Copy Link
Add to Bookmark
Report
Lambic Digest #1051
Return-Path: postmaster at engr.colostate.edu
Received: from srvr20.engin.umich.edu (root at srvr20.engin.umich.edu [141.212.2.26])
by srvr5.engin.umich.edu (8.8.5/8.8.5) with ESMTP id DAA21882
for <spencer at srvr5.engin.umich.edu>; Tue, 25 Mar 1997 03:02:55 -0500 (EST)
Received: from redheat.rs.itd.umich.edu (0 at redheat.rs.itd.umich.edu [141.211.83.36])
by srvr20.engin.umich.edu (8.8.5/8.8.5) with ESMTP id DAA02392
for <spencer at engin.umich.edu>; Tue, 25 Mar 1997 03:02:54 -0500 (EST)
Received: by redheat.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id DAA21569; Tue, 25 Mar 1997 03:02:53 -0500 (EST)
Received: from longs.engr.colostate.edu by redheat.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id DAA21561; Tue, 25 Mar 1997 03:02:51 -0500 (EST)
Received: (daemon at localhost) by longs.engr.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA11131 for reallambic at longs.engr.colostate.edu; Tue, 25 Mar 1997 00:30:10 -0700
Date: Tue, 25 Mar 1997 00:30:10 -0700
Message-Id: <199703250730.AAA11131 at longs.engr.colostate.edu>
From: lambic-request at engr.colostate.edu (subscription requests only - do not post here)
To: lambic at engr.colostate.edu
Reply-to: lambic at engr.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at engr.colostate.edu
Subject: Lambic Digest #1051 (March 25, 1997)
Lambic Digest #1051 Tue 25 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
bottle culturing (Todd Gierman)
Re:Cherry Beers (Jeff Pinhey)
Re: Lambic Digest #1049 (March 23, 1997) (David Bermudes)
Wyeast 3787 (korz)
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at engr.colostate.edu
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
All commercially related announcements should be sent to lambic-request
for approval prior to posting. Unapproved commercial announcements
are prohibited.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at engr.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Mon, 24 Mar 1997 09:39:14 -0500 (EST)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: bottle culturing
> Date: Thu, 20 Mar 1997 22:58:55 -0500
> From: fespourteille at mmt.com (Francois Espourteille)
> Subject: Bottle culturing
>
>
>
>
> cycloheximide mean? Can you determine (very generally) what some of
> the bugs are in your cultures? I have recently cultured Cantillion
> dregs along with Oud Beersel dregs with good results. The microflora
> refrained. I would be interested in knowing more about the specific
> composition of the Cantillion dregs (i.e. what is alive after 1 or 2
If anything is alive at this point, and there usually is life in the
dregs of Cantillon, then it is almost certainly Brettanomyces, lactos,
and pedios. That's pretty much what I've seen in Cantillon. However, from
the "old" Boon gueuze (pre-93), I've cultured two Sacchromyces strains.
Jim Liddil has played with them, and I think that he found them to be
hardier in the presence of high acid levels than most strains (but I
suspect that these were added manually at bottling time).
I've just read the past three LDs. Yes, there's them that likes their
special broths and fancy gadgets and the knowledge of everything that
sits in their starters, but I advocate a different approach: yes, the
anarchist's approach. I mean, I, too, sit in a research environment
sorrounded by millions of dollars worth of equipment, but how many
p-lambic brewers are in a similar situation? No, I say that if you can
get starters growing from the following beers, then you are on your way to
the makings of a p-lambic: Cantillon, Lindemans Cuvee Rene or other
specialty lambics (not available here? forget Boon), Dentergems Wit, Schultheiss Berliner Weiss,
Orval, Oerbier and Stille Nacht. Orval will supply Brett only, whereas
Dentergems will give you Sacchromyces and lactos. Lindemanns may or may
not give you Brett, but probably S. cerevisiae and a lacto. Basically
if you can get a starter going from many of the others then you will
almost certainly have Brett, as the Brett is the last thing to get
killed off - it's far hardier than most S. cerevisiae.
I like the art aspect of p-lambic making, better than the science.
Afterall, lambic making as a process is one of the least scientifically
controlled in the industry of brewing.
