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Date: Wed, 5 Jun 1996 00:30:08 -0600
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Subject: Lambic Digest #862 (June 05, 1996)
Lambic Digest #862 Wed 05 June 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: spelling of Shaarbeek ?? (Jim Easterbrook)
Re: Lambic Digest #861 (June 04, 1996) (Stephen D'Arcy)
Re: Lambic Digest #861 (June 04, 1996) (Nbb123)
La Chouffe (Jim Busch)
cherry quest (Todd Gierman)
Re: La Chaouffe Recipes (Spencer W Thomas)
Re: Lambic Digest #861 (June 04, 1996) (C JOHN MARE)
Don't believe the hype! (Russell Mast)
Blessed Sacrament, i.e., BS (Rob Reed)
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----------------------------------------------------------------------
Date: Tue, 4 Jun 1996 08:27:39 +0100
From: jim.easterbrook at rd.bbc.co.uk (Jim Easterbrook)
Subject: Re: spelling of Shaarbeek ??
In Lambic Digest #861 (June 04, 1996) Rodney L. Boleyn wrote:
>P.S. What is the -beek ending? Same map shows Molenbeek, Dilbeek,
>Wezembeek, Linkebeek, Etterbeek and so on...
beek = brook or stream. So Molenbeek = mill stream. I don't have my
dictionary with me to translate the others.
Jim Easterbrook (or should that be Oosterbeek?)
------------------------------
Date: Tue, 04 Jun 1996 14:12:55 +0200
From: arcyste at dg1.cec.be (Stephen D'Arcy)
Subject: Re: Lambic Digest #861 (June 04, 1996)
In reply to:>Christopher tweedy on >Subject: Yeast from Bell-vue Kriek:-
- ----------------------------------------------------------------------------
- ---------------------------
>Is it possible to get yeast from bottles of Belle-vue Kriek? What strain
is it?
Reply: No, Belle Vue kriek is clinically dead - no yeast. All their kriek=
is
filtered and pasteurised. Sadly, there is no "artisanal" or traditional=
kriek
equivalent of their fine Selection Lambic gueuze.
- ----------------------------------------------------------------------------
- ---------------------------
In reply to Mark Stickler on >Subject: La Chaouffe Recipes
- ----------------------------------------------------------------------------
- ------
>Has anyone attempted to duplicate La Chaouffe (sp?)?
It's spelt La Chouffe, actually ....
=20
>Do any of the yeast culture suppliers offer the yeast used to ferment
>this beer? The second yeast used at bottling, is it rather bland
>or does it contribute to the character? Answers to any of these
>questions would be greatly appreciated. I think this is one of
>the best beers I ever tasted.
=20
I can't answer either question (yet) but I'm visiting the brewery on=20
Thursday 6 June, so will ask brewer Chris Bouweraerts, and let you
know. As for the taste, you are 100% correct!!
Incidentally, a Canadian brewery in Quebec is now brewing La Chouffe
under licence (it was previously imported). I'll try to get more info.
- ----------------------------------------------------------------------------
- ----------------------
In reply to Rodney L. Boleyn: >Subject: spelling of Shaarbeek ??
- ----------------------------------------------------------------------------
- ----------------------
>Just looking in my Hammond World Atlas, and found a "Schaerbeek"
>just north of Brussels. Is this the same as "Shaarbeek" region
>where the cherries come from? Which is the correct spelling?
"Sharbeek" is wrong - just doesn't exist.
Brussels is officially bi-lingual, so the name appears both in=20
French (as Schaerbeek) and in Dutch (as Schaarbeek). This is the
region which gave its name to the sour cherry, though it's now a mix
of poor immigrants' homes near the North Station, and a more=20
middle-class area further east in the commune. There are no cherry
orchards hereabouts anymore, but there are cherry orchards in the
region around Halle (or Hal, as the French-speakers call it ...)
