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Lambic Digest V1 #028
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lambic-digest Monday, 27 October 1997 Volume 01 : Number 028
Nomenclature and marketing
Lambic Sighting
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From: George_De_Piro at berlex.com (George De Piro)
Date: Tue, 21 Oct 1997 08:29:36 -0700
Subject: Nomenclature and marketing
Hi all,
Jim Liddil recently wrote quite a bit about the improper use of the name
"Lambic."
The topic is one that should concern all beer drinkers. Many beer
styles are being bastardized by brewers in the USA. Widmer produces a
wonderfully hoppy Vienna. Pyramid HefeWeizen is amazingly subtle in
its ester and phenol character. Zip City's Oktoberfest beer was rich
with fruity tones.
The point is that Lambic is not the only style of beer being
misrepresented by U.S. brewers. Consumers are being misinformed every
day. Educated drinkers remember the mislabeled beers and avoid them,
but many more drinkers believe that they are tasting a fine example of
a style that they never had before.
The only thing that can be done to stop this is to educate drinkers.
When the people of the U.S. know enough about beer to be disappointed
when a product does not live up to its name, the brewers will have to
be more careful with their labels. It's up to people like us to bring
knowledge to the masses.
As far as the use of the term "Lambic" goes, it is my opinion (at the
moment) that since it is not an internationally recognized
"appellation," any beer made in the true manner (naturally fermented,
etc.) can be honestly called a Lambic. If a human inoculates it with
the various microflora, the term "pLambic" (or "Lambic-style beer)
seems more appropriate.
I'll stop now...have fun!
George De Piro (Nyack, NY)
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From: Norman Dickenson <norman.dickenson at sonoma.edu>
Date: Tue, 21 Oct 1997 08:36:58 -0700
Subject: Lambic Sighting
Gopher it! Lambic Sighting 10/21/97
The Chapeau Gueuze produced by the De Troch
Brewery has in the past been a sweetened and cloying
affair of which I am not particulary fond. Recently
I went to a local chain super-liquor store and
found this Gueuze with an add-on label stating
"traditional". It is a distinctly non-sweetened
traditional Gueuze with medium lactic sourness
and an interesting oaky-corky flavor. It is, though,
rather one-dimensional, lacking distinctive
Brett horsiness or enteric contributions. While
definitely worth trying, it is not in the same league
as the Cantilon, Boon and Lindeman CV Gueuzes.
There was little or no sediment.
- -norman-
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End of lambic-digest V1 #28
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