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Lambic Digest #0929
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Date: Thu, 5 Sep 1996 00:30:10 -0600
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From: lambic-request at engr.colostate.edu (subscription requests only - do not post here)
To: lambic at engr.colostate.edu
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Subject: Lambic Digest #929 (September 05, 1996)
Lambic Digest #929 Thu 05 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #928 (September 04, 1996) (Russell Mast)
RE: Lambic Digest #904 (July 27, 1996) (HPW1774)
Lambic Digest #904 (July 27, 1996)
American lambic? ("Jim Hodge")
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at engr.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 engr.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 engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Wed, 4 Sep 1996 18:16:01 -0500
From: Russell Mast <rmast at fnbc.com>
Subject: Re: Lambic Digest #928 (September 04, 1996)
> Date: Tue, 3 Sep 1996 22:58:04 -0400
> From: patrick s cahiwat <stpsc01 at moravian.edu>
> Subject: Re: Lambic Digest #918 (August 20, 1996)
>
> stop subscription
<entire length of LD 918 deleted>
Boy, I'm half-tempted to with all these "postings" that seem to be
coming through all the time. Maybe I should just quit the internet
in general and read more books. Like the ones on paper. Nahhh...
About a month ago, I tasted my latest pLambic. Brewed around April or
so, I think. Have to double check to be sure. Anyway, it's damned young.
And it's -painfully- sour. I pitched a mixed culture I got from someone
here, I think Dave Sapsis, as well as the dregs from a bottle of Cuvee
Rene and a bottle of Boon Gueze, and maybe something else. I forget.
(Pretty sure it's in my notes.) Anyway, I was shocked and amazed, and
delighted, by how sour the stuff is. Somewhere between a Boon Gueze and
a Cantillon. Painful, like I said. My mouth is watering just thinking
about it. It's still pretty young in a lot of ways, but I was surprised,
especially given some of what I've read here, that it got so sour so quickly.
There's no airlock on it, so maybe that makes a difference, and it's in
plastic. It has a tough, leathery pellicle that I'm hoping to make a
lampshade with after I bottle the stuff.
I'd be more than happy to share samples of the cultures in exchange for a
bottle or two of anything someone can make work from it, but I'm totally
inexperienced about handling cultures. Any suggestions or requests?
Is this as amazing as I seem to think, or do other people find similar
sourness this fast? (Also, I'm pretty sure it's a lactic sourness, because
there's almost no vinegary odor, and there's some taste to it that I can
only describe as "powdery", which I notice in highly lactic lambics.)
-R
------------------------------
Date: Thu, 5 Sep 1996 0:51:45 -0500 (CDT)
From: HPW1774 at EXODUS.VALPO.EDU
Subject: RE: Lambic Digest #904 (July 27, 1996)
please take me off your mailing list,my account is beginning to fill up! Thank
you
From: SMTP%"lambic at lance.colostate.edu" 27-JUL-1996 02:29:20.76
To: HPW1774
CC:
Subj: Lambic Digest #904 (July 27, 1996)
Date: Sat, 27 Jul 1996 00:30:08 -0600
Message-Id: <199607270630.AAA10528 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
Subject: Lambic Digest #904 (July 27, 1996)
Lambic Digest #904 Sat 27 July 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
American lambic? ("Jim Hodge")
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).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
- ----------------------------------------------------------------------
Date: 26 Jul 1996 10:39:28 -0500
From: "Jim Hodge" <Jim_Hodge at ilsc.com>
Subject: American lambic?
American lambic?
To get right to my question: Is a drinkable lambic-type of beer possible using
completely homegrown flora?
I'm a relative newcomer to both lambic brewing and the lambic digest, but it is
clear from the on-going discussions here that true Belgian lambics are a result
of a unique combination of flora that occurs in a relatively small section of
Belgium. Reproducing this combination exactly elsewhere in the world and,
specifically here in the U.S., is difficult, if not impossible (and in fact,
given the tendency for rapid mutation in most bacteria, probably trying to hit a
moving target). However, it occurs to me that surely other combinations of wild
yeasts and bugs exist elsewhere (possibly in our own basements and kitchens)
that would be capable of producing spontaneously fermented beer. While this
beer wouldn't be a lambic, and most probably wouldn't be fit to kill slugs with,
in some cases it well be equally drinkable.
I'm sure many others have been aboard this train of thought before me, but I
would like to know what others experiences or thoughts are on this. If I am
retreading an old shoe, feel free to flame me by direct e-mail.
Jim Hodge
jim_hodge at ilsc.com
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