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Lambic Digest #0952
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Subject: Lambic Digest #952 (October 01, 1996)
Lambic Digest #952 Tue 01 October 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #951 (September 30, 1996) (Allison Hemming)
Whatcha Makin'? Another pLambic? (Russell Mast)
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
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Subscription changes often take 2-5 days, sometimes more.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at engr.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Mon, 30 Sep 1996 12:35:08 -0400
From: Allison Hemming <ally at flatiron.org>
Subject: Re: Lambic Digest #951 (September 30, 1996)
Hello everyone. I am running a micro-brew event for charity in the
following cities.
NYC -- Upper West Side
Minneapolis -- Uptown
Chicago -- Lincoln Park
Denver - Lodo
Philly - Center city
Atlanta - Buckhead
Boston - Back Bay
San Fran - The Marina
LA - Santa Monica
If you are interested in receiving info, please e-mail me:
ally at flatiron.org
> 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)
>
> Send article submissions only to: lambic at engr.colostate.edu
> Send all other administrative requests (subscribe/unsubscribe/change) to:
> lambic-request at engr.colostate.edu
> Note that the request address is not an automated server. It forwards
> to a real person who may not be able to process the request immediately.
> Subscription changes often take 2-5 days, sometimes more.
>
> Back issues are available by mail; send empty message with subject 'HELP' to:
> netlib at engr.colostate.edu
> Phil Seitz' series on Brewing Belgian Beer is available; the index
> from the archives lists individual topics and the complete set.
> Start with the help message above then request the index.
> A FAQ is also available by netlib; say 'send faq from lambic' as the
> subject or body of your message (to netlib at engr.colostate.edu).
> A new FAQ is under construction at:
> http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
>
> ----------------------------------------------------------------------
>
> 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
>
> ------------------------------
>
> End of Lambic Digest
> ************************
> -------
------------------------------
Date: Mon, 30 Sep 1996 17:33:30 -0500
From: Russell Mast <rmast at fnbc.com>
Subject: Whatcha Makin'? Another pLambic?
Just wanted to emphasize a recent thread that ran through here a couple
weeks back. Designate one set of racking equipment "Lambics only" and
another set as "not for Lambics". Otherwise, you'll find yourself making
a few more lambic-style beers than you might think.
So, is this latest batch a bad pLambic, or a _really_ bad brown ale? You
be the judge....
-R
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End of Lambic Digest
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