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Lambic Digest #0859
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Date: Sat, 1 Jun 1996 00:30:06 -0600
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Subject: Lambic Digest #859 (June 01, 1996)
Lambic Digest #859 Sat 01 June 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
MSU Extension (Daniel S. McConnell)
More Cherries (Rick Kessler)
Filtration Question (Volker)
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Date: Fri, 31 May 1996 07:07:12 -0500
From: danmcc at umich.edu (Daniel S. McConnell)
Subject: MSU Extension
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
>I am looking for anybody who maybe at or nearby Michigan State University.
>It appears the US is a monoculture of Montemerency cherries. These are a
>pretty wimpy variety of sour cherry. The only other hope is people who grow
>varieties at home. FWIW there is no such thing as a Schaarbeek cherry. There
>are varieties grown in the area but not a variety known as Schaarbeek. Cherry
>trees take about 5 years before they produce a decent amount of fruit.
Well, Jim, that might be me, unless someone on this list is from ELansing
(Eric S. Are you here?) or better yet Grand Rapids. My mistake was to
assume that a Shaarbeek cherry was a species and not simply a regional
descriptor. I'm revisiting this.
The next question is which of the many varieties is appropriate? Does
Frank Boon know the latin name for his favorite tree? Perhaps a mixture of
species is best, after all this is lambic and complexity is the target.
So, how do cherries grow in AZ?
DanMcC
------------------------------
Date: Fri May 31 10:23:39 1996
From: <rick at NJ06mon.house.gov> (Rick Kessler)
Subject: More Cherries
Regarding Jim's submission on U.S. cherries being a monoculture, let me
throw out an admitedly strange idea. Has anyone ever considered brewing
with the fruit of some of the ornamental cherries such as the Yoshino
Cherry Tree? These are the type that adorn the Tidal Basin here in
Washington, DC. They produce very small, sour/bitter fruit that are
edible, but certainly not the type of thing you'd want to put in a bowl
and have out at a garden party. However, they may make for decent beer
flavoring. Any thoughts?
- --Rick (rkessle1 at hr.house.gov)
------------------------------
Date: Fri, 31 May 1996 10:28:51 -0400 (EDT)
From: Volker <ebbelw01 at clark.net>
Subject: Filtration Question
Mailing this for my partner/head brewer.=20
Any help appreciated!
TIA,
Volker
ebbelw01 at clark.net=20
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
I am looking forward to brewing a witbier for our summer beer menu
and am making decisions in regard to its filtration. Can anyone tell me
about the physical composition of the veil or haze common in Hoegaarden
witbier? I plan on filtering the beer and thus need to choose a filter
pad =D2loose=D3 enough to remove the yeast without clarifying the beer too
much. The filter pads available to me allow particle retention rates
anywhere from 0.2 up to 17.0 microns.
TIA,=20
Gregg Santori
The Brewer's Art
Baltimore MD
malthops at abs.net
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End of Lambic Digest
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