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Lambic Digest V1 #011
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Date: Mon, 8 Sep 1997 10:01:10 -0700
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Subject: lambic-digest V1 #11
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lambic-digest Monday, 8 September 1997 Volume 01 : Number 011
----------------------------------------------------------------------
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Thu, 4 Sep 1997 13:57:00 -0700 (MST)
Subject: RE: lambic-digest V1 #10
> My recipe called for brettanomyces bruxellensis, but Wyeast seems to
> have replaced this with lambic blend. What strains are in this blend? Am
> I going to end up too sour if there are souring bugs in this yeast? I made
Nobody to my knowledge has looked at what is really in the "lambic blend" and
since this is not the first someone has aksed I guess it is time to look. :-o
>
> Sanitation. What lengths do I have to go to to keep these beasties out of
> my other beer?
Don't put it in your other beers. :-)
>
> I want to end up with a pronounced sweetness in the bottle, is this going
> to be possible without pasteurizing? I'd greatly prefer to keep my beer
> alive. If I do have to pasteurize, what is the best way to go about it?
>
After it ferments, 0.2 micron filter it and add sugar and force carbonate. Or
use saccharin, it is unfermentable. All the unpasteurized brands are not sweet
in the bottle excpet those that might use saccahrin.
Then Mike, who gets to it first says,
> If you head this way its unlikely you'll end up with a Lindeman's
> clone. _My_ _own_ opinion on this is that you should look toward using
> a combination of fruit, fruit extract and perhaps even some lactose (or
> similar unfermentable sugar).
Lactose is only unfermentable by "normal" brewing yeast. Brett and some
bacteria will consume this. And as you know the studies from Leuven show that
old lambic is essentially devoid of anything fermentable.
> > but Wyeast seems to have replaced this with lambic blend.
> Jim [you know who you are] would you like to step forward and take
> blame/credit for this?
>
> > What strains are in this blend?
> I haven't a clue. Someone probably has the text of their press release
> announcing the name change. I don't think it really said much though.
> [note: I'm not really interested in restarting THAT flame war.
> If you know what I mean, good. If not, don't worry about it.]
>
Oh come now. Don't we need a good flame war, now that the LD has a new home.
:-)
Jim
ps. the LD (or whatever) needs to have a header and also list of what postings
are in each digest. Or is this beyond everyday programming skills. :-)
------------------------------
From: Ed Westemeier <hopfen at malz.com>
Date: Thu, 4 Sep 1997 17:34:07 -0400
Subject: Re: the name game
Mike Sharp wrote:
>Stephen Baumont writes:
>> Um, I don't know about the competition, but I think that would be a great
>> name for the "new" LD! The Spirit of Belgium Digest!
>
>I think we may have a winner here.
I like it too, but just to forestall objections to "sob," how about considering
Lambic Spirit Digest (LSD)?
That would also allow people using search engines to stumble across it more
easily.
Ed
------------------------------
From: Mike Sharp (Lambic Digest) <msharp>
Date: Thu, 4 Sep 1997 15:06:51 -0700 (PDT)
Subject: RE: lambic-digest V1 #10 (fwd)
Jim Liddil writes:
> I (Mike Sharp) wrote:
> > If you head this way its unlikely you'll end up with a Lindeman's
> > clone. _My_ _own_ opinion on this is that you should look toward using
> > a combination of fruit, fruit extract and perhaps even some lactose (or
> > similar unfermentable sugar).
>
> Lactose is only unfermentable by "normal" brewing yeast. Brett and some
> bacteria will consume this. And as you know the studies from Leuven show that
> old lambic is essentially devoid of anything fermentable.
Yup. You're right Jim. This was a really silly thing for me to say, huh?
Under advice of council I'm going to take the standard "it was early and I
hadn't had any coffee yet" defense. Someone who has run carbon assimilation
and fermentation tests on the critters found in lambic should _really_ know
better.
--Mike, somewhat humbled, but not too much 8-)
------------------------------
From: Bob Ambrose <ambroser at medlib.iaims.georgetown.edu>
Date: Fri, 05 Sep 1997 07:30:21 -0400
Subject: Sprit of Belgium
According to the calendar of events, at the (B.U.R.P.) Brewers United
for Real Potables web site www.burp.org S.O.B. will be.....
Late 1997 / Early 1998
Spirit of Belgium, Date and location to be announced.
Bob Ambrose
Rockville Maryland
BURP Member since '94
------------------------------
From: user at fenland.source.co.uk (Rob & Liz Thomas)
Date: Fri, 5 Sep 1997 16:11:23 +0100
Subject: hello and info
Hello all,
well, after nearly two years off line, it may well be hello strangers,
but all who know me, helo again!
I've been busy brewing uninfected beers for the last 7 months or so in my
new business - the Fenland brewery near Cambridge (UK).
However, now to important matters:
There is a new lambic blender:
Willem van Herreweghen
Volkscafe De Cam
67 Dorps Straat
Gooik
He is apparently using newly made casks from timbers originating at Pilsner
Urquell. He is currently using wort from Boon. Oh, and nothing's ready yet.
The beer MJ tried was a boon, aged for a further two or so years by Willem.
MJ described it as lemony (and something else that I can't remember). This
strikes me as very similar to descriptions of lambic from la becasse (sp?)
in Brussels, which I thought was very drinkable, but lacking in the
complexity a lambic should have.
Also, for weird bug afficionados, Guiness does not have any brett. in it at
any stage and for any market. This is straight from the micro lab at
Guiness Dublin.
That's my lot for the time being
Rob Thomas (ex. ethz.ch)
------------------------------
From: jdecarlo at juno.com (John A DeCarlo)
Date: Fri, 5 Sep 1997 19:24:30 -0400
Subject: Re: Aged Hops
Btalk at aol.com writes:
>If these hop cones are left on the bine until brown, will they be
>properly aged for Lambic use?
Well, I don't know the answer, but I have been reluctant to try
this method. Specifically, considering how hard it is sometimes
to pull the cones off the bine, I worry that you might lose most
of the powder inside. Is this important? I don't know. But I feel
safer letting them age/brown after being picked, where you can
be a little more careful with them.
OK, now we can have a definitive, scholarly response.
John DeCarlo, jdecarlo at juno.com, Arlington, VA
http://www.geocities.com/NapaValley/1113
------------------------------
End of lambic-digest V1 #11
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