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Lambic Digest V1 #063
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lambic-digest Friday, 29 May 1998 Volume 01 : Number 063
Lost friend
Re: lambic-digest V1 #62
Re: Blenders and brewers and Hanssens
Brettanomyces
Re: oxygen and esters
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From: nancy george <homsweet at voicenet.com>
Date: Mon, 18 May 1998 14:10:06 -0700
Subject: Lost friend
Sorry to take up bandwidth, but we are looking for Fran=E7ois Esporteille.
We've not been updated on his current e-mail address and would like to get
in touch with him.=20
On the lambic/Belgium beer front, please feel free to contact us if you're
visiting Philadelphia from elsewhere-Philly's quite the mecca of Belgium
beers in the states!
Cheers!
Nancy
Nancy & George
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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Home=B0Sweet Homebrew =B0 | | |
Beer & Winemaking Supplies Since 1986 | |
2008 Sansom St. Phila PA 19103 USA | | =20
215-569-9469 215-569-4633 (fax) | |
homsweet at voicenet.com =B0 =B0 |
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From: Jan Carpentier <ping9733 at pophost.ping.be>
Date: Tue, 19 May 1998 20:19:49 +0200
Subject: Re: lambic-digest V1 #62
> From: Peter <73671.1554 at compuserve.com>
> Date: Sat, 16 May 1998 07:49:40 -0400
> Subject: Special brew at Villers (Belgium)
>
> Hi,
>
> Two weeks ago we visited brewery Villers in the small town of Liezele-Puurs
> (Province Antwerp, Belgium), between Antwerp an Brussels.
>
> They had a dark beer that was lagered for 9 months before it was botteled.
> The beer has a odd dry finish and moderate strong alcoholic notes. I bought
> some crates myself of course ;-). The complete lack of sweetness in its
> aroma, gives it a very special character, which sets it apart from most
> other beers.
>
> There is still a small stock available, I just give the coordinates for
> those who are curious to try a very unusual beer.
>
> Brewery Villers
> Liezeledorp 37
> 2870 Liezele-Puurs
> Belgium
>
> Tel.: +32 (0)3 889.88.00
> Fax.: +32 (0)3 889.99.30
you managed to get there just in time. Ysterday, 18 th of may, the
brwerey went out of business. It had financial problems that couldn't be
solved, so they had to close down.
Another of our fine breweries is gone.
------------------------------
From: Jim Wallace <jwallace at crocker.com>
Date: Wed, 20 May 1998 12:59:25 -0500
Subject: Re: Blenders and brewers and Hanssens
>From: Peter <73671.1554 at compuserve.com>
>Date: Wed, 6 May 1998 14:54:42 -0400
>Subject: Blenders and brewers and Hanssens
>Armand Debelder from Drie Fonteinen has installed a small brewery in which
>he plans to brew in the (near) future. It has a small capacitiy, so most of
>his Lambic will still be obtained from other brewers.
>At this moment he is still a "blender" ;-).
..........Peter, in a recent visit with Armand this past March, I was
convinced that his intention was to use this small brewery for the fun of
experimentaion and brewing with friends and not for production purposes.
___________________________________________
JIM WALLACE ... jwallace at crocker.com
http://www.crocker.com/~jwallace
___________________________________________
------------------------------
From: Nathan_L_Kanous_Ii at ferris.edu
Date: Tue, 26 May 1998 08:57:26 -0400
Subject: Brettanomyces
Getting ready to move, my brain is overloading. Am I correct in assuming
that Brettanomyces produces CO2 just like other brewing yeast
(Saccharomyces sp.)?
Nathan in Frankenmuth, MI
------------------------------
From: Al Korzonas <korz at xnet.com>
Date: Tue, 26 May 1998 13:23:38 -0500 (CDT)
Subject: Re: oxygen and esters
Doug writes:
>> I have had banana problems with the Wyeast #1214 (some say it's the Chimay
>strain)
>>and I believe the key to reducing them is to oxygenate well and pitch
>>the dregs of a BIG starter.
>>
>>Al.
>>
>Actually all you need is a large starter. If you over aerate you will
>produce more esters, pitching yeast in greater quantities and cutting back
>on oxygen would be more appropriate. I use this type of control at work to
>get different flavor profiles with different beers using the same yeast.
This topic is a favourite that pops up on HBD all the time. There has been
data to indicate that *some* yeasts produce more esters when *over*oxygenated,
but if you look at the literature as a whole, most of the studies have shown
that ester production increases with a decrease in dissolved oxygen at
pitching time. Furthermore, if you look at the solubility of oxygen in wort
as the SG increases, you will see that it's just about impossible to have
too much oxygen in a 1.060+ wort.
If it works for you, great, but in my opinion, I'd say you are taking some
big risks when intentionally underoxygenating. The only other commercial
brewery I've heard of intentionally underoxygenating was a Scottish brewery
in Noonan's "Scotch Ale."
Al.
------------------------------
End of lambic-digest V1 #63
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