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Lambic Digest #0845
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Date: Tue, 7 May 1996 00:30:05 -0600
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Subject: Lambic Digest #845 (May 07, 1996)
Lambic Digest #845 Tue 07 May 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Sugar at bottling (Algis R Korzonas)
Cuvee Rene rereview (Jeremy Bergsman)
lambic (Mike Sharp)
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Date: Mon, 6 May 96 11:00:38 CDT
From: korz at pubs.ih.att.com (Algis R Korzonas)
Subject: Sugar at bottling
Jim writes:
>> It might equally be true that this blending
>> practice began with another goal in mind, that being to make
>> something greater out of two lesser things. I can't really say
>> as my current plambic had ANY malty sweetness left in it after
>> 4 months. I'm wondering if in the real world of Lambic production,
>> sugar for bottle conditioning isn't added in precisely measured
>> amounts of fresh wort or ??? rather than from what
>> to me seems like a massive blending process (2 parts young lambic
>> to 1 part old lambic for example?)? Comments?
>
>I feel because the innoculation concentration is relatively low and the
>temperatures cold that real lambic attenuates slowly. This is also due to the
>inhibitory effect of enteric bacteria. Thus real lambic at 4-6 months is only
>down to 1.018 or so. Blending is a hassle. But who said making lambic was
>easy. Probably another reason why most lambic brewers have gone to using
>forced carbonation etc. The traditional method is a pain. I did a blending,
>did all the gravity calculations and ended up with what is still a flat
>product. Adding easily fermentable sugar to a lambic is probably not done.
<snip>
I talked to Jean-Pierre about blending and carbonation and he did indeed
say it is difficult. He said that using sugar to prime would be considerably
easier and he was considering possibly making a new product that would be
traditional in every sense except priming with sugar in stead of blending.
It would be called something different to distinguish it from the fully-
traditional Lambic he is currently making (and would continue to make).
The diffculty in the blending is that, let's say you've got a *perfect* cask
of old Lambic. You still have to add a significant amount of young Lambic to
it to carbonate. There is a possibility that you may throw the balance off
in the old Lambic with the addition of the young. It's a very tricky
balancing act, especially because the character of the beer continues to
change while in the bottle. Anyone can do the math (and as Jim has found out,
this is not a sure thing either) but the true need for experience is having
a decent guess as to what a particular cask of young Lambic will taste like
in a year or two.
Al.
------------------------------
Date: Mon, 06 May 1996 09:56:02 -0800
From: Jeremy Bergsman <jeremybb at leland.stanford.edu>
Subject: Cuvee Rene rereview
Dave Sapsis kindly took me up on my offer to do a side-by-side
with CR and Boon. I brought an old Boon (~2 years?) that I
have been hoarding. I think each of us had to somewhat revise
our opinions of the one we had disfavored.
I found this (my
second) tasting of CR quite different. Not quite so sour.
A little sweeter, but just enough to convert the sourness to
a tanginess, if that makes sense to you. Also a bit more
brett and more esters. Of course serving temp may have been
a factor. I'm sure the age of the Boon was a factor too.
Dave may post here but I think we agreed that the Boon was
dryer and had a tannic quality lacking in the CR. I felt
that overall levels of horse were similar in the two but
appeared bigger in the CR due to its increased esteriness.
I think Dave felt that the brett aroma was stronger and
better in the CR, a sentiment held by other passers-by who
joined in the tasting.
TAKE HOME MESSAGE:
I would suggest that fans of traditional lambics go out and
find a bottle of CR to taste for themselves, not that
I meant to discourage this before. It is a worthy product
and we should support the efforts of the big lambic breweries
to put out a traditional product. CR is here, DeTroch is on the boat,
who has the phone number for Timmermans and Mort Subite?
(I still prefer the (old) Boon. I'll stop wasting your time
with this now.)
- --
Jeremy Bergsman
jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Mon, 6 May 96 15:59:06 PDT
From: msharp at synopsys.com (Mike Sharp)
Subject: lambic
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end
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End of Lambic Digest
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