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Lambic Digest #1007
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Subject: Lambic Digest #1007 (January 07, 1997)
Lambic Digest #1007 Tue 07 January 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: sources for Rocquefort (Stephen Beaumont)
Lambic review in upcoming Barleycorn (Scott Bickham)
Questions about Orval (George De Piro)
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Date: Mon, 06 Jan 1997 08:33:00 -0500
From: Stephen Beaumont <beaumont at netcom.ca>
Subject: Re: sources for Rocquefort
>Subject: re sources for Rocquefort
>
> Any sources for Rocquefort in the Wash DC area?
>
> Reeb!
> Tim Fields .. Fairfax, VA
> fieldst at erols.com or 74247.551 at compuserve.com
I'm certain there must be a good cheese shop in DC that carries Roquefort and perhaps a fine beer
boutique in the area might handle Rochefort, but I don't even know what Rocquefort is, much less
how to find it! ;-)
- -----------------------------------------------
Stephen Beaumont
Toronto, Ontario, Canada
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Date: Mon, 6 Jan 1997 09:54:26 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Lambic review in upcoming Barleycorn
I had the pleasure of participating in a panel which rated several
traditional lambics in a blind tasting. The results will be published
in an upcoming issue of barleycorn, along with our comments. There were
12 gueuze and 7 krieks which were either labeled as traditional or were
recommended by CAMRA or Michael Jackson. Out of deference to Chuck Tobler,
who is writing the article, I will not give the results here, but will Wet
(pardon the pun) your appetite by listing the beers. I didn't have
the opportunity to examine the labels, so spelling mistakes are mine.
In no particular order: Lindeman's Cuvee Rene, Deneve Gueuze, Girardan
Gueuze (black label), Timmerman's Gueuze Caveau, Cantillon, Hansens,
Boon, Lambic Doux (from a house brewery in Brussels?), Vandervelden
(Oud Beersel), Cantillon (a special edition lambic, not a gueuze), Boon
Mariage Parfait Gueuze, Drei Fontainen.
The krieks were blended or produced at seven of the same breweries in
the group above.
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
=========================================================================
------------------------------
Date: Mon, 6 Jan 1997 12:20:21 -0800
From: George_De_Piro at berlex.com (George De Piro)
Subject: Questions about Orval
Hi all!
I'm attempting to salvage a beer by making it into an Orval clone. It
was supposed to be an Altbier, but the Im Schluessel culture I used
seems to be contaminated with Brett., and the beer came out orange due
to my miscalculation of the wort's color. A fellow brewer tasted it
and said that if it had hop aroma it would be a good Orval clone, so
what the heck. All my brewing mistakes should be so horrible...
According to Jackson the Brothers dry hop with Kent Goldings. Knowing
that he is not always accurate (because the brewers probably don't
want all of their secrets in print), I was wondering if anybody out
there in cyberland has any knowledge regarding this.
Also, I have already kegged half the batch and was thinking it would
be very convenient to use hop extract to impart aroma to the beer.
I've never used the stuff. Does it yield a nice aroma, or is it far
inferior to dry hopping?
Thanks for the help. It would be nice to have a few gallons of an
Orval-like beer around. I should have thought of doing it on purpose!
Have fun!
George De Piro (Nyack, NY)
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End of Lambic Digest
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