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Lambic Digest #0821
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Date: Fri, 22 Mar 1996 00:30:10 -0700
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Subject: Lambic Digest #821 (March 22, 1996)
Lambic Digest #821 Fri 22 March 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #818 (March 19, 1996) (John Loy)
Time taken for sourness to appear (Algis R Korzonas)
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Start with the help message above then request the index.
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----------------------------------------------------------------------
Date: Thu, 21 Mar 1996 08:48:24 -0500
From: jmloy at awod.com (John Loy)
Lately I've been brewing some very nice Tripels and Specials and wonder
what they would be like after several years stored under "optimal
conditions". My concern is what are optimal conditions.
I know these beers continue to evolve flavor wise in the bottle and
assume this is due in some measure to continued yeast activity, is temp
fluctuation good or a bad thing? Should i use so called oxygen eater caps
or is some degree of oxidation "in style"? is a cork finish and "laying
down" important?
As ya'll (local speak) can see i am eaten up with concerns and would
appreciate any suggestions or resolutions---whaddaya think?
John Loy
------------------------------
Date: Thu, 21 Mar 1996 08:48:03 -0500
From: jmloy at awod.com (John Loy)
Subject: Re: Lambic Digest #818 (March 19, 1996)
>
>
>Lambic Digest #818 Tue 19 March 1996
>
>
> Forum on Lambic Beers (and other Belgian beer styles)
> Mike Sharp, Digest Coordinator
>
>
>Contents:
> DeDolle yeast ("Likovuori Kari")
> Still one bit of Orval trivia ("Likovuori Kari")
> DeDolle, originality. (Russell Mast)
>
>
>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: 18 Mar 96 09:37:32 +0200
>From: "Likovuori Kari" <Kari.Likovuori at pt2.tempo.mol.fi>
>Subject: DeDolle yeast
>
>>Date: Wed, 13 Mar 1996 10:26:28 -0500
>>From: tmgierma at acpub.duke.edu (Todd Gierman)
>>Subject: Orval, comments on microbiology of
>>
>>It's interesting to note that DeDolle has an Orval knockoff, which I have
>>never had, and that they also use Br. lambicus in their high gravity
>>products like Stille Nacht, Bos Kuen and Oerbier (and a lacto bug). I'd
>>like to know the overall rationale for using Brett in these beers. Sure it
>>gives them interesting flavor and helps make them great, but it can also
>>backfire by causing off flavors (a significant portion of Orval on U.S.
>>shelves).
>
>I have been told by a good belgian friend of mine that De Dolle Brouwers get
>their yeast from Rodenbach. I'm willing to believe that; take a sip of Oerbier
>and think the similarities in flavour.
>
> -=Kari=-
>
>
>------------------------------
>
>Date: 18 Mar 96 09:54:34 +0200
>From: "Likovuori Kari" <Kari.Likovuori at pt2.tempo.mol.fi>
>Subject: Still one bit of Orval trivia
>
>Orval today is not as great beer what it used to be some 5-6 years ago.
>According to my belgian friend (Orval collector and enthusiast (not anymore))
>the master brewer in Orval changed that time (beginning of 1990). The new
brewer
>don't like very bitter brews, so the bitterness of Orval was cut down at that
>time.
>
>I was able to confirm that when I sampled Orval from the year 1991 and it
>really was more bitter than Orval today. You can store Orval some 5-10
years in
>optimal condions. The huge hop aroma won't last many years but otherwise
vintage
>Orval is very good.
>
> -=Kari=-
>
>
>------------------------------
>
>Date: Mon, 18 Mar 1996 09:48:24 -0600
>From: Russell Mast <rmast at fnbc.com>
>Subject: DeDolle, originality.
>
>
>> From: Todd Gierman <tmgierma at acpub.duke.edu>
>
>> Stille Nacht
>> Arabier
>> Boskuen
>> Lichtervelds Blond (Duvel knock off)
>> Oerbier
>> Vlotbier
>> Special Reserva (11% abv)
>> Dulle Teve
>> Zwarte Molenbier
>
>Wow, I've only had four of those. (Stille, Ara', Boskuen, Oer') I'd be
>interested in a description of the others and info on commercial availability
>in the US. (I think this is of pretty general interest, but private e-mail
>is fine, too.)
>
>> From: Michael Sharp <msharp at Synopsys.COM>
>
>> Back to the subject of pLambics, last week someone talked about originating a
>> pina colada flavoured pLambic, which appeared to be immitated by De Troch's
>> Chapeau. I made a one gallon test batch of what I believe to also be
original,
>> Strawberry-Banana! It was rather interesting. I stole the idea from Dannon
>> yogurt. I bottled it in December 95, was this original, and/or does
anyone have
>> any other presumably original pLambic blendings?
>
>It may not be that interesting, but I brewed a one-gallon test batch of
>Blueberry pLambic. I've only snuck one sip, but it seems like it's going
>to be really good. Blueberries are very mild - I'll use more next time.
>If I had more, I'd consider blending with some pKriek. It sounds weird,
>but it's pLambic to begin with, and I think they'd taste good together.
>I'll probably bottle this at the same time as my 5.5 gallon pKriek, so maybe
>I'll mix a bottle or two then. The color of the blueberry pLambic is really
>beautiful, it's not as blue as the berries, it's more of a purplish color,
>but it's a very deep color. I'll probably start a 5 gallon batch this
>coming summer. I'm thinking 5-6 lb/gal.
>
> -R
>
>------------------------------
>
>
>End of Lambic Digest
>************************
>-------
>
>
>
------------------------------
Date: Thu, 21 Mar 96 10:14:33 CST
From: korz at pubs.ih.att.com (Algis R Korzonas)
Subject: Time taken for sourness to appear
Conn writes:
>I recently tried the second option, and
>could detect no acidity at the end of the primary. My expectations are that it
>could take at least 3 months for things to become interesting, which raises
>the question of what these bacteria, presumably L. delbruecki, actually feed
>on, and what if anything are the limiting conditions?
I don't know what the limiting conditions are and I pitched a starter of
Pediococcus Cerevisiae, so we're talking about different bacteria here,
perhaps, but my beer took 6 months to reach an acceptable level of sourness.
It reached a plateau, I believe, at around a year and was quite sour. The
airlock has dried out several times since then and the batch has since
grown progressively more sour and rougher. The aroma indicates that it's
acetic acid and I suspect that the limiting factors for acetic acid levels
are quite a bit higher than those for lactic. I know that I should have
bottled this mess a year ago (after two years in the fermenter) but I was
busy...
Al.
------------------------------
End of Lambic Digest
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