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Lambic Digest #0931
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Date: Sat, 7 Sep 1996 00:30:06 -0600
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Subject: Lambic Digest #931 (September 07, 1996)
Lambic Digest #931 Sat 07 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
unsubscribe (Christian R�der)
Re: American Lambic (Espourteille, Francois)
Re: homegrown flora (was American Lambic) (Mark Gryska)
unsubscribe (John Vincent)
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Date: Fri, 6 Sep 1996 08:54:56 +0100
From: chrille at mailbox.malmo.se (Christian R�der)
Subject: unsubscribe
unsubscribe me please
chrille
------------------------------
Date: Fri, 06 Sep 96 09:10:40 EST
From: fespourteille at mmt.com (Espourteille, Francois)
Subject: Re: American Lambic
I just want to add a few comments on an answer from Jim Liddil to Jim
Hodge on the topic of American Lambic, which touched on lambic
environment.
> American lambic?
> To get right to my question: Is a drinkable lambic-type of beer possible
>using completely homegrown flora?
and Jim answered:
>This depends on where you live and how infected you want your hosue to
>become. :-) It is apparent that the key to beer like lambic and Rodenbach is
>that these brewers have breweries that are infected with the right
>microflora. The buildings and the brewing vessels are teaming with various
>yeast and bacteria. Rodenbach for example would not be the beer it is without
>the oak tuns and epoxy coated tanks that are infected with the right bugs.
>Get an oak barrel
The concept of how infected you want your house to become is not one
to be taken lightly. I have been brewing lambics for four years now
and have had some incidents when the lambic flora invaded other brews.
It is very hard to keep them separate. I keep all my lambic
equipement separate from the rest of my brewing equipment. Even with
such practices, I have lost about five batches (out of about 100) over
the last 4 years to unmistakable lambic invaders. Any spill of lambic
on a raw cement floor should be treated like a radioactive spill:
abandon the area for non-lambic beer brewing, you won't reclaim it in
your lifetime. I just moved in a new house and will keep my lambic
aging area physically separate from the non-lambic area to minimize
such instances. While an infected house may be ideal to brew this
style, it will be a problem with single strain styles, regardless how
careful you are. An infected house will remain so. And while oak
casks are great for lambic (I routinely use them), they seem to
exacerbate the house infection problem. And using "homegrown flora"
may introduce even more tenacious bugs. One must reflect on this
aspect of lambic before "infecting" the house, espcially if you plan
to brew beers other than lambic.
Cheers,
Francois.
------------------------------
Date: Fri, 6 Sep 1996 18:59:32 -0400
From: mgryska at aai.com (Mark Gryska)
Subject: Re: homegrown flora (was American Lambic)
Jim writes:
> This depends on where you live and how infected you want your hosue to become.
> :-) It is apparent that the key to beer like lambic and Rodenbach is that
> these brewers have breweries that are infected with the right microflora. The
> buildings and the brewing vessels are teaming with various yeast and bacteria.> Rodenbach for example would not be the beer it is without the oak tuns and
> epoxy coated tanks that are infected with the right bugs. Get an oak barrel
Rodenbach no longer uses the square copper fermenters. They have replaced
them with conical bottom SS fermenters. This introduced some problems because
of the fermenter geometry and the greater degree of circulation of the ferment.
To solve this the yeast is washed to kill off some of the lactic bugs so that
they will not dominate in the fermentation. The oak barrels remain of course,
and without them Rodenbach would not be Rodenbach. Get an oak barrel.
- mg
------------------------------
Date: Fri, 6 Sep 96 19:30:06 -0500
From: John Vincent <vinc0014 at gold.tc.umn.edu>
Subject: unsubscribe
unsubscribe
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End of Lambic Digest
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