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Lambic Digest #0949
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Date: Fri, 27 Sep 1996 00:30:07 -0600
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Subject: Lambic Digest #949 (September 27, 1996)
Lambic Digest #949 Fri 27 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Which LAMBIC FAQ? (Tim Fields)
deja vu (Jim Liddil)
Lambic tasting notes - long (Ron Raike)
Taste & Aroma (TMartyn)
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----------------------------------------------------------------------
Date: 26 Sep 96 08:14:08 EDT
From: Tim Fields <74247.551 at CompuServe.COM>
Subject: Which LAMBIC FAQ?
I'd appreciate some advice regarding the "old" Lambic FAQ and the "new"
WWW-based FAQ, which seems to be approx 80% complete. Is the "old" FAQ
outdated enough to bypass, or should I start with it and then continue
with the "new"?
BTW, does anyone know if Phil Seitz's Belgian FAQ is being updated?
Reeb!
Tim Fields .. Fairfax, VA (74247.551 at compuserve.com)
------------------------------
Date: Thu, 26 Sep 1996 7:28:14 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: deja vu
>
> Hello,
>
> Does anyone know if maltodextrine can be fermented by brett? TIA
>
> Kenny
>
Brettanomyces has intracellular dextrinases that are capable of hydrolyzing the
maltodextrin. This is why lambics have FGs in the range of 1.008 or less. The
yeast (and some bacteria) are able to break down the dextrins from the wheat.
See the new lambic faq for articles and/or links that may tell you more about
this.
Jim
------------------------------
Date: Thu, 26 Sep 1996 12:49:20 -0400
From: Ron Raike <ron at mail.creol.ucf.edu>
Subject: Lambic tasting notes - long
>From: Yeebot at aol.com
>Subject: Going to Belgium...
>AT LAST!
>I'm finally going to Belgium
Thought i'd make a long post, some goodies to look for, hope it helps...
- --------
Had the honor of attending a tasting recently at Phil and Sara Doersam's
place, of Southern Draft Brew News, with 3 others from the
Atlanta/Athens area. Brian Nummer was supposed to be there but
bailed at the last minute. You missed a good one Ed. They were
gathered both by Phil and Steve Wesby on recent trips and hand carried
back. Phil and Sara (the good hosts they are) put together a guide from
various books, which is below with some of my tasting notes (in small
type at end of each).
6 Sour Beers
Kriek from Hanssens Blender in Dworp 5.0% abv Very small blender.
Made from cherry juice. Well blended, balanced acid flavors. nice fruit in
nose. no cork or cask flavors, complex and bretts there. best of all the
fruit Lambics
Kriek from Drie Fonteinen Brewery in Beersel 5.0% abv From a very
small blender that produces only 80 hl per year. very dry, low lambic
aroma, very sour, nice red head, nice finish, some wood in flavor and
aroma, not big on fruit flavor, little brett.
Oud Kriekenbier from Crombe Brewery in Zottegem 6.5% abv Brewery
established in 1798. Currently produce 1,650 hl per year. Made with
100% whole cherries. Ale base with fruit added and soured (?) almond
aroma, beer like - little lambic qualities - low brett
Base pLambic and Blackberries from me. Base pLambic that won at
the Nationals this year blended with 12 # whole fruit. good carbonation.
fruit is there, sour - good balance, no wood flavors.
Base pLambic from me. Base pLambic that won at the nationals this
year. low carbonation. fruity aromas, sour and smoothing out, no wood
flavors. Cuvee Rene ish....
Gueuze from DeKoninck Blender in Dworp 5.2% abv From a blender, not
to be confused with big brewery in Antwerp. Stopped blending in 1991
so this beer is at least 5 years old. oaky, well carb'd, very clean sour,
good finish, complex. best Gueuze i've had. If you can find it, get it.
Petrus Oak Aged Dark Beer by Bavik Brewery in Bavikhove 5.5% abv 4
stars. Brewery established in 1894. Currently produce 110,000 hl per
year. Matured in oak barrels for 18 months. Similar to Rodenbach Grand
Cru? thin, stein or rauchbier like, good carb. no belgian characteristics
Struis from 'tIJ Brewery in Amsterdam 10.0% abv. Brewery est. in 1984.
Currently produce 1,200 hl per year. Dark, sour and heavy. not so sour,
good alc's, slightly sweet, great carb. some candi sugar flavors.
Beers up to 6.2% abv
Plzen from 'IJ Brewery in Amsterdam 5.00% abv Brewery est. in 1984.
Currently produce 1,200 hl per year. A Kolsch style beer. very pilsener
like - little dryness lots of Saaz.
Tonneke from Contreras Brewery in Gavere 5.0% abv. Brewery est. in
1818. Currently produce 2,000 hl per year. A Pale Ale. also make a
marzen and pils. little sweet, thin
Natte from 'IJ Brewery in Amsterdam 6.0% abv. Brewery est. in 1984.
Currently produce 1,200 hl per year. Dry and bitter Brown ale. great beer,
clean, orval like, munich malts, complexities, high alc's in front.
