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Lambic Digest #0934
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Subject: Lambic Digest #934 (September 10, 1996)
Lambic Digest #934 Tue 10 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
American Lambic (Norman Dickenson)
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Date: Mon, 09 Sep 1996 08:46:36 -0700
From: Norman Dickenson <norman.dickenson at sonoma.edu>
Subject: American Lambic
Subject: Time: 8:26 AM
OFFICE MEMO American Lambic Date: 9/9/96
In LD #931, Francois Espourteille commented:
>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.
While I most surely would never want to underestimate the "dangers"
of trying to operate a single culture traditional brewery while
"playing" around with lambic production on the premises, I must maintain
that the two can successfully co-exist. I temper my cavalier
claim by also offering that I don't think I would risk doing it on
a commercial basis, though I don't know why the two couldn't share
a brewhouse, but have separate ferentation buildings, and processing
equipment.
In the 4 years that I have been making plambics in my garage, I have
experienced no comtamination that I can attribute to the plambic.
I have spilled plambic on my concrete floor numerous times and
(shame on me) even used the same racking tube and hose on both
types of beer. Other than the obvious risky behavior I am engaging
in, I very carefully rinse, clean and sanitize my equipment
immediately after using it and again before using it. I currently
have 2 60 gal. oak barrels full of plambic and am about to fill
a third. I understand the risks I am taking, and so am willing
to accept the consequences.
-norman-
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End of Lambic Digest
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