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Lambic Digest #1068
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Subject: Lambic Digest #1068 (April 22, 1997)
Lambic Digest #1068 Tue 22 April 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Vanberg&deWulf (Rich Webb)
April News, 1997
How do you bottle? (Dave Suurballe)
acetic acid (Todd Gierman)
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----------------------------------------------------------------------
Date: Mon, 21 Apr 1997 07:53:19 -0700
From: Rich Webb <rbw1271 at clavius.ca.boeing.com>
Subject: Vanberg&deWulf
I'm not sure how appropriate this is to this particular mailing list.
However, a club member sent this to club members, and I thought that I'd
send it on to this list. One hopes that it is a worthwhile thing to have
done...
Rich Webb, Emperor of the Brews Brothers
Brethren and Sistren,
Thought some of you might want to browse over to their site and receive
their
spiffy catalog and their occasional mailings.
Also, I made some minor cosmetic changes to the website. I'm contacting
the
web-farm today and getting the ball rolling on our new site.
Nelson, Webmaster for the Brews Brothers
Visit our Website at http://members.aol.com/novembeer/glead.htm
- ----------
From: owner-belgianexpertsmail at realbeer.com on behalf of Vanberg and
Dewulf
Sent: Thursday, April 17, 1997 3:46 PM
To: belgianexpertsmail-out at realbeer.com
Subject: April News, 1997
April 1997
Vanberg & DeWulf News
"The Experts in Belgian Beer Since 1982"
http://www.belgianexperts.com
Hello all,
Lots has been happening here in Cooperstown, and at last we've caught up
the web page to tell you about it.
News on Brewery Ommegang
- New photos are up at http://www.belgianexperts.com/brewpicts.htm
Our first piece of equipment has gone in, and the inside is starting to
look as fabulous as the outside!
- We promised this two months ago, and have finally posted it:
"What do Bette Midler, Yoko Ono, and Gwyneth Paltro all have in Common
with Brewery Ommegang?" (http://www.belgianexperts.com/roland.htm)
- And finally, our "Mystery Brewer" is unveiled. Please check out
http://www.belgianexperts.com to meet Bert, and learn about why he's
come here from Belgium! Send him an e-mail at info at belgianexperts.com
to welcome him to the U.S.
Vanberg & DeWulf Update:
>From the importer who brings you the finest collection of artisanal
Belgian Ales, now comes the broadest assortment on tap! Read about our
wonderful Belgian ales that are now available in many markets on draft.
Frank Boon's mom shares 3 of her seafood recipes using her son's
lambics. http://www.belgianexperts.com/recboon.htm
And finally, our special offer this month: buy any 6 authentic Belgian
beer glasses from us, and we'll send you a complimentary "World's Most
Active Yeast Culture" T-shirt as well. Call 800-656-1212 to receive a
catalog or place your order.
Enjoy the warmer weather!
Don, Wendy, Kelly, Amy & Bert
- ---------------------------------------------------------------------------
Vanberg & DeWulf, The Experts in Belgian Beer Since 1982.
http://www.belgianexperts.com
For mailing list changes, send mail to
belgianexpertsmail at belgianexperts.com
for instructions.
------------------------------
Date: Mon, 21 Apr 1997 11:24:53 -0700
From: Dave Suurballe <suurb at apple.com>
Subject: How do you bottle?
Silly me. I should have asked this before bottling, not
after, but I didn't predict it would be such a problem.
How do you digesters bottle? What bottles? Corks?
Crowns?
I thought I'd use champagne corks in the Belgian 375s
that I've been amassing for years. The corks cost a
buck apiece. The beer in each bottle cost me a dime.
My wine corker didn't work too well with those corks.
It's broken now. Eleven of the corks were destroyed.
The others are in there so tight I'm afraid I'll never
get them out again.
I brewed a new wort and put it on the lees of the batch
I bottled, so I've got a year or so to figure out how
to bottle this new one. Any advice?
Suurballe
------------------------------
Date: Mon, 21 Apr 1997 21:18:53 -0400 (EDT)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: acetic acid
I would maintain that the Brett can produce a hell of a lot of acidity
through the formation of acetic acid. This occurs most likely though the
oxidation of ethanol. Keep oxygen off the beer and blend the hell out of
it with young p-lambic, if you find the old stuff too sour that is.
And yes, boys and girls, big Brett pellicles beget litlle Brett
pellicles. But, oh, are they ever cute. They tend to drop to the bottom
of the bottle after a year or so.
Todd
------------------------------
End of Lambic Digest
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