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Date: Thu, 7 Mar 1996 00:30:06 -0700
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Subject: Lambic Digest #808 (March 07, 1996)
Lambic Digest #808 Thu 07 March 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Orval yeasts (P. Edwards)
Head Start Yeast (WTSteele)
Re: Lambic Digest #807 (March 06, 1996) ("Andrew R. Ruggles")
Head Start phone # (John Isenhour)
Re: HeadStart Address ("Mark E. Thompson")
Re: Lambic Digest #807 (March 06, 1996) (Jeremy Bergsman)
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----------------------------------------------------------------------
Date: Wed, 6 Mar 1996 07:05:09 -0500
From: pedwards at iquest.net (P. Edwards)
Subject: Orval yeasts
Al wrote in LD 807:
>Jeremy asks why he found stuff in Orval dregs that grows on cycloheximide.
>According to Jackson, Orval ferments with one yeast and then bottle
>-conditions with a blend of five yeasts.
Based on what I was told when I got to tour Brasserie d'Orval last June, MJ
didn't get it quite right. According to my "guides" (Orval's Director of
Marketing, along with an assistant brewer), Orval pitches one yeast strain
for the primary (open fermentation in climate controlled rooms for one
week), a blend of "several" strains in the secondary (closed fermentation
in 100 hectoliter tanks for three weeks), and then adds more of the primary
strain at bottling along with liquid candi sugar.
All fermentation including the six-week bottle conditioning period is
carried out at 15 degrees Celcius. They stressed the importance that the
beer be stored in the 15 deg C range until consumption. Indeed, during our
visit, we drank a bottle that had been stored at the brewery for about two
years at that temperature and it was magnificient. I've never had an Orval
in the US that came close, even ones that were relatively young. Maybe it
had something to do with the 40 year-old handblown Orval glass I was
drinking from (nah...)
While they wouldn't reveal much about their yeasts, they did tell me that
one of the strains attenuated a whopping 98 percent according to tests
carried out at "a German brewing university".
I tried pitching the dregs of a fresh bottle I hand carried home. Good
activity and aroma from the starter, so I brewed up a batch, pitched the
starter, fermentation proceeded like most any other beer. This one was
tasty, but it wasn't Orval (sigh). I need to start saving my nickels for
another trip.
Another "been there, done it, drank it, didn't get the t-shirt, but they
gave us some great glassware and some other goodies" kinda place. Anybody
need a recipe for Orval Ice Cream?? It's in the Orval Cookbook.
- --Paul
------------------------------
Date: Wed, 6 Mar 1996 09:45:38 -0500
From: WTSteele at aol.com
Subject: Head Start Yeast
There has been some intrest in Head Start, they moved a few mounths back the
new address is
Head Start
256 Cherokee Ridge
Athens GA 30606
(706)548-7051
------------------------------
Date: Wed, 06 Mar 1996 10:06:09 +0000
From: "Andrew R. Ruggles" <rugg0002 at gold.tc.umn.edu>
Subject: Re: Lambic Digest #807 (March 06, 1996)
> From: pedwards at iquest.net (P. Edwards)
> Here's what I saw at Hanssen's [I can never remember how to spell his name.
> It'd help if he put a label on the bottle ;-) }:
The spelling is there, you just have to know where to look for it. Just open the
bottle, and its on the cork -- Hanssens.
------------------------------
Date: Wed, 6 Mar 1996 10:47:09 -0600 (CST)
From: isenhour at alexia.lis.uiuc.edu (John Isenhour)
Subject: Head Start phone #
Head Start yeast cultures - 706-548-7051 He's in the Food Sci dept at U
of Georga.
- --
John Isenhour "unix is not your mother"
Brewmaster/National Judge
Library & Information Science isenhour at uiuc.edu
------------------------------
Date: Wed, 06 Mar 1996 8:27:52 PST
From: "Mark E. Thompson" <markt at hptal04.cup.hp.com>
Subject: Re: HeadStart Address
> From: Chuck R Hanning <Chuck_R_Hanning at sbphrd.com>
> Does anyone have a address and /or phone for Head start yeast etc. cultures?
Head Start Brewing Cultures
256 Cherokee Ridge
Athens, Georgia 30606
(706)548-7051
Enjoy. BTW: I think that these cultures could be the cheapest
easiest way to brew. They come in little plastic squeeze tubes with a
capilary that is heat sealed. I snip the end and squeeze out a few drops into
my brewtek super starter and i'm off. I reseal the capilary with flame
and pinch it closed. I figure that, in the frig, they will last for quite
some time. For usually $2.75 each plus ~$.60 each for the super start
i figure i'm way ahead of wyeast packs even if i only get two starts.
- ------------------------------------------------------------------------
| Mark E. Thompson |Internet: markt at cup.hp.com |
| Hewlett-Packard Company |FAX: 408/447-4729 |
| Distributed Computing Program |Tel: 408/447-5185 |
- ------------------------------------------------------------------------
------------------------------
Date: Wed, 06 Mar 1996 09:03:42 -0800
From: Jeremy Bergsman <jeremybb at leland.stanford.edu>
Subject: Re: Lambic Digest #807 (March 06, 1996)
> From: Ed Hitchcock <ehitchcock at sparc.uccb.ns.ca>
> Subject: How much raspberry?
Jim Liddil told me that Boon uses 200-250 grams of fruit/L.
- -----------------------------------------
> From: Chuck R Hanning <Chuck_R_Hanning at sbphrd.com>
> Subject: re:head start
and
> From: Chuck Gollay <brudaddy at pop.wwa.com>
> Subject: Head Start yeast cultures
HeadStart Brewing Cultures
256 Cherokee Rdg.
Athens, GA 30606
(706) 548-7051
- -----------------------------------------
> From: korz at pubs.ih.att.com (Algis R Korzonas)
> Subject: Orval
>
> Jeremy asks why he found stuff in Orval dregs that grows on cycloheximide.
Actually, I was trying to ask why *everything* I found in Orval grows
on cycloheximide.
> As for
> whether there are any Saccharomyces strains among the bottling blend,
> I don't know. Note that when I tried to grow a culture from the dregs
> of Orval, out of 12 bottles only 6 grew something and of those, only
> one smelled like Orval. Dekkera may simply be hartier than Saccharomyces.
This was my best guess, but contrary to my expectations, so I wanted feedback,
especially to know how many had been successful in getting some sacharomyces
out.
- --
Jeremy Bergsman
jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
End of Lambic Digest
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