Todd
------------------------------
Date: Mon, 24 Mar 1997 13:09:31 -0400
From: jeff at edm.ca (Jeff Pinhey)
Subject: Re:Cherry Beers
The New Glarus Cherry beer was the best
>
>
>Cherry flavor I have ever tasted in any Kreik like concoction. Does
>
>anyone know what kind of Cherries they use?? The Apple beer was very
>
>good too, but not outstanding like the Cherry. The Uff-Da is a
>
>Coffee-like winter Stout; also very good. I had a Cherry Porter from
>
>some brewery in northern Wisconsin, any guesses as to what it might have
>
>been called? I had very good beers from Sprecher too. The
>
>Leinenkugels's were alright, but a little more corn or rice, light
>
>american-like than I prefer. I have heard about Cherryland Brewing and
>
>want to try their products, what's the best style they make? All in all
>
>I think Vermont (Magic Hat, Otter Creek, Long Trail, Catamount, Shipyard,
>
>
>Tunterhill..) and Wisconsin make the best microbrews; anyone else think
>
>anyother states should be added to this list?
>
Just got back from Montreal, and a tour of two belgian style breweries,
Unibroue, and Seigneuraile.
Unibroue make a still cherry beer that starts out as a stout, and is then
cultured with a cherry/yeast/bacterial/who knows what else mix that is
imported from Belgium as part of a joint venture with Liefmans. The beer
is called Quelque Chose! ("Something Else!") It is designed to be served
warm, like a gluwine. The label says minimum 30 deg C, max 70 deg. C.
I've had it cool, and right up to the 70. Best warm. Intense cherry,
sour, great drink, great packaging.
Unibroue also make a very good wit, Blanche de Chambly, and interesting
strong beers (La Maudite, L'Eau Benite and Le Fin Du Monde) (The Damned,
Holy Water, and The End of the World) as well as a malt whiskey scented
beer called Raftman and a medieval brew called La Gaillard (the woman
brewer?). A new beer in the Singel style is coming soon. Great glassware
and T-Shirts too.
La Seigneuraile makes stronger abbey type beers. Very good, cleaner than
perhaps one might want for the style, but with excellent malt and sugar
taste and smooth to drink.
Anohter new Belgian out there is a beer called L'Infidel, and the micro
Cheval Blanc has an association with La Chouffe which has resulted in a
Canadina brewed A' Chouffe, which I have but have yet to open. I also
brought home pumpkin beer made at MacAuslan in Montreal in association with
Buffalo Bill's, and some Eau benite to go into my new Eau benite trappist
style glass.
If you wish to look for a "state" in North America with the best beers,
Quebec will give any place a run for its money, with Brasal, GMT (german
lagers, although GMT now make a wit); MacAuslan, Boreal, and a couple I do
not recall (ales, including St. Ambroise Stout, oe of the best I have ever
tasted); and of course, the Belgians. There are also several brew pubs in
the Montreaol area that make great beers.
Cheers.
#######################################################
Jeff Pinhey, Halifax, Nova Scotia
------------------------------
Date: Mon, 24 Mar 97 13:59:53 -0000
From: David Bermudes <dbermude at vionpharm.com>
Subject: Re: Lambic Digest #1049 (March 23, 1997)
Concerning the use of cyclohexamide with CaCO3 plates, it works fine. I
do it regularly and it seems quite stable. David Bermudes
------------------------------
Date: Mon, 24 Mar 1997 12:08:00 -0600 (CST)
From: korz at xnet.com
Subject: Wyeast 3787
Ron asks about Wyeast 3787.
I have tried it. The starter (1.040 OG, fermented at 70F) smelled
horribly of bananas, so I made it a point to ferment the main batch
at the cold end of the range... I was shooting for 60F, but accidentally
the crawlspace dropped to 52-55F. The yeast chugged away happily and
while I have not yet bottled this beer, the airlocks did not smell
strongly of bananas. I think the key to this yeast is to ferment
it at the cool end of the ale range.
Al.
Al Korzonas, Palos Hills, IL
korz at xnet.com
------------------------------
End of Lambic Digest
************************
-------
