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Lambic Digest #0936
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Date: Thu, 12 Sep 1996 00:30:15 -0600
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Subject: Lambic Digest #936 (September 12, 1996)
Lambic Digest #936 Thu 12 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #935 (September 11, 1996) ("Daniel Fernandez")
Rodenbach, CR (Jim Liddil)
rodenbach & new belgium brewing (Nbb123)
Storage of Lambic (andy anderson)
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----------------------------------------------------------------------
Date: Wed, 11 Sep 1996 00:40:29 -0700
From: "Daniel Fernandez" <daniel at neptune.net>
Subject: Re: Lambic Digest #935 (September 11, 1996)
The Wit (wheat) ales generally will have a bit of haze from yeast and
protein in suspension. This is how a Wit is SUPPOSED to be.
Characteristic of the proper yeast and the use of wheat.
Bottle and enjoy.
- -- Daniel
I feel much more like I do now...
...than I did about a minute ago.
daniel at neptune.net
http://www.neptune.net/~daniel/
- ----------
> From: subscription requests only - do not post here
<lambic-request at engr.colostate.edu>
> To: lambic at engr.colostate.edu
> Subject: Lambic Digest #935 (September 11, 1996)
> Date: Tuesday, September 10, 1996 11:30 PM
>
>
> ------------------------------
>
> Date: Wed, 11 Sep 1996 16:02:14 +1200 (NZST)
> From: "Chris O'Leary" <coleary at voyager.co.nz>
>
> My all grain Wit is just about due for bottling. Before I bottle the
beast
> has anyone used finings to
> drop some of the yeast out of solution prior to conditioning? Is this
> advisable for this style? Or do I
> not worry and just go ahead and bottle?
> Sounds basic people but I'm hoping that this forum is hot enuff to help
out
> us down under bushmen!!
>
> Thanks
>
> Chris (Paddy) O'Leary
>
>
> ------------------------------
>
>
> End of Lambic Digest
> ************************
> -------
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Date: Wed, 11 Sep 1996 7:41:34 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Rodenbach, CR
> I've got a bottle of '94 Cuve Renee (sp?) that I've been saving for
> the right occasion ... anyone had any luck culturing from the dregs?
> -Tom
I have managed to get a number of microorganisms to grow out of the CR.
I have used the same equipment for ALL my beer for 4 or so years. I have
plambic all over the place in 5 gallon PC carboys, oak and gallon jugs. I
guess I just don't notice how infected all my other beers are.
WRT Rodenbach I wanted to clarify things. They do indeed use cylindroconicals
for PRIMARY fermentation. This is at 16-21 C fro 7 days then the beer is
transfered to epxoy coated steel tanks fro 4-5 weeks at 15-21 C. At this point
the "light" brew is used to blend with the "heavy" brew that has been in oak
for 20-24 months, and make regular Rodenbach. The Grand Cru is a blend of all
"heavy" brew from various oak tuns. This is as described in "Microbiology and
Biochemistry of the acid ales of Roeselare" > I ahve not been to Belgium so I
ahve no way to confirm this information other than to say it comes from a PhD
dissertation. This does not make it so.
Jim
------------------------------
Date: Wed, 11 Sep 1996 10:44:10 -0400
From: Nbb123 at aol.com
Subject: rodenbach & new belgium brewing
yes it's true, peter bouckert production manager for rodenbach will be
assuming the role of brewmaster at new belgium brewing. jeff lebesch,
president and chief engineer will relenquish his tittle as brewmaster. i
wouldn't expect any detrimmental effects to rodenbach and yet many benefits
to new belgium brewing. we are thrilled to welcome peter and his wife frezi
to colorado. you can email peter or anyone at new belgium brewing -
nbb123 at aol.com
------------------------------
Date: Wed, 11 Sep 1996 08:40:25 +0100
From: andy anderson <andy at dnaandfp.demon.co.uk>
Subject: Storage of Lambic
Greetings,
I recently read an article which put forth the findings
from the Comite Interprofessionel du Vin de Champagne (CIVC).
This is champagne's ruling body. Anyway, they just completed a
22 month study using 3000 bottles of vintage and non-vintage
champagne to determine whether the long-term storage of champagne
should require the bottles to lie down or to stand upright. The
results showed that champagne should be stored standing upright.
The champagne deteriorates more quickly if the bottle lies on
its side. This is exactly the opposite of how a still wine should
be stored, and is the opposite of what the CIVC used to state for
champagne. It should be noted that this study is applicable to
champagne that is meant to be stored for a long time. The study was
intended for all the champagne being stored for end-of-millennium
celebrations. So, this study is supposedly only applicable for
storage times of 18 months or greater.
The mechanics for this are still somewhat mysterious. The
present theory is that a still wine should be kept in contact with
the cork or else the cork will lose humidity, eventually shrink, and
air enters the bottle. But a champagne cork is wedged into the bottle
in an incredibly tight fit. The fit is so tight that the cork actually
changes shape. The hypothesis for upright storage of champagne says
that if the champagne cork is left in contact with the liquid, it will
eventually lose its elasticity and allow minute amounts of air to enter
the bottle. The CIVC researchers are still investigating this
situation, but they are "prepared to guess" that the high acidity in the
champagne penetrates the cork and reduces its elasticity over time. If
the cork is not in contact with the liquid, it will not shrink the way a
still-wine cork would because the cork is already being squeezed so
tightly. Anyway, this is all a theory, but the results were in the
tasting and they showed more deterioration over time with champagne
stored on its side.
OK, on to Belgian beer- specifically lambic. Nowhere in this
article did they mention lambic beer, but then again I doubt that the
CIVC cares one way or the other about it. However, it would seem to
apply as lambic is highly acidic and the corks are wedged into the
bottles with an extremely snug fit. So, my questions to the collective
are as follows:
1. Has anyone else seen this article, or heard about this research?
2. Do you believe this research is applicable to real lambic beer,
i.e. 2ndary fermentation within the bottle & high acidity.
3. I buy Hanssens in quantities of about 2 cases at a time. I then age
them for a while in my beer cellar because I find their beer, especially
the kriek, really improves with at least a year of cellaring. My
bottles are all stored on their sides. This CIVC research says to me
that my bottles which are now 18 months old have deteriorated more
rapidly than those which could have been stored upright. On the other
hand, maybe lying them down has matured them more quickly, but the total
shelf-life has been reduced. Anyway, I'm off to Drinks Wets this week-
end to buy a couple more cases, but now I'm curious as to just how to
store them.
Any comments or thoughts?
Cheers,
Andy
- ---------------------------------------------------------------------
Work EMail address: andy at dnaandfp.demon.co.uk
Home EMail address: andy at fpusa.demon.co.uk
- ---------------------------------------------------------------------
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End of Lambic Digest
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