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Lambic Digest V1 #027
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Subject: lambic-digest V1 #27
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lambic-digest Monday, 20 October 1997 Volume 01 : Number 027
ooh, that hurt
Re: Is it LAMBIC or pLAMBIC?
----------------------------------------------------------------------
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Fri, 17 Oct 1997 15:08:08 -0700 (MST)
Subject: ooh, that hurt
Andrew asks:
> This is fascinating to me. I don't believe I've seen a reference to
> acidification of Lambic (p or otherwise) as a function of an aerobic
> fermentation.
>
> Jim, can you elaborate on this a little more?
>
> I was under the impression it was the lactobacillus working at higher
> temperatures that acidifies the beer. I have a one-year old plambic in
> HDPE fermenters that did not get warm enough this summer to get sour
> enough (or at least that is what I assumed). Should I be keeping the lids
> a little looser?
>
Under aerobic conditions brett will produce acetic acid.
> From: bruce brazil <ibrew at earthlink.net>
> Date: Thu, 16 Oct 1997 11:17:10 -0700 (PDT)
> Subject: Fremont Brewings Lambic
>
> I just wanted to pass this on. I live about 10 miles from Fremont Brewing
> and went there last night to see if they actually had their GABF Silver
> medal lambic on sale to the public. They do!!! Concerning the flavor
> profile, I would say that it definitly fit the style, but not as complex as
> the brews from Belgium. It was alot closer to style than what was passed
> out (the home made stuff) at a past AHA conference during a lambic speech.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Oh, that hurts. :-)
Jim
------------------------------
From: jeff at edm.ca (Jeff Pinhey)
Date: Mon, 20 Oct 1997 14:57:13 -0400
Subject: Re: Is it LAMBIC or pLAMBIC?
Recent comments on the geographic location of a brewery being necessary for
adherence to style do suggest some difficult questions for other styles, as
well as lambic. (can a Pilsener be made outside of Pilsn?)
It is probably important, in the long term view of maintaining access to
this brew we love, to encourage the production of the style elsewhere. As
the global climate changes, we may one day lose the microflora population
that currently supports the style in its current location. Unless we
experiement elsewhere (ok, your disinfected desert won't cut it, Jim, but
my basement might <g>) we could one day lose the true style.
If we discourage the production of lambics in North America (through
slagging people's efforts), we might never discover that part (or parts)
of the continent which actually have a natural microflora that supports the
production of the style in a spontaneous manner.
We have natural lambics, and cultivated ones. Let's encourage the
creation of lambics that aim for a true taste profile - that would be the
best way to protect the "lambic" label from desecration by the Samuel
Adams "Cranberry Lambics" of the world.
:):):):):):):):):):):):)(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(::):):):):):):)
Jeff Pinhey, EDM Environmental Design and Management Limited
Halifax, NS * Moncton, NB * St. John's NF
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End of lambic-digest V1 #27
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