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Lambic Digest V1 #060
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lambic-digest Wednesday, 6 May 1998 Volume 01 : Number 060
Ommegang
popularity/Chimay
----------------------------------------------------------------------
From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU>
Date: Tue, 05 May 1998 08:21:48 -0700
Subject: Ommegang
Just had the new Ommegang dubbel. Pretty decent. Ester/phenol profile
similar to but lighter than Chimay blue/GR. Oddly dry finish. Strong
alcoholic notes. For those who don't know, this is the new brewery in
New York started by the importers VanBerg and DeWulf.
- --
Jeremy Bergsman
jeremybb at stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
From: Al Korzonas <korz at xnet.com>
Date: Tue, 5 May 1998 11:34:40 -0500 (CDT)
Subject: popularity/Chimay
Mark writes:
>drinking. Lambic is not for everyone and quite frankly I'm glad because
>otherwise I fear that the only place in which it could be purchased is
>at the source.
I think you have this backwards... consider how "limited" the availability
is of Budweiser, Heineken and Guinness...
***
Mike writes:
>Is the yeast in the dregs of chimay comparable to the yeast used for
>fermentation? Anyone been happy with the results of using this yeast?
Yes (it's the same yeast) and yes. It does tend to be a bit difficult to
control, however... it can produce a *lot* of banana and nailpolish
remover aroma, but with cool fermentation temps and *lots* of aeration,
you can keep them under control. Rumour has it that Wyeast #1214 is
the Chimay strain.
Al.
Al Korzonas, Palos Hills, IL
korz at xnet.com
http://www.brewinfo.com/brewinfo/
------------------------------
End of lambic-digest V1 #60
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