Malonne Double by Haacht Brewery in Boortmeerbeek 6.0% abv.
Brewery est. in 1890. Currently produce 1,100,000 hl per year. An Abbey
Double style. Bottled in Atlanta, shipped over in large vessels. oxidized
tired, good when fresh on tap.
Special 6 from Westvleteren in Westvleteren 6.2% abv. Trappist brewery
founded in 1831. Currently produce 4,000 hl per year. Double style.
hardest to find of their beers, only available at the brewery. Some candi
flavors, clean finish, higher alc's in front, may not travel well.... a must try
6 Beers from 7.5% abv to 8.5% abv
1549 from LaBinchoise Brewery in Hainaut 7.5% abv A newer
microbrewery. Amber Ale style. ok - not there - thin.
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
Cuvee Chateau Des Flanders by Van Steenberge Brewery in Ertvelde
8.0% abv. Brewery established in 1784. Currently produce 30,000 hl per
year. A strong stout. - not a stout. Double like - kinda pale with a hint of
roastyness - something missing.
Zattegemse Grand Cru from Crombe Brewery in Zottegem 8.4% abv.
Brewery established in 1798. Currently produce 1,650 hl per year. A Pale
Ale. Sweet and sour, good alc's, big candi flavors, good malt nose.
Quintine De Noel by Ellezelloise Brewery in Henegouwen 8.5% abv
Brewery opened in 1994. A Christmas Beer. could have been 2 years
old, spice flavors could have been better - hard to pick out the spices,
well balanced, should be better fresh...
McChouffe from Achouffe Brewery in Achouffe-Houffalize 8.5% abv.
Brewery began in 1982. Currently produce 10,000 hl per year. Spiced ale
similar to a Scotch Ale style. Also make LeChouffe and Bok. spicy,
fresh, some coriander, clean finish, no 8.5% flavors. great beer
5 Triples from 8.0% abv to 10.0% abv
Extra 8 from Westvleteren in Westvleteren 8.0% abv. Trappist brewery
founded in 1831. Currently produce 4,000 hl per year. Triple style.
dark, orval nose, complex, some hops, slight sourness, some bretts,
munich malt flavors, good complex finish. great beer - dark for a triple.
At this point I noticed that I was very buzzed.
La Moral Triple from Van Den Bossche Brewery in St Lievens-Esse
Brewery founded in 1879. Currently produce 1,700 hl per year. hops in
nose, void of candi flavors, big malty flavor, slight dirty metalic flavor,
seemed thin for a triple.
Zatte from 'IJ Brewery in Amsterdam 8.0% abv. Brewery est. in 1984.
Currently produce 1,200 hl per year. Sweet triple. good triple, low alc's
clean, low candi flavor.
Columbus from 'IJ Brewery in Amsterdam 9.0% abv. Brewery
established in 1984. Currently produce 1,200 hl per year. Slightly sour
triple. not sour - was had on draft and enjoyed, hops stand out,
balanced, good - complex.. best triple.
Het Kapittel ABT from Van Eecke Brewery in Watou 10.0% abv. Brewery
founded in 1852. Currently produce 9,000 hl per year. Sweet triple.
drinkable - not 10% in flavor.
3 Other Beers from 9.0% abv to 12.2% abv
Christmas Regal from DuBocq Brewery in Purnode 9.0% abv. Founded
in 1858. Currently produce 60,000 hl per year. A Triple Winter Ale. some
spicyness, good beer.
Scaldis by Dubuisson Brewery in Pipaix 12.2% abv. Brewery est. in
1769. Currently produce 16,000 hl per year. This beer is known at Bush
Beer in Europe. A Strong Ale. a must try if you've never had. big, big, big,
scotch flavors.
some peach shine from the hills that i couldn't finish. nice peach flavor
mixed with rocket fuel.
ABT 12 from Westvleteren in Westvleteren 11.5% abv Trappist brewery
founded in 1831. Currently produce 4,000 hl per year. Trappist strong
ale. bottle was estimated at 7 years old, large chunks of sediment
some sweetness, good carbonation. phil had fresh on tap and was
amazed.
2 Gueuzes of mine that are young but getting better
Cuvee Rene - need to try if you havn't - very aromatic, even after all the
above, oak flavor, complex.
The only way to live like a king ? - finish the evening off with a Cohiba
and some meads......
Say goodnight Gracie
Ron Raike - CREOL/UCF
Facilities - Head Brewer
ron at mail.creol.ucf.edu
------------------------------
Date: Thu, 26 Sep 1996 17:47:30 -0400
From: TMartyn at aol.com
Subject: Taste & Aroma
Re Al's thoughts on the interplay between taste and aroma a couple of Digests
ago,
try the following:
Smell a beer.
Taste a beer.
Taste a beer while holding your nose. Can be a little tricky, but you'll be
amazed at how different a beer tastes when the olfactory component is
limited.
Jacques Van Kamp of OBP taught me this last March in Brussels; he says that
in the OBP version of judging beers, this is how they teach beer evaulators
to "taste".
Tom Martyn
TMartyn at aol.com
Brattleboro, VT
------------------------------
End of Lambic Digest
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