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Lambic Digest #0988
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Date: Fri, 22 Nov 1996 00:30:08 -0700
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Subject: Lambic Digest #988 (November 22, 1996)
Lambic Digest #988 Fri 22 November 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
storing Cantillon (Wolfgang Wedel)
Samuel Smith's Lambic? (Michael Caprara)
Lambic Digest WAIS-index ("Likovuori Kari")
Belgian Styles (John A. Carlson, Jr.)
Re: Specific Gravity ranges (Scott Bickham)
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----------------------------------------------------------------------
Date: 21 Nov 96 10:47:14 +0100
From: faros at ping.at (Wolfgang Wedel)
Subject: storing Cantillon
I recently bought two cases of Cantillon Gueuze (37,5cl). The bottles are
corked and crown capped. How should I store it? Standing/lying? With/without
the crown cap? What do you think?
Wolfgang
________________________________________________________________
Wolfgang L. Wedel faros at ping.at
Vienna/Austria Fido: 2:310/78.8
------------------------------
Date: Thu, 21 Nov 1996 06:39:34 -0700
From: Michael Caprara <mcaprara at awwarf.com>
Subject: Samuel Smith's Lambic?
Hello! I just saw an article about Samuel Smith trying to make some
Belgian style lambic at a facility in Melborne, England. Is this true? I will
be in Melbourne in two weeks and would like to pay a visit. Any info will
be appreciated. Thanks!
Brewfully Deadicated,
Michael
mcaprara at awwarf.com
------------------------------
Date: 21 Nov 96 18:00:09 +0200
From: "Likovuori Kari" <Kari.Likovuori at amanda.tempo.mol.fi>
Subject: Lambic Digest WAIS-index
I have WAIS-indexed the full LambicDigest archive. The index can be reached
through Beer in Cyberspace Web-service (Homebrewing section)
http://beer.tcm.hut.fi/default_gb.html
or directly
http://beer.tcm.hut.fi/cgi-bin/ldsearch.pl
-=Kari=-
- --
phone:+358 50 525 3608 ** mailto:Kari.Likovuori at mol.fi
http://beer.tcm.hut.fi/Likovuori/ .~~.
** Finnish Homebrewers' Association ** |--|]
** The Finnish League of Independent Beer Societies (FINNLIBS) ** |__|
------------------------------
Date: Thu, 21 Nov 1996 09:32:29 -0700 (MST)
From: jac at access.usa.net (John A. Carlson, Jr.)
Subject: Belgian Styles
And that was his point - many Belgian styles, both by law
>and by "real" stylistic guidelines, have spices. The AHA guidelines only
>allow them in wits. Therefore, the AHA guidelines are whack.
Since many feel that the AHA guidelines are in need of revision why not
draft a set
of what you feel are the perfect guidelines and send them to the AHA for review.
The AHA staff consists of four people! They are constantly revising their
material and
would probably welcome your input. So Russell, Scott and everybody else
who has a more
realistic view of the Belgian beer world. Put a pen to paper or a finger
to the keyboard
and demonstrate your elaborate knowledge! Don't complain, make it happen!
- --John
*---------------------------------------------------------------*
| John A. Carlson, Jr., Esq. voice (303)443-4434 |
| 3100 Arapahoe Ave., Suite 400 fax (303)443-5479 |
| Boulder, Colorado 80303 internet jac at usa.net |
*---------------------------------------------------------------*
------------------------------
Date: Thu, 21 Nov 1996 11:41:48 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Re: Specific Gravity ranges
guy de wit wrote:
> taxes were never based on the legal classifications you mention. they were
> based on the ingredients of the wort. 10 years ago, i learned during my
> courses at the brewery school in gent that the classifications (I, II, III,
> S) were in fact meaningless and only theoretical. the officials of the
> department of "excices and customs" of the ministry of finance never had
> problems in charging the taxes even for an "unclassified" beer.
>
> recently (i mean 93 or 94 - don't know the right date), taxes(excises) are
> due based on the beer (finished product).
This date set off some warning bells, and discussion with Jim Busch and
Michael Jackson confirmed my suspicion. In 1992-93, the EEC met and made
several key decisions that affected the brewing industy. The most
well-known one was the repeal of the Reinheitsgebot, which most German
brewers continue to follow. The other was a switch from determining
the tax rates on Belgian and British beers from pre-boil to post-boil
(initial and final apparent gravity) measurements. In the former
environment, efforts were made to extract as much wort as possible after
the boil, and these are described by Rajotte. Note that when this taxing
method was used in Belgium, the (I,II,II,S) classification system was
also in place. So Guy is correct in saying that these classes no longer
exist today, but as in Germany, most Belgian brewers will likely respect
tradition and continue to brew beers with historically accurate
parameters. There parameters, should of course, be used in formulating
any reasonable set of style guidelines.
Good brewing, Scott
- --
========================================================================
Naval Research Laboratory, Code 6691 E-mail: bickham at dave.nrl.navy.mil
Complex Systems Theory Branch Home or BJCP: 7507 Swan Point Way
Washington, DC 20375 Columbia, MD 21045
(202) 404-8632 FAX: (202) 404-7546 (410) 290-7721
BJCP Web Page: http://www.execpc.com/~ddavison/bjcp.html
=========================================================================
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End of Lambic Digest
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