judging requests, but when making the
assignments, we will take into account the following: experience,
entry contributions from you or your homebrew club (more entrys=more
judging slots) and when your registration is received.
- --------------------------------- cut here --------------------------------
Spirit of Belgium Homebrew Competition
Arlington, Virginia, February 10, 1996
Information and Registration Package
This is your official invitation to participate in the Spirit of Belgium
Homebrew Competition. In November of 1994, BURP was proud to sponsor the
first homebrew competition that focused entirely on Belgian beer styles.
This competition was held in conjunction with a conference that provided
technical coverage of Belgian beer styles and how to brew them, as well as
giving the opportunity for participants to experience the rich cultural
history associated with Belgian beer and brewing. Although the conference
will not be held this year, we encourage you to keep the Spirit of Belgium
alive by participating as an entrant, judge or steward in this BJCP
recognized competition.
The Spirit of Belgium Homebrew Competition offers entrants a chance to
compete with other homebrewers of Belgian-style beers and to gain some
valuable feedback from panels consisting of judges in the Beer Judge
Certification Program (BJCP). As many of you know, the quality of the
judging varies widely in the Belgian categories of local, regional and even
national homebrew competitions. The goal of this special competition is to
provide an opportunity for homebrewer to have their beers evaluated by judges
who are not only ranked within the BJCP, but also recognized for their
knowledge of Belgian beer styles. The judging will be hard work, so we have
planned a few activities to entice BURP members and out of town judges to
participate. On the Friday evening before the competition, BJCP National
judge Tim Artz will conduct a tasting of commercially available Belgian
beers representing several different styles. The competition will begin
on Saturday morning and conclude with the Best of Show judging in the late
afternoon. All participants and BURP members are then invited to attend a
banquet and awards ceremony that will feature authentic Belgian cuisine that
will be prepared (and consumed) with Belgian brews. There are a limited
number of spaces for both the tasting and the banquet, so reservations will
be accepted on a first come, first served basis. Finally, those with the
energy will easily to able to find a BURP member to guide them to their
favorite brewpub or beer bar in the Arlington/Washington area. More details
about the competition and banquet will be given upon registration.
JUDGE AND STEWARD REGISTRATION:
Please Copy This Form For Each Participantuu
Name_____________________________________________________________________
Homebrew Club ___________________________________________________________
Address__________________________________________________________________
City______________________State/Province_______Country__________Zip__________
Phone (Day)____________________ (Evening)____________________
Check here if you would prefer to judge _______ or steward _______
Please state your level in the BJCP_________________________
Which Belgian styles would you prefer to judge?______________________________
_____________________________________________________________________________
Which Belgian styles would you prefer not to judge?__________________________
_____________________________________________________________________________
Check if you will be staying at the Quality Inn in Arlington______________
Checkif you wish to reserve a seat for the tasting (~$5-10) ______________
Check if you wish to reserve a seat for the banquet ($50) _______________
The tasting fees may be paid at the event, but the banquet fees must be
received by February 2.
Mail Registration Form and Banquet Payment to:
Tom Cannon
Spirit of Belgium Registration
9903 Kingsbridge Drive
Arlington, VA 22031
(703) 352-1541
cannon_tom at hq.navsea.navy.mil
HOTEL REGISTRATION
The Spirit of Belgium will take place at the Blue and Gold Brewery in
Arlington, which is within walking distance of the Clarendon Metro Station.
There are plenty of Bed for Brewers available with BURP members, but we have
also reserved a block of rooms at the Quality Inn in Arlington at a rate of
$79 per night for single and double occupancy rooms. This is more expensive
than we would have liked, but the hotel is conveniently located four blocks
south of the Courthouse Metro Station (and Bardo), which is one stop east of
Clarendon. If there are a significant number of judges staying at the
Quality Inn, BURP will consider reserving a conference room for post-banquet
festivities. Contact the hotel to reserve your room early:
Quality Inn
1200 North Courthouse Rd.
Arlington, VA 22210
(703) 524-4000
Tell them that you are with the Bickham party so that they can assign you to
the correct block of rooms.
TRAVEL INFORMATION
The Spirit of Belgium is located within convenient access of several major
thoroughfares and transportation centers. The Quality Inn is located just
off of Arlington Blvd. (VA Rte. 50), near Arlington National Cemetery. The
Capital Beltway (I-495) is easily accessible via I-66 or the George
Washington Parkway, and the Metrorail provide express access to many local
attractions, including the Smithsonian, Kennedy Center, and the National
Zoo. For those who plan to fly to the competition, National Airport has
Metrorail access and Dulles airport is approximately 20 miles from the hotel.
