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Lambic Digest #0939
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Date: Sun, 15 Sep 1996 00:30:09 -0600
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Subject: Lambic Digest #939 (September 15, 1996)
Lambic Digest #939 Sun 15 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
please take me off your mailing list plese (bret+sue lane)
Lambic Digest #930 (September 06, 1996)
Please read the header, Duh! (Jim Liddil)
Here's some distressing news.....or is it? (STROUDS)
Re: Lambic Digest #929 (September 05, 1996) (PVetter966)
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: Sat, 14 Sep 1996 11:43:56 -0400
From: bret+sue lane <Bret.Lane at ConnRiver.net>
Subject: please take me off your mailing list plese
- ----------
From: subscription requests only - do not post here[SMTP:lambic-request at engr.colostate.edu]
Sent: Friday, September 06, 1996 2:30 AM
To: lambic at engr.colostate.edu
Subject: Lambic Digest #930 (September 06, 1996)
Lambic Digest #930 Fri 06 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Please read the header, Duh! (Jim Liddil)
Here's some distressing news.....or is it? (STROUDS)
Re: Lambic Digest #929 (September 05, 1996) (PVetter966)
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: Thu, 5 Sep 1996 7:43:22 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Please read the header, Duh!
Russell wrote:
>
> Boy, I'm half-tempted to with all these "postings" that seem to be
> coming through all the time. Maybe I should just quit the internet
> in general and read more books. Like the ones on paper. Nahhh...
Since The Janitor won't do it I will. A polite reminder, use the address:
lambic-request at engr.colostate.edu for unsubscribing. It is common netiquette
to read the digest header and follow the simple straight forward directions.
After all you all learned to use a computer so you probably know how to read.
>
> About a month ago, I tasted my latest pLambic. Brewed around April or
> so, I think. Have to double check to be sure. Anyway, it's damned young.
> And it's -painfully- sour. I pitched a mixed culture I got from someone
> here, I think Dave Sapsis, as well as the dregs from a bottle of Cuvee
> Rene and a bottle of Boon Gueze, and maybe something else. I forget.
> (Pretty sure it's in my notes.) Anyway, I was shocked and amazed, and
> delighted, by how sour the stuff is. Somewhere between a Boon Gueze and
> a Cantillon. Painful, like I said. My mouth is watering just thinking
> about it. It's still pretty young in a lot of ways, but I was surprised,
> especially given some of what I've read here, that it got so sour so quickly.
Get a bottle of American Wheat beer. Add Acetic acid to one bottle to a
concentration of 1000 ppm. Do the same with lactic acid to a level of 2500
ppm. Taste the difference.
It is quite possible that you got a large growth of lactic bacteria. But I
found that even with a "large" innoculum of pure lactic bacteria into unhopped
wort that it took a good month before the lactic level got really pronounced
and the pH down to 3.2. But anything is possible. Anytime you take organsisms
out of one environment and put them in another they may grow better and over
grow the other critters. I have had this phenomenon occur and the problem was
that the beer kept getting more acid. Time will tell.
> I'd be more than happy to share samples of the cultures in exchange for a
> bottle or two of anything someone can make work from it, but I'm totally
> inexperienced about handling cultures. Any suggestions or requests?
Use a racking cane to siphon off some dregs into some fresh unhopped wort.
Then add some amphotericin B to nuke the yeast. :-) You will have a nice
bacterial culture.
> From: "Jim Hodge" <Jim_Hodge at ilsc.com>
> Subject: American lambic?
>
> American lambic?
> To get right to my question: Is a drinkable lambic-type of beer possible using
> completely homegrown flora?
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
Jim
www.u.arizona.edu/~jliddil
- ------------------------------
Date: Thu, 05 Sep 1996 17:29:13 -0400 (EDT)
From: STROUDS at cliffy.polaroid.com
Subject: Here's some distressing news.....or is it?
Here's a bit of interesting information:
Peter Bouckaert, the brewer at Rodenbach (he is the person who gave the talk at
the National Craft-brewers Conference and Trade Show in Boston last April), has
been offered and has accepted a brewing job at New Belgium Brewing Co., Ft.
Collins, CO. Peter, his wife, and family are moving to Colorado in late
September.
What does this mean for Rodenbach? New Belgium? Who the heck knows?
Steve
************
strouds at polaroid.com
************
- ------------------------------
Date: Fri, 6 Sep 1996 01:27:15 -0400
From: PVetter966 at aol.com
Subject: Re: Lambic Digest #929 (September 05, 1996)
please take me off your mailing list.
Thanks.
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