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Lambic Digest #1055
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Subject: Lambic Digest #1055 (March 29, 1997)
Lambic Digest #1055 Sat 29 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
whatever. (Jim Liddil)
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Date: Fri, 28 Mar 1997 8:05:52 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: whatever.
Al wrote:
>
> Jim writes:
> >First just a nit, but you still aren't making true lambic. Only in Belgium is
> >REAL, TRUE lambic made. I have had great success lately by racking the beer to
>
> According to J-P Van Roy (Cantillon), "You can make Lambic anywhere!"
> The key is that there are some rules about wheat percentage (which I'm
> too lazy to look up), that the wheat is unmalted, and that the beer
> must be spontaneously fermented. If you opened up your cooling wort
> to the Arizona sky and out came something palatable, you could legally
> by Belgian standards) call it Lambic.
Ok whatever. Some feel that Lambic should be given an appellation. I was
coming from that philosophical standpoint. I suppose as long as we know the
origin of the beer and such it doesn't matter.
>
> 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.
Oh come on Al. This issue has been discussed here and elsewhere regarding this
unscientific notion of the "night air" and other nonsense. JUst like the
people who think autoclaving won't kill pedio on an o-ring. The microbiota for
making weird sour beer probably occurs in many places. I recently had a cider
that was SURPRISINGLY gueuze-like. It was made using apples and no pure
cultures. Also the wood plays a significant role in this. Brett is a probelm
in the wine industry. I just think that weird, soru beer from any where but
the Senne valley should not be called lambic.
I also disagree with Todd since I am trying to figure out what is or is not
important in making lambic-style beer. I'll never figure it out if I jsut dump
the dregs from whatever into whatever to end up with whatever.
Jim
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End of Lambic Digest
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