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Lambic Digest V1 #084
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #84
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Lambic: The Lambic Digest Friday, May 11 2001 Volume 01 : Number 084
RE: Lambic: The Lambic Digest V1 #83
Judging Lambics
----------------------------------------------------------------------
Date: Thu, 10 May 2001 08:18:26 -0400
From: "Parfitt, Steven" <Steven.Parfitt at sea.siemens.com>
Subject: RE: Lambic: The Lambic Digest V1 #83
I'm afraid I will have trouble waiting that long.
I guess I'd want to compare it to a sample of the style you were shooting
for.
What kind of lambic did you make?
I'm going t try a Wit first, then shoot for a Gran Cru. I'm getting a case
of Alaxander Rodnebach for initial taste comparison, and a dozen bottles of
Gran Cru for later comparison if I ever think it hit it right (good excuse
to buy some).
What was your recipe?
Steven
- -----Original Message-----
From: owner-lambic at hbd.org [mailto:owner-lambic at hbd.org]
Sent: Thursday, May 10, 2001 6:10 AM
To: lambic at hbd.org
Subject: Lambic: The Lambic Digest V1 #83
owner-lambic at hbd.org
Lambic: The Lambic Digest Thursday, May 10 2001 Volume 01 : Number 083
I guess that makes 5 of us...
- ----------------------------------------------------------------------
Date: Wed, 9 May 2001 16:44:38 -0600
From: "Beth Fuchs" <bfuchs at chtm.unm.edu>
Subject: I guess that makes 5 of us...
I guess I'm the 5th on the list. My first attempt was made last April,
bottled last December. I'm ready to think about a quick taste to see if it
is horrible, semi-decent or "we shoulda made more of this stuff". Any
suggestions as to what I should look for in tasting besides it being
something I want to drink?
Beth Fuchs
Research Engineer
Center for High Technology Materials
University of New Mexico
1313 Goddard SE
Albuquerque, NM 87106
(505) 272-7844 office
(505) 272-7801 fax
bfuchs at chtm.unm.edu
- ------------------------------
End of Lambic: The Lambic Digest V1 #83
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------------------------------
Date: Thu, 10 May 2001 09:46:01 -0400
From: "Patrick D. Bernardo" <bernardo at cyberwar.com>
Subject: Judging Lambics
This is a wonderful question!
"It being something that I want to drink" is generally my only
consideration, and a pretty easy one to meet for me, but this seems like
it'd be a really good topic for discussion.
I guess that what you are looking for is the "depth" of the taste. That is
many times plambs are simply just aggressively sour (in a one-dimensional
way). I'd look for a complexity in the taste. The lactic sourness should
blend with the other flavors from the bacteria.
Any other thoughts?
Patrick.
> Date: Wed, 9 May 2001 16:44:38 -0600
> From: "Beth Fuchs" <bfuchs at chtm.unm.edu>
> Subject: I guess that makes 5 of us...
>
> I guess I'm the 5th on the list. My first attempt was made last April,
> bottled last December. I'm ready to think about a quick taste to see if
it
> is horrible, semi-decent or "we shoulda made more of this stuff". Any
> suggestions as to what I should look for in tasting besides it being
> something I want to drink?
>
> Beth Fuchs
> Research Engineer
> Center for High Technology Materials
> University of New Mexico
> 1313 Goddard SE
> Albuquerque, NM 87106
> (505) 272-7844 office
> (505) 272-7801 fax
> bfuchs at chtm.unm.edu
>
> ------------------------------
>
------------------------------
End of Lambic: The Lambic Digest V1 #84
***************************************
************************************************************************
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