Copy Link
Add to Bookmark
Report
Lambic Digest #0897
Return-Path: postmaster at lance.colostate.edu
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id DAA24487 for <spencer at srvr5.engin.umich.edu>; Wed, 17 Jul 1996 03:01:28 -0400 (EDT)
Received: from judgmentday.rs.itd.umich.edu (judgmentday.rs.itd.umich.edu [141.211.83.37]) by srvr8.engin.umich.edu (8.7.4/8.7.3) with ESMTP id DAA05033 for <spencer at engin.umich.edu>; Wed, 17 Jul 1996 03:01:27 -0400 (EDT)
Received: by judgmentday.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id DAA27939; Wed, 17 Jul 1996 03:01:27 -0400 (EDT)
Received: from longs.lance.colostate.edu by judgmentday.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id DAA27934; Wed, 17 Jul 1996 03:01:26 -0400 (EDT)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA12475 for reallambic at longs.lance.colostate.edu; Wed, 17 Jul 1996 00:30:06 -0600
Date: Wed, 17 Jul 1996 00:30:06 -0600
Message-Id: <199607170630.AAA12475 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 #897 (July 17, 1996)
Lambic Digest #897 Wed 17 July 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
ester formation (STROUDS)
Traditional De Troch/Avalability? (John A. Carlson, Jr.)
Australian pLambic Brewers ("Craig Jones.")
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: Tue, 16 Jul 1996 11:38:13 -0400 (EDT)
From: STROUDS at cliffy.polaroid.com
Subject: ester formation
AlK> My experience has shown that the acidity increases for a
AlK> year or three and then decreases. I believe the process
AlK> by which this occurs is esterification where acids and
AlK> alcohols join to form esters. I believe that yeast is
AlK> necessary for this to occur (can anyone confirm/deny?).
An organic chemist would tell you that all is needed for
esterification to occur is a carboxylic acid, an alcohol, and an acid
catalyst, not yeast. The components would be in equilibrium:
H+
ROH + R'COOH <---------> R'COOR + H2O
Exactly where the equilibrium lies depends on several factors,
including the concentrations of the various components.
I don't know whether or not the above scenario plays any part in the
reduction of acidity of lambics over time but it does seem plausible.
How likely is it that the brewing yeasts are still viable and active
enough after three years that their enzymes could catalyze the
esterification?
It is also possible that the lambic acidity is reduced due to chemical
reactions other than esterification. Surely this has been studied and
published somewhere?
Steve
strouds at polaroid.com
------------------------------
Date: Tue, 16 Jul 1996 10:27:18 -0600 (MDT)
From: jac at usa.net (John A. Carlson, Jr.)
Subject: Traditional De Troch/Avalability?
Several folks have mentioned tasting the Traditional De Troch recently.
Where were you able to find this product? I understand only a limited
amount was imported to the states. Was it packaged in a 750 ml bottle?
Any leads would be appreciated as I would like to find some for a lambic
tasting next month.
The CR supply in Colorado has seemed to dry up before it ever really got
here. My local
liquor store beer buyer says he has trouble moving the Boon product but has
an even harder time getting any from Vanberg & DeWulf.
- --John
PS: Maybe some of you folks who want to *unsubscribe* should send your
message to the CORRECT
address and stop wasting bandwidth. -- (first request)
*======================================================================*
| John A. Carlson, Jr., Esq. (303)443-4434 voice |
| 3100 Arapahoe Avenue, Suite 400 (303)443-5479 fax |
| Boulder, Colorado 80303 jac at usa.net email |
*======================================================================*
------------------------------
Date: Wed, 17 Jul 1996 13:40:11 +1000
From: "Craig Jones." <Drake_Morgan at airservices.gov.au>
Subject: Australian pLambic Brewers
Hi,
I'd like to know if there are any Australian pLambic Brewers or any
Australian lambic connoisseurs follow the digest? Hell, I'd be happier
if I found another serious pLambic Brewer in Australia, the closest so
far is New Zealand. Purchasing Lambic beer or any kind of Belgian Beer
here is rather difficult. The only 2 I've managed to track down is
Hoegaarden Grand Cru and Bellevue Kriek.
Some questions for the general audience:
1) I believe some lambic 'brew wild or die' T-shirts exist. Does anyone
have any details where I might buy one?
2) Can I use commercial bought fruit syrups rather than fresh fruits for
convienience?
3) What other fruits can I use rather than just Kriek, Framboise, Peche
and Cassis? I was thinking along the lines of:
Elderberry, Rowanberry, Plum, Blackberry, Rosehip, or Sloe.
4) If I use purchased cultured yeast (ie Wyeast) what particular strains
do I need? I'm currently using liquid belgian ale and brettanomyces
bruxellensis. I know I need more buy more but how many more?
Some questions for any Australian pLambic Brewers:
1) Where can you buy good lambic commercially in Australia?
2) Where can you buy the yeasts to make pLambic in Australia?
(I cannot import directly from the states ue to customs
restrictions and I cannot find a shop willing to import
it for me.)
3) Is there a club, newsletter, gathering, etc for pLambic Brewers?
Regards,
Very Thirsty Down Under,
Craig Jones.
- ---------------------------------------------------------------------------
| DUCK MORGAN OF THE 15TH and a HALF CENTURY!!! |
- ---------------------------------------------------------------------------
| drake.morgan at airservices.gov.au| EMAIL Warning!!! |
| or | |
| meliora at macquarie.matra.com.au | |
| PH: (06) 2685099 (BH) | All replies bounce, please do not reply|
| (06) 2545496 (AH) | to this message. Create and send new! |
- --------------------------------------------------------------------------
| I've eaten 7 kinds of Meat. |Technological progress is like an axe in|
| I'm a true renaissance man! |the hands of a pathological criminal. |
| - Homer Simpson | - Albert Einstein|
- ---------------------------------------------------------------------------
| This Email represents the personal opinions of Craig Jones, and not |
| the official policies of Airservices Australia. |
- ---------------------------------------------------------------------------
------------------------------
End of Lambic Digest
************************
-------
