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Lambic Digest V1 #039
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Date: Mon, 19 Jan 1998 16:43:08 -0800
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Subject: lambic-digest V1 #39
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Precedence: bulk
lambic-digest Monday, 19 January 1998 Volume 01 : Number 039
yet still more on Celis
No more Hanssens??
Re: lambic-digest V1 #38
----------------------------------------------------------------------
From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU>
Date: Fri, 16 Jan 1998 10:49:13 -0800
Subject: yet still more on Celis
Lenzie Kinyon wrote me after my recent post about his comments about
Celis and their beers. Since he was so friendly I went for broke and
asked him about the "secret" spice many have suggested to be in Celis
White. Here is his response:
> Celis White is brewed using a mixture of 2-row and 6-row malt and wheat.
> It is kettle hopped with 3 types of hops. The only spices used are the
> coriander and bitter orange that you mentioned. In the cellar we
> enhance the flavor with a small amount of acetic acid and sugar. Of
> course we ferment it using our strain of Hoegaarden yeast.
>
> Some similar brands produced in Europe utilize oats in addition to
> wheat. However, the oils in oats oxidize easily and contribute to
> stability problems.
I'd like to point out that in my previous post, my mention of the Belgian
Waffle wasn't a reference to Lenzie's information, just a general comment
on info from Belgian brewers.
Oh, Celis. I have always known that they are a quality company making
some of the best beers in the US (how about that dubbel!). Now I know
that they have nice people working there. I wish I could support them
by buying their product! At least I get to Austin a couple times a year.
- --
Jeremy Bergsman
jeremybb at stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
From: "Andrew R. Ruggles" <arruggles at sprynet.com>
Date: Fri, 16 Jan 1998 20:21:42 -0800
Subject: No more Hanssens??
I talked with an importer here in Minneapolis this week, and he said he
can't get any more Hanssens because they are not making any more. Can
anybody confirm or deny this?
Andrew
------------------------------
From: Al Korzonas <korz at xnet.com>
Date: Mon, 19 Jan 1998 16:08:22 -0600 (CST)
Subject: Re: lambic-digest V1 #38
I don't have a % for John Bull, but most wheat malts are 55% wheat.
Alex is 60%, Briess/Northwestern is 65% and Ireks is 100%. I recommend
that you steer clear of the Ireks... it is very dark and has a smoky/
burnt flavour that is completely wrong for Weizens, let alone Lambics!
Al.
Al Korzonas, Palos Hills, IL
korz at xnet.com
My new website (still under construction, but up-and-running):
http://www.brewinfo.com/brewinfo/
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End of lambic-digest V1 #39
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