From postmaster at longs.lance.colostate.edu Fri Mar 18 03:05:54 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA26686 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 18 Mar 94 03:05:51 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA19707 for reallambic at longs.lance.colostate.edu; Fri, 18 Mar 1994 00:30:07 -0700 Message-Id: <199403180730.AAA19707 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 Status: O X-Status: 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 #303 (March 18, 1994) Date: Fri, 18 Mar 1994 00:30:07 -0700 Lambic Digest #303 Fri 18 March 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Enthusiasm vs snobbery (Ed Hitchcock) Aha! (Algis R Korzonas +1 708 979 8583) 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: Thu, 17 Mar 1994 12:37:37 -0400 From: Ed Hitchcock Subject: Enthusiasm vs snobbery I like to think the readership of the Lambic Digest are, as Eckhardt puts it, beer enthusiasts. This is a well chosen term, as it lacks the elitist connotations of "connoisseur" or heaven forbid, "snob". The beer enthusiast recognizes quality in brewing in all its forms. While the "connoisseur" poo-poohs budweiser as a renal by-product, the enthusiast will recognize the effort and quality of the production of this beer, acknowledge the fresh green apple component from a halted krauesening, and may politely decline to drink one if there is another option. And yet, every once in a while, someone in this digest goes and craps on a perfectly good beer. Certainly Belle Vue is not very representative of hearty Lambic character, and may even be somewhat soda-pop like. Indeed, though Morte Subite (framboise) may be slightly more to style it too is still quite sweet and, well, polished for a wide audience. But let's not crap on Lindeman's, folks. Lindeman's is a perfectly decent, nay, a very good beer. It may not have the wild and woolly character of a Cantillon, but honestly, would you refuse to drink one? So gentle readers and fellow beer enthusiasts, let us watch what we say, lest we start to believe what it and become snobs. ____________ Ed Hitchcock ech at ac.dal.ca | Oxymoron: Draft beer in bottles. | Anatomy & Neurobiology | Pleonasm: Draft beer on tap. | Dalhousie University, Halifax |___________________________________| ------------------------------ Date: 17 Mar 94 18:07:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: Aha! Jim writes: >I read with interest the results of brewing with Liefmans yeast. >I have not had the opprotunity to use this yeast, but I assume >it is the culture that Phil and I brought back from the brewery. >FWIW, I used a loop and harvested the top krausen from the second >day of ferment from the large copper fermenter. It was put on a >solid agar slant and plated from there. Too bad if we only got >the clean yeast. Aha! I suspect that your chances of getting lactobacillus would have been much higher if you had been able somehow to bottom crop. Recall that Lactobacillus is an anerobe (facultative or not, I don't recall -- from my own personal experience, I would guess that Pediococcus is facultative, since it appears to create a pellicle but only when exposed to air). I recall from George Fix's article in the 1992 AHA Conference Proceedings, that he recommends drawing samples from the *BOTTOM* of the fermenter, just above the trub/yeast cake, when testing for the presence of Lactos and Pedios. This would imply that the highest concentration of these critters would be at the bottom of the fermenter and that's where we would like to get samples from if we could. Comments? By the way, I'm quite certain that my Pedio is still very much alive in my three carboys of `92-`93 pLambieks. I periodically (accidentally) allow the airlocks to run dry. I notice this by the formation of a white film on top of the fruit. This film is contiguous, not blotchy and not a series of colonies (as mould would be). When I refill the airlocks, the film goes away. This happened most recently this February, more than 22 months after pitching! I really should make time to bottle these beers. Al. ------------------------------ End of Lambic Digest ************************ -------