From postmaster at longs.lance.colostate.edu Tue Feb 15 03:21:59 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA02350 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 15 Feb 94 03:21:54 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA25179 for reallambic at longs.lance.colostate.edu; Tue, 15 Feb 1994 00:30:05 -0700 Message-Id: <199402150730.AAA25179 at longs.lance.colostate.edu> Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here) Errors-To: lambic-request at longs.lance.colostate.edu From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) To: reallambic at longs.lance.colostate.edu (subscriber distribution list) Subject: Lambic Digest #278 (February 15, 1994) Date: Tue, 15 Feb 1994 00:30:05 -0700 Lambic Digest #278 Tue 15 February 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Ara and Oerbier ("Daniel F McConnell") Ara and Oerbier Torrified malt ("Phillip R. Seitz") Arabier and Oerbier (Spencer.W.Thomas) Sour Mashing ("Bill Kitch") Send article submissions only to: lambic at longs.lance.colostate.edu Send all other administrative requests (subscribe/unsubscribe/change) to: lambic-request at longs.lance.colostate.edu Back issues are available by mail; send empty message with subject 'HELP' to: netlib at longs.lance.colostate.edu A FAQ is also available by netlib; say 'send faq from lambic' as the subject or body of your message. ---------------------------------------------------------------------- Date: 14 Feb 1994 06:43:22 -0500 From: "Daniel F McConnell" Subject: Ara and Oerbier Subject: Ara and Oerbier Both of these as well as Stille Nacht, Cantillion Gueuse, Kriek and Rose de Gambrinus (She's got clothes on!) arrived in Michigan last week. Needless to say my bank account is somewhat diminished. The Oerbier is wonderful, perfect sweet/sour balance IMHO. It does appear to have a viable yeast culture, but it is still a little early to tell. DanMcC ------------------------------ Date: Mon, 14 Feb 94 10:13:53 -0400 From: "Phillip R. Seitz" Subject: Torrified malt Paul Jasper replied to Teddy Winstead about the De Dolle Brouwers and Roger Proetz's comments on the malts going into their beers: >Incidentally, I'm not sure how you can have "torrefied malt"; perhaps >he means "torrefied barley"? Actually, this is the roasted malt that's available from DeWolf-Cosyns; I'm sure it's being used in microscopic amounts for coloring only. Paul, does he say what Stille Nacht is made of? I've always loved this, and thought it had a wonderful taste of apricot nectar. Phil ------------------------------ Date: Mon, 14 Feb 94 14:23:54 EST From: Spencer.W.Thomas at med.umich.edu Subject: Arabier and Oerbier Bill Slack writes: > I am told that the Oerbier yeast is actually the fermenting yeast used by > Rodenbach. So THAT's why it reminds me so strongly of Rodenbach. And Phil Seitz says > These beers are available in the Washington, D.C. area, but I think > nowhere else. Well, they're available in Michigan. The Stille Nacht is *excellent*. Tart, refreshing, sweet, and very alcoholic. But it doesn't taste strong, I think due to the tartness. Sort like a dacquiri (sp?) doesn't taste strong. I'd give it ****. My ranking is: 1. Stille Nacht 2. Oerbier -- much more suitable for casual consumption, and, to me, like a cross between Rodenbach and Goudenband. It has that nice "candyish" aroma that so many brown Belgian ales do, but it's so well balanced by the tartness (lactic, I assume?). 3. Arabier -- a light version of Oerbier, it wasn't, to my palate, as well balanced (between sweet & sour, rather than the traditional beer balance of bitter & sour). And Paul Jasper gives ingredient lists. Maybe "torrefied malt" is something like Biscuit or Aromatic malt? All this talking makes me thirsty, I'm going to have to go by the beer store on the way home, now. =S ------------------------------ Date: Mon, 14 Feb 1994 17:46:28 -0600 (CST) From: "Bill Kitch" Subject: Sour Mashing In an attempt to get a bit of sourness in my recreation of a Saison I followed Noonan's procedure published in the 1993 _Zymurgy_ special issue. Quite to my surprize it worked. I infused 1.5 lb pils malt w/1.5 qt water to 150F. Rested 1.5 hrs for sacrification. Added cool water until temp was 120F. Pitched an additional handfull of malt, stirred, and covered w/plastic wrap. I had trouble keeping the mash up to 120F. It dropped to about 90F overnight. After the first night I opened the reactor. The surface of the mash under the plastic wrap was brownish-gray. The smell was truly repugnant. I skimmed the top layer off. Under the top layer the mash was corn yellow. replaced the plastic wrap and let it ferment another night. The next morning the was again a brownish-gray layer on top of the mash, but this time much thinner. The underlaying mash was again corn yellow. It tasted very tart and sour. I skimmed the top layer and added the rest of the sour mash to my normal mash and proceeded with the mash as I normally do. The pH of the "normal" mash was below 5.0, even after adding 3 tsp of calcium carbonate. I didn't want to add any more calcium carbonate so I left the mash at a low pH. I'd estimate the pH was 4.8 but it's hard to say with the pH papers I was using. The rest of the mash proceeded as normal. After sparging the pH was 5.1. I got a tremendous quantity of break material in this batch. I had a whole gallon of trub left after syphoning off the wort. I normally get about 1 to 1.5 qt (for a 5 gal batch). The beer is fermenting as I type. Will let you know how it comes out. My preliminary conclusion is that is a feasible method for souring beers. I feel like I could get adequate control over the process after 3 or 4 trys. Sante' WAK ------------------------------ End of Lambic Digest ************************ -------