>P.S. What is the -beek ending? Same map shows Molenbeek, Dilbeek,
>Wezembeek, Linkebeek, Etterbeek and so on...
"Beek" is a suffix in Dutch (Flemish), and means brook, or stream.=20
Stephen D'Arcy
67 rue des Atrebates, boite 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 the author of "A Selective Guide to Brussels Bars",
available for =A33.00 UK bank cheque (payable to "CAMRA Brussels") /$US5.00
dollar bills, for non-British readers. It's a 40-page A4 (8.5 x 11 for
Americans)
publication, continually updated, with information on beers, breweries and=
bars;
not only in Brussels but also Pajottenland, Ghent, Bruges, Ostend, Antwerp,=
=20
Mechelen, Namur and elsewhere.
Mr. D'Arcy is also a major contributor to "The Good Beer Guide to Belgium &
Holland", by Tim Webb (2nd. edition - 1994) available as above:=
=A315.00/$US25.
____________________________________________________________________
Thought for the day: "The most happy marriage I can picture would be the
union of a deaf man to a blind woman" - Samuel Taylor Coleridge.
___________________________________________________________________
------------------------------
Date: Tue, 4 Jun 1996 09:14:53 -0400
From: Nbb123 at aol.com
Subject: Re: Lambic Digest #861 (June 04, 1996)
yes it's true there is a trappist brewpub in Kokomo, for info. there is an
article in the latest American Brewer (#66), bless you
------------------------------
Date: Tue, 4 Jun 1996 10:00:19 -0400 (EDT)
From: Jim Busch <busch at eosdev2.gsfc.nasa.gov>
Subject: La Chouffe
Mark asks about Chouffe beers:
<Has anyone attempted to duplicate La Chaouffe (sp?)?
Yes, Ive brewed a few of em, one was Esprit de Boire for the
AHA Conference last year.
<Do any
<of the yeast culture suppliers offer the yeast used to ferment
<this beer?
Yes. I think Dan has it at the Yeast Culture Kit Co. Check out
the web site: http://oeonline.com/~pbabcock/yckco.html
Ive heard that other suppliers sell it too.
<The second yeast used at bottling, is it rather bland
<or does it contribute to the character?
I believe that Chouffe uses the same yeast throughout. At least I
did with what I consider good success. I dont consider this a bland
yeast but it is not as assertive as many. I like this aspect of the
strain.
Some tips:
Use mostly Pils malt. A small amount of cara malts is good but
dont overdo it (less that 5% is good).
Culture about 2-3 litres of Chouffe yeast.
Use Kent Goldings or Styrian Goldings, aim for about 25 IBUs.
Use some crushed whole corriander seeds. About .5 g/l at end of
boil. Some sweet or bitter orange is good too. Maybe 1/3 to 1/2
g/l. Boil this for 10 minutes or longer depending on the amount
of orange flavor/aroma you want.
OG ~1.080-1.085
FG ~1.016-1.024
I would rack to secondary for one week prior to bottling. At
bottling time, add a small culture of fresh yeast (Chouffe). The
dregs of about 200 mls of starter should be plenty for 5 gals.
Adding fresh yeast at bottling time will make for a much quicker
carbonation and maturation, and help in stability. A good beer
to lay down, it matures in 6-12 months. Carbonate well to 2.5-3
volumes.
Good luck,
Jim Busch
------------------------------
Date: Tue, 4 Jun 1996 11:11:38 -0400 (EDT)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: cherry quest
The dissatisfaction with the availability of cherry varieties continues.
This isn't the first time that this issue has been rolled around the
digest. However, we know a little bit more about what is available in
the U.S.and what isn't (sort of).
It should also be considered that only a fraction of the cherries that
wind up in kriek are locally grown (i.e. Schaarbeek). A large portion
come from other European countries such as the Czech Republic or Denmark.
