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Lambic Digest #0951
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Date: Mon, 30 Sep 1996 00:30:06 -0600
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Subject: Lambic Digest #951 (September 30, 1996)
Lambic Digest #951 Mon 30 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Ambiorix (Conn Copas)
Re: Brewing a Single (Conn Copas)
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Date: Sun, 29 Sep 1996 16:44:09 +0930 (CST)
From: Conn Copas <Conn.Copas at dsto.defence.GOV.AU>
Subject: Re: Ambiorix
Ron Raike writes:
>Ambiorix Dubbel from Slaghmuylder Brewery in Nivone 8.0% abv
>Brewery founded in 1860. Currently produce 6,500 hl per year. Strong
>double. Great dubbel, some hop in nose, no direct candi or malt flavors,
>well balanced, real rocky head that just hangs - good lace. another
>must do
Also one of my favourites in that style. The label says something about not
being bitter (?) like other dark (?) beers (tentativeness here due my lack of
Flemish!) I've always wondered whether they were comparing themselves to other
dubbels, or even to stouts. Personally, I would have been inclined to say that
Ambiorix had a tad more caramel malt presence than some others. That is, until
my recent Belgian trip. I dropped into Bieres Artisanales in Brussels and
noticed that all their Ambiorix was dated to sell by '92. The proprietor
assured me that the labels were irrelevant and had something to with the
brewery changing hands or moving, or something like that. Anyway, what I wound
up with will delight lambic afficionados: a sour dubbel full of horse and goat!
(It didn't really delight me, because it was over-attenuated and thin and,
plus, if I wanted Brett, all I had to do was walk into a Delhaize supermarket
and pull a bottle of Cantillon gueze off the shelf).
Bieres Artisanales has had some good previous reviews, so it is with regret
that I add a negative one. The Ambiorix incident aroused my suspicions, and
these were subsequently confirmed when I enquired about good brews for yeast
foraging. The proprietor pulled some anonymous bottle down and suggested it
was the best choice. Why? 'Cause it always has a thicker deposit than all the
others!
And, while I'm feeling negative, I would advise regarding Westmalle dubbel with
suspicion. Both the bottled and draught brews came across to me like raw,
naively made kit brews, nothing like what I remembered from 3 years ago. Maybe
their production has become overstretched? The dubbel that impressed me this
time was Huyghe's, featuring their marvellous house yeast character in
conjunction with Muscatel grape-like aromas from the coriander. Note that this
is the brewery responsible for the kitschy Delerium Tremens, and marketing the
same beer under several different labels. I can forgive them...
Conn V Copas
e-mail: Conn.Copas at dsto.defence.gov.au
------------------------------
Date: Mon, 30 Sep 1996 13:51:29 +0930 (CST)
From: Conn Copas <Conn.Copas at dsto.defence.GOV.AU>
Subject: Re: Brewing a Single
Steve Troud writes:
"I have tasted both the Witkap pater and La Trappe's Enkel. Both are pale,
somewhat delicate (well, in a Belgian ale sense) top fermented beers. I found
both quite aromatic, with lots of yeast derived aromas, perhaps some spicing as
well. Hopping was low.
As a first guess, I would essentially brew a tripel, but cut all ingredients
back to give an OG in the 1050 or so range; hopping and spicing should be
reduced also.
Here is a guess, comments and criticisms welcome:
A 10 gallon batch might look something like:
14 lb Belgian pilsner malt
2 lb corn sugar
1.6 oz Saaz leaf hops (alpha ~ 3)
1.25 oz EK Goldings (alpha ~4.5)
8 grams coriander seed
5 grams dried orange peel"
Haven't tried the Witkap pater Tripel, but I'm fairly certain the Witkap pater
Stimulo uses honey, which might be worth considering. Otherwise, if you want
a delicate brew, I would second the use of glucose (as opposed to sucrose).
At the risk of bringing the wrath of Belgo-philes down upon my head, I would
question the use of orange peel here. Many of the Wallonian brews are way
over-stated in the spice department IMHO, and that includes favourites like La
Chouffe. If you are heavy handed with the coriander then it is not a big
problem, because it will blend in with maturity. The citrus nose, however, just
stays there forever, and often dominates the yeast as far as I am concerned.
Conn V Copas
e-mail: Conn.Copas at dsto.defence.gov.au
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End of Lambic Digest
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