From postmaster at longs.lance.colostate.edu Wed Feb 16 03:15:34 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA25563 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Wed, 16 Feb 94 03:15:28 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA09493 for reallambic at longs.lance.colostate.edu; Wed, 16 Feb 1994 00:30:08 -0700 Message-Id: <199402160730.AAA09493 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 #279 (February 16, 1994) Date: Wed, 16 Feb 1994 00:30:08 -0700 Lambic Digest #279 Wed 16 February 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Re: Torrified malt (Paul Jasper) 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: Tue, 15 Feb 1994 11:40:13 -0800 From: paul at rational.com (Paul Jasper) Subject: Re: Torrified malt On 14 Feb, 10:13, "Phillip R. Seitz" wrote: > 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. I thought "torrefied" usually meant puffed, like popcorn. Funnily, this word isn't in my dictionary - it usually has everything I look for. I've used torrefied barley in home-brews before and it gives a nice nutty flavor. So, I was wondering how you could pop barley that had already been "cooked". Does DeWolf-Cosyns call this "torrefied malt", or do you have another, less ambiguous list of ingredients for De Dolle brews? > 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. Hmmm... I think he mentions it, but I can't really remember. This is my last day at Rational and I've already packed away all my books. I start a new job tomorrow, and I'll be resubscribing to the Lambic Digest as soon as I can, but it might be a few days before I unpack the Almanac. I'll take a look then and see what I can tell you. I also have a large collection of CAMRA's What's Brewing newspapers. I'm sure one of Michael Jackson's columns was about De Dolle Brewers, so I'll have a search for that, too. >-- End of excerpt from "Phillip R. Seitz" It's good to hear these beers are reaching at least part of the US. Here's hoping they make it as far as California... - -- - -- Paul Jasper - -- RATIONAL Software Corporation - -- Design Support Tools - -- ------------------------------ End of Lambic Digest ************************ -------