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Lambic Digest #0825
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Subject: Lambic Digest #825 (April 04, 1996)
Lambic Digest #825 Thu 04 April 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Rodenbach Cultures (C.R. Saikley)
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Date: Wed, 3 Apr 96 09:52:56 PST
From: cr at humphrey.com (C.R. Saikley)
Subject: Rodenbach Cultures
From: mgryska at aai.com (Mark Gryska)
> It has been quiet lately and I have been extremely busy but now that
>there is a lull in the traffic I'll throw in my two cents about a
>couple of topics that have come up in the past couple of weeks.
Thanks for stirring up the pot! I actually went to our sys admin and
complained that my email was down!
> My understanding about the Rodenbach culture(s) is that the real
>complexity lies in the oak fermenters that the beer ages in. This
>is the real "secret" of Rodenbach.
Having worked with the real Rodenbach culture, I must take
issue with this. It is an extremely rich melange of critters, which
yields a complex product even in the absence of a 60,000 liter oak
fermenter or two. Since I've never exactly duplicated Rodenbach, I
would not for a moment claim that the oak is irrelevant. Likewise,
one cannot so readily dismiss the critical role of the innoculum.
In fact, I'd bet airfare to Zaventem that a brown/red wort
of ~13oP with ~15% corn aged in glass for two years with the right
cultures will be closer to Truth than the same wort aged in oak but
pitched with 1056. Any takers??
Cheers,
CR
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