This fact diminishes the significance of trying to answer "what is a
Schaarbeek cherry", which has been elevated in status to romantic levels
by the musings of Michael Jackson. Find the answer to "what is the most
common variety of commercially grown cherry in Europe?"
Also consider whether the Montmorency is truly inferior or whether
expectations are too high. What is a major component of full cherry
flavor (or of any fruit flavor)? Sweetness. New Glarus Red uses
Montmorency cherries and seems to have a full cherry flavor, at least
when it is sweet. I haven't tried the Samuel Adams Cherry Wheat, but it
apparently uses Michigan cherries (Montmorency?). The truly sour krieks,
like Cantillon, vary in how much cherry comes through (a function of the
degree of sweetness?). I've used frozen pie cherries for a p-kriek, but
was underwhelmed with them. However, I am not sure whether it was a
function of the cherries or the context in which they were presented
(very sour). I've noticed using blackberries that getting a good fruit
profile is difficult. I suspect that here too it is a function of degree
of sweetness. I think that I'll contemplate straight gueuze for awhile
before going back to fruited p-lambics.
Todd
------------------------------
Date: Tue, 04 Jun 1996 11:22:37 -0400
From: Spencer W Thomas <spencer at engin.umich.edu>
Subject: Re: La Chaouffe Recipes
I have made a couple of beers using a yeast from The Yeast Culture Kit
Co. which Dan claims is "La Chouffe". If I remember correctly, it was
in the collection when he bought the company, so maybe one of our
DC-area correspondants can comment on the original source.
In any case, it makes a nice "spicy" beer. A spiced strong ale that I
made with it a couple of years ago just took 1st in "Huge Ale" at the
"Big and Huge" competition. I attribute the wonderfulness of that
beer at least in part to the yeast.
=Spencer Thomas in Ann Arbor, MI (spencer at umich.edu)
------------------------------
Date: Tue, 04 Jun 1996 12:16:50 -0700 (MST)
From: C JOHN MARE <MARE at vetsci.microvet.arizona.edu>
Subject: Re: Lambic Digest #861 (June 04, 1996)
Rodney asks about the meaning of the Dutch/Flemish word "beek". Beek
means creek if you're American, brook or rivulet if you are British.
So "Molenbeek" would be "Mill Creek". I hope this helps!
John Mare.
------------------------------
Date: Tue, 4 Jun 1996 15:35:34 -0500
From: Russell Mast <rmast at fnbc.com>
Subject: Don't believe the hype!
I was so excited abut the Blessed Sacrament Brewpub out in Kokomo
that I took yesterday off work. Dammit, if it wasn't just a practical
joke. My sides split with laughter.
-R
------------------------------
Date: Tue, 4 Jun 1996 16:53:14 -0400 (CDT)
From: Rob Reed <rhreed at icdc.delcoelect.com>
Subject: Blessed Sacrament, i.e., BS
Russell writes:
> It's Kokomo, three O's. I just called it. It's strange, but they are
> selling something, it sounds like.
Yeah, they are selling something... Fish... know whud I mean? I think
Wayne and Garth said it best when they said... FISHED IN.
> They call themselves a brewpub. I'm
> pretty sure Kokomo is about 2 hrs. from Chicago and I'm pretty sure I'll
> get out there before the end of the summer,
Actually it's 2-2.5 hours to the South Suburbs and 3 hrs to the Goose.
> and I'll definately post my
> opinions about the beer, bread, and cheese. (I won't be able to get out
> there until late July or later, but I'll probably go unless someone else
> does and says it stinks, which seems somewhat unlikely.)
>
> I have driven through Kokomo, and, well, it's pretty much what you'd expect.
> (Or at least it was a few years ago...)
Doesn't it seem a little curious that BS indicated that they are located
on Route 35 WEST of town - US 35 runs EAST and NORTH of town and if there
is an Indiana SR 35, it isn't anywhere near metropolitan Kokomo.
Cheers,
Rob Reed
------------------------------
End of Lambic Digest
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