Please contact us if you have any questions about the Spirit of Belgium:
Scott Bickham (410) 290-7721, e-mail: bickham at dave.nrl.navy.mil
Rick Garvin (703) 243-7058, e-mail: rgarvin at btg.com
See you at the Spirit of Belgium!!
------------------------------
Date: Wed, 29 Nov 1995 09:45:13 -0800 (PST)
From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
Subject: Non-lambic brett/misc.
Catching up on old email:
> From: Russell Mast <rmast at fnbc.com>
> Subject: Failed Brett. attempts.
>
> 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 posted here and/or to the HBD last summer (?) about adding Brett to
an historic porter. This was a high gravity beer (~70?) made with a
good deal of the lighter-roasted malts like victory, brown, etc. and
very little dark malt. After fermenting all of it with S cereviseae,
I bottled most of it and added a little brett to 1 gallon. This went
for several months and developed a bit of a pelicle. There was no
control of non-brett allowed to sit in the fermenter, the
earlier-bottled stuff was the closest thing to a control. The plain
stuff was quite fruity, the brett stuff had a little horsiness, was
much less fruity, and was generally smoother.
I brought this up as "evidence" that brett could reduce ester levels
in beer, which Al K (I think) had called me on (rightly so, it's not
much of an experiment). I had also said that I had read that in
_Lambic_, but was unable to find the page. I since have found it.
If anyone wants any more detail, let me know and I'll bring in my brewing
notes.
- ------------------------------------
> 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?
Have you looked at Peter Crombecq's Benelux-beerguide? The URL is:
http://www.dma.be/p/bier/beer.htm
Be prepared to wait for the transatlantic trickle of information.
Jeremy Bergsman
jeremybb at leland.stanford.edu
------------------------------
Date: Wed, 29 Nov 1995 13:08:35 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Spirit of Belgium guidelines
Here are the categories, which may come in useful for filling out
the following portion of the entry form ;-)
> >
> > 7. Category Name______________________________
> >
> > 8. Category Number (1-9)_____________________
SPIRIT OF BELGIUM STYLE GUIDELINES
1) Belgian ale
Guidelines: 1.044-1.054, 4-6% ABV, 20-30 IBU, 3.5-12 SRM
Pale to brown. Bitterness, hop flavor and aroma should be noticeable, with
noble or classic types preferred. Low to medium esters. Low malt aroma,
restrained caramel or toasted malt flavor ok. Medium body. No diacetyl or
alcohol flavors. Medium carbonation. Description: An easily drinkable
everyday beer. These are generally beers of standard strength that combine
subtle Belgian-tasting yeast flavors with noticeable hop character that is
frequently pilsner-like, leaving a pleasant lingering bitterness in the
aftertaste. Subtlety, finesse and balance are the most important factors.
Commercial examples: Rubens Blond, Celis Pale Bock.
2) Belgian strong ale
Guidelines: 1.062-1.120, 6-12% ABV, 16-30 IBU, 3.5-20 SRM
Pale to dark brown. Low hop bitterness and aroma ok, should blend with other
flavors. Medium to high esters in flavor and aroma. Phenols ok. Often
highly aromatic. Spices or orange ok. Strength evident, but alcohol flavor
subdued or absent. Medium to full body, sometimes with a high terminal
gravity. Medium to high carbonation. No roasted flavors or diacetyl.
Description: Should be formulated to show off yeast character, with all
other ingredients playing a supporting role. The flavor may be subtly
complex, but should not be crowded. Body is comparatively light for beers
of this strength, due to use of brewing adjuncts or of pilsner malt only.
High carbonation also helps; these beers should feel like mousse on the
palate and have an impressive head. The best examples may be noticeably
strong but still have no alcohol flavor. Flemish examples tend toward higher
terminal gravities (1.025-1.050). Trappist strong ale and Saison clones
should be should be submitted in this category.
Commercial examples: Corsendonk blond (8% ABV), Corsendonk brown (8% ABV),
Saison Dupont (6.5% ABV), Gouden Carolus (7% ABV), Scaldis (12% ABV), Duvel
(8.5% ABV), Brigand (9% ABV), Oerbier (7.5% ABV), Arabier (8% ABV), Bos
Keun (7% ABV), Stille Nacht (8% ABV), Pauwel Kwak (8% ABV), Celis Grand Cru.
