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Date: Wed, 6 Nov 1996 00:30:09 -0700
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Subject: Lambic Digest #975 (November 06, 1996)
Lambic Digest #975 Wed 06 November 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Various (Jim Liddil)
Cantillon distribution follow up (Mike Sharp)
Re: News (Conn Copas)
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----------------------------------------------------------------------
Date: Tue, 5 Nov 1996 11:36:47 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Various
> I can remember (and it wasn't long ago) when it seemed like I was practically
> the only person who'd been to Belgium. Now of course it seems like everyone
> I know has been there a dozen times, and many of my friends have hunted down
> breweries, cafes and other sites that I'd never heard of. As we all know
> there is a spirit of friendly competition that has pushed all of us forward,
> and I think with shame of my own piddly beers when I see what Jim Liddil and
> Scott Bickham are brewing these days! In fact, it's been much too hard for
> me to keep up: the brewers are doing great, several # at #$ colleagues made it
> to Hansens before me, and there's even Steven D'Arcy, who actually lives in
> Bruxelles and knows the beer scene backwards and forwards. As far as
> one-upmanship is concerned, what's left?
So you are finally marrying the Doctor? :-) Well from my view the series Phil
And Jim Busch wrote about their travels in Belgium was a big inspiration to me.
Over the years Jim and Phill have helped provide a great deal of information on
how the Belgians brew beer as opossed to what has been written by various
authors. You can still have e-amil in Belgium so kkep up the good work and
kkep us informed. :-)
FRancois wrote, egging me on:
> This is just a thought, but a difference between the whole grain wort
> and the extract base wort is complexity of components. Whole grain
> worts probably contains a greater amount of larger molecules (sugars,
> proteins, fatty acids...) than the extract and that for a simple
> reason. The dehydration process breaks down lots of large organic
> molecules into smaller ones. If you have had to feed an infant that
> had difficulty tolerating liquid formula, you may have noticed that
> powdered formula works better, and that for the above reason. If the
> Westmalle yeast had difficulty using the more complex components of
> the wort then fermentation will stick once only those components are
> left. In the other hand, if the wort composition is simpler, then
> fermentation should not stick. This phenomenon seems to affect
> growing populations (underpiched wort), but not larger, more
> established ones (as evidenced by the fact that fermentation resumed
> with a large addition of yeast). It could be that the compounds
> involved are used for cellular growth and reproduction, more that for
> regular cellular maintenance. Of course, this is just a theory, but I
> couldn't help notice the similarity with infant formula. Jim, blast
> away!
I think some of us would counter that generally extract based wort is more
unfermentable that all grain wort. I tend to chalk things like this up to
variability of the process and the actual amount of yeast that each of the
brewers in question actually pitched. Wouldn't know a thing about formula
having committed to breast feeding our child only breast milk. :-) But as has
been pointed out already if you are going to make these strong beers either add
the yeast froma 3-4 liter starter or the dregs from a small beer. Thsi will
solve the problem.
Jim
------------------------------
Date: Tue, 5 Nov 96 13:47:29 PST
From: msharp at synopsys.com (Mike Sharp)
Subject: Cantillon distribution follow up
On Monday I received the included announcement. I have spoken directly
with Mr. Matthias Neidhart of B. United International, and have
obtained his permission to post it here.
I would like to thank B. United International for their clarification
of this issue and invite them to join the list of importers already
reading and participating in this forum.
> B. United International has not touched Cantillon after initially the
> brewmaster Pierre signed a contract with us and four weeks later
> re-assigned the brand to the SHELTON BROTHERS. We wish them good luck
> selling & marketing this wonderful brand.
>
> The stock out in the trade was imported and sold by World Wide
> Imports/The Brickskeller Washington DC some years ago. Besides MA you
> will find this old stock in Illinois, Ohio, and other states. By the
> way, we advised World Wide Imports to have their very old inventory
> destroyed as the cork is already floating in the bottle.
>
> Please check the name & address of the importer on the label. Then get
> in touch with World Wide Imports/Washington DC (phone: 202-882-3333) to
> make them take this old brand off the shelf.
>
> B.United International has just tasted the HANSEN KRIEK/HANSEN GUEUZE at
> the HANSEN BREWERY in Belgium. We may early 1997 bring in some 30 cases
> of each (they are all unlabelled) for some special accounts (eg DBA)
>
> Matthias Neidhart
I have discussed this posting with both Mr. Neidhart and with
Mr. Shelton. It should be mentioned here that there are differing
views on who secured rights to Cantillon and when. I do not wish
to choose sides, nor am I willing to judge.
My intention in mentioning this is to hopefully avoid an ongoing
series of discussions and rebuttals as to the fine points of the
business arrangements. I hope the various parties involved agree
that such a discussion would benefit no one, and would likely
resolve nothing.
As always, comments can be directed to me at msharp at synopsys.com
--Mike
------------------------------
Date: Wed, 6 Nov 1996 10:27:49 +1030 (CST)
From: Conn Copas <Conn.Copas at dsto.defence.GOV.AU>
Subject: Re: News
Phil Seitz writes:
> Perhaps one of the more inspiring moments was when she showed the "cave"
>that goes with our apartment. Cool. Dark. Acheing for dusty gueuze
>bottles. It was the same sensation I had when I got my first apartment and
>realized that the refrigerator was mine and I could fill it with ANYTHING I
>WANTED.
Which provokes me to ask a slightly trivial question that I have been saving
for some time now. A few years ago, there was a critically acclaimed French
film whose title escaped me at the time. It basically involved a guy who was
picked up by a woman on a train and taken back to her place, at which point a
number of slightly surreal episodes occurred. Much was made of the fact that
he was a used-car salesman and hence was assumed to have down-market tastes,
including guzzling beer from the can. The LD relevance to all this is
that at one point he is shown into a room containing nothing but a fridge in
pride of place, like some sort of television. The fridge of course is stocked
full of beer, and he is asked which he would prefer, with the warning that the
gueuze will "destroy your mind", or something similar. The femme fatale
actually turns out to be his wife. Can anyone refresh my memory about the film
title?
------------------------------
End of Lambic Digest
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