From postmaster at longs.lance.colostate.edu Sat Apr 2 03:13:40 1994 X-VM-Attributes: [nil t nil nil nil] Status: O Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA03774 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Sat, 2 Apr 94 03:13:37 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA02505 for reallambic at longs.lance.colostate.edu; Sat, 2 Apr 1994 00:30:07 -0700 Message-Id: <199404020730.AAA02505 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 #313 (April 02, 1994) Date: Sat, 2 Apr 1994 00:30:07 -0700 Lambic Digest #313 Sat 02 April 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: brew school (Alex Crowe) Belle-Vue defended (Aaron Birenboim) How do you build a Lambic Brewery? ("Andrew R. Ruggles") 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 (to netlib at longs.lance.colostate.edu). ---------------------------------------------------------------------- Date: Fri, 1 Apr 1994 09:49:01 -0500 (EST) From: Alex Crowe Subject: brew school I am currently evaluating the pros and cons of two brewing education programs: the Diploma course at the Siebel inst. and the Master Brewers program at U.C. Davis. I would like to sample the opinions of the readership as to which of these programs is better preparation for brewery ops and ownership. Naturally I have contacted the people involved, but I expect them all to be very proud of their institutes and I need some objective information. Alex crowe at medusa.bioc.aecom.yu.edu ------------------------------ Date: Fri, 1 Apr 94 09:08:42 MST From: abirenbo at redwood.hac.com (Aaron Birenboim) Subject: Belle-Vue defended I had a Belle-Vue hand-carried from belgium last night. It was geueze. Yes, this beer was sweetened, but if memory server, slightly less so than the lindeman's I've ahd, but more than Timmermans. Sourness is almost totally lacking (or masked by sugar). There was a nice horseyness, and spicy edge to it, which IMOHO make it a very worth-while beer. A classic geueze, perhaps not... but I do find boon geueze a bit hard. At the risk of offending some belle-vue bashers... I'll place it above lindemans but below timmermans. I'd choose this above just about any non-lambic (with the exception of liefman's goudenband perhaps...) aaron ------------------------------ Date: Fri, 1 Apr 94 23:00:36 -0600 From: "Andrew R. Ruggles" Subject: How do you build a Lambic Brewery? You're right, Mike -- here goes... I'm currently working on my B.Arch thesis. It is a country brewery with an inn, tavern, and beer-garden in Buffalo County, Wisconsin. I've always been fond of Belgian Ales and more recently, Lambics. So I thought I'd try my hand at designing a Belgian brewery in Wisconsin -- land of "guns, ammo, cheese, and beer" (not to mention the greatest per capita count of oversized fiberglass animals). When I approached Michael Jackson with this notion at the 1993 Minnesota Brew Fest, his reply was, "It's a bit esoteric." I inquired as to his response to which he suggested the best beers are the ones that are characteristic of the area they are produced in. (I should have asked him if the Bud made in London has British intonations.) I've read quite a bit about the product of Belgian breweries, but seldom is there good info on the actual structure itself. So here's the Q's: -What are the predominant materials? -How is natural light used? Is it direct or indirect? -Are there always cobwebs on the mashplate gears? -How big do the cellars need to be to store beer for up to three years? -What do they use for temperature control? -Does the plum of the building have to resemble a construction from Grimm's tales? -What details allow the hop storage lofts to stay dry? -What is the concensus on the use of pumps v. gravity systems? -Should signs be in Flemish? Please feel free to contact me with ideas. Better yet, plans, sections, and a convincing argument to convey to my thesis advisors. You might even make my bibliography! Prost! Andrew ------------------------------ End of Lambic Digest ************************ -------