Lambic Digest #3

eZine lover (@eZine)

Published in 

Lambic Digest

 · 7 months ago

Lambic Digest #3                             Fri 04 July 1997 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 
Contents: 
  Lambic Digest #2 (July 03, 1997) -Reply (Michael Caprara) 
  Faro (John Sullivan) 
  Re: Lambic Digest #2 (July 03, 1997) (kathy) 

 
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Date: Thu, 03 Jul 1997 01:47:04 -0600 
From: Michael Caprara <mcaprara at awwarf.com> 
Subject: Lambic Digest #2 (July 03, 1997) -Reply 

 
I am on vacation and will return to the office on July 9, 1997. 

 
Thank you, 
Michael 

 
------------------------------ 

 
Date: Thu, 03 Jul 1997 05:54:10 -0700 
From: John Sullivan <sullvan at anet-stl.com> 
Subject: Faro 

 
Some friends of mine and I have 22 gallons of lambic fermenting away.  We 
plan to let this evolve into a variety of plambic substyles:  Gueuze, 
Peche, Framboise and possibly a Kriek.  I had a chance to try Boon's Faro 
on tap the other day.  I was quite impressed to say the least. 

 
I have three questions. 

 
1) How do you determine the correct amount of candi sugar to add?  Do you 
just add enough to taste (i.e., add it until it tastes right to you)? 

 
2) How would you bottle the faro.  Does it require pasteurization with 
the extra sugar that you have added... my suspicion is "yes". 

 
3) In your individual opinions, would making faro in the glass be a 
better option? 

 
Thanks! 

 
John Sullivan] 
St. Louis, MO 

 
------------------------------ 

 
Date: Thu, 03 Jul 1997 08:10:59 -0500 
From: kathy <kbooth at scnc.waverly.k12.mi.us> 
Subject: Re: Lambic Digest #2 (July 03, 1997) 

 
Thanks for your work with the digest.  Cheers,  jim booth 

 
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End of Lambic Digest 
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