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Lambic Digest #1056
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Subject: Lambic Digest #1056 (March 31, 1997)
Lambic Digest #1056 Mon 31 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Gueuze fron Ingelmunster ??? (Peter Van Osta)
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Date: Sun, 30 Mar 1997 13:29:29 +0200 (MET DST)
From: pvosta at uia.ua.ac.be (Peter Van Osta)
Subject: Gueuze fron Ingelmunster ???
Hi,
I've read the following:
> I've read where many say that the Zenne/Senne valley is "blessed" with
> the right microbiota to make Lambik/Lambic and this is why it can't be
> made elsewhere. I just checked my notes. Geuze Fond Tradition from
> Browerij Van Honsebrouck is a very good to excellent Lambik/Lambic and
> is brewed in Injelmunster which is nearly as far west as Roeselare!
> Sour, fruity, a little short of horseyness, but a very good Gueuze/Geuze.
The Lambic they used was exposed to the Zenne/Senne valley atmosphere, the
barrels were stored outside the Zenne/Senne valley, but the inoculation
already happened before. The bottling was also done outside the Zenne/Senne
valley. So, although they could "prove" that one could make a "real" gueuze
outside the Zenne/Senne valley, they cheated a bit ;-). It is the microbial
flora during inoculation that counts, and that is specific for each
"micro-environment".
You could inoculate your Lambic in the Zenne/Senne valley and take the
barrels to a cellar in China where you could blend your own gueuze afterwards.
Every Lambic-brewery in the Zenne/Senne valley has its own microbial flora,
combine this with their own recipe for brewing and you can understand that
every Lambic is unique and that the Zenne/Senne valley is the only place
where you can inoculate a real Lambic.
Peter
P.S. take a look at:
http://bioc-www.uia.ac.be/u/pvosta/pcrbier1.html
email: pvosta at uia.ua.ac.be
WWW: http://bioc-www.uia.ac.be/u/pvosta/pcrpers.html
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End of Lambic Digest
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