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Lambic Digest V1 #062
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lambic-digest Monday, 18 May 1998 Volume 01 : Number 062
Special brew at Villers (Belgium)
Microbiology lab book question
South Dakota?
Re: lambic-digest V1 #61
Re: lacto cultures
----------------------------------------------------------------------
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
------------------------------
From: blacksab at midwest.net (Harlan Bauer)
Date: Sun, 17 May 1998 20:41:10 -0500
Subject: Microbiology lab book question
Does anyone own a copy of MICROBIOLOGICAL METHODS? This is the textbook used
at Siebel for their *Brewing Microbiology and Microscopy* course. I'm
considering buying it, but it ain't cheap, and I'd like to know a little
more about it's contents before I plop down $125.
Thanks, and private email would be fine,
Harlan.
Harlan Bauer ...malt does more than Milton can
Carbondale, IL To justify God's ways to man.
<blacksab at midwest.net> --A.E. Houseman
------------------------------
From: "Leo Demski" <leodemski at hotmail.com>
Date: Sun, 17 May 1998 23:18:05 PDT
Subject: South Dakota?
Hey Y'all! In a few weeks, I'm going to be heading out to the Black
Hills of South Dakota for a 3 month long archaeological dig. Being from
South Florida (which is still home to the stupid at # at &! bottle law which
restricts entry to so many wonderful lambics, wits, trappist ales, and
even the majority of interesting micro-brews), I am interested in
finding out if anyone knows anything about the availability of said
Belgian, p-belgian, or other exceptional beers in that general area?
I'll probably also make forays into Colorado and possibly Nevada, and
will be driving up through Arkansas and Missouri...Its not exactly the
much lusted after Beer tour of Belgium, but you have to make due with
what you have...
Also, a few Belgian culture theory/philosophy questions (since drinking
a good lambic or wit, often makes me think in a philosophical way,
pondering life, the universe, and the origins of the yeast species)...
Over the last four years, I've been trying to perfect a wit
recipe...Originally it used orange blossom honey as an alcohol-aroma
booster that I've since changed to candi sugar...but what is the
difference between dark and light candi sugar? Would using dark just
mean my beer would be darker? What kind of sugar is it? Is it the
equivalent of adding regular table sugar that has been crystalized into
large chunks? For that matter, on a historic cultural level, how
prevalent is sugar in the average Belgian diet?
Obviously they have refined chocolate and pastries (and beer) to the
level of "to die for"...
By the way, thank you all for the excellent contributions to this
on-line journal! I have subscribed to it for several years, and it has
been quite useful for my Belgian dabblings, as well as thought-provoking
and interesting...I look forward to many years of more of the same!
- -Leo Demski
Historical archaeology grad student
University of South Florida, Tampa
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
------------------------------
From: "Douglas Alan Moller" <damoller at clandjop.com>
Date: Mon, 18 May 1998 06:41:21 -0500
Subject: Re: lambic-digest V1 #61
> 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.
Doug A Moller
------------------------------
From: danmcc at umich.edu (Daniel S McConnell)
Date: Mon, 18 May 1998 11:29:49 -0400
Subject: Re: lacto cultures
>From: Brian J Walter (Brewing Chemist) <walter at lamar.ColoState.EDU>
>
>Howdy,
> Recently I aquired several Witbier yeast slants and a lacto slant from
>the YCKC. The yeasts all had a nice film of white/tan growth on them that
>agrees with what I am used to. The lacto slant didn't have any visible
>growth on it though. Since it is not a yeast, and I am not familiar with
>it I didn't question it.
>
> I started culturing up all the yeasts and the lacto by the same
>procedure, scaping the inocculation loop across the surface of the slant
>and then quickly transferring it to a vial with sterile wort in it. The
>yeast all took off right away. The lacto has yet to build up any
>pressure, and does not yet taste sour (2.5 weeks later).
>
> Does lacto really grow this slow, or is it possible my slant didn't have
>any lacto on it?
Hi Brian:
Well, anything is possible (including death in transit), but here are a few
things, pointers etc to try and sort out this problem. The lacto will not
look like yeast on slant, the growth will be much less apparent. I used to
provide these cultures in MRS broth in addition to the MRS slant (which
mostly confused people) and perhaps I should go back to that method. At
least then you would have a microstarter to boost.
The lactos grow well in MRS broth prepared with DISTILLED water. They do
grow slow, especially at room temperatures, preferring to grow in the mid
30C temperature range. In wort this can easily take a week at room
temperature (at least at my room temperature). Even hop tolerant lactos
don't seem to grow well in the presence of high hop rates. You didn't
mention whether your sterile wort was hopped or not. The lacto starter
will not develop pressure, but will simply become cloudy and sour.
If you send it to me, I can check it out and replace, refund, make a MRS
broth starter, or whatever it takes to help you infect your beer.
Dan
------------------------------
End of lambic-digest V1 #62
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