From postmaster at longs.lance.colostate.edu Sun May 22 03:00:49 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA10669 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Sun, 22 May 94 03:00:45 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA29541 for reallambic at longs.lance.colostate.edu; Sun, 22 May 1994 00:30:06 -0600 Message-Id: <199405220630.AAA29541 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: lambic at longs.lance.colostate.edu Subject: Lambic Digest #350 (May 22, 1994) Date: Sun, 22 May 1994 00:30:06 -0600 Lambic Digest #350 Sun 22 May 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Re: Lambic Digest #349 (May 21, 1994) ("Phillip R. Seitz") 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: Sat, 21 May 94 10:43:10 -0400 From: "Phillip R. Seitz" Subject: Re: Lambic Digest #349 (May 21, 1994) Todd Gierman is now the proud father of a pellicle, but notes: >Gueuze, or so I am told - plenty of Brett and bugs in the "old") and a 5 ml >pedio starter (which may have been too little). I believe that this >"primary" fermentation lasted roughly 3-4 weeks (slowed down by cooler >temperatures in the winter) and ended at a gravity of 1016. There was >quite abit of Brett character at that point but no souring. However, in Now, I'm not the person to be authoritative on lambics, but remember that Guinard says higher temperatures (+/-75F) of summer are important to developing your sourness, as pedio is a warmth-loving lactic producer. In other words, (in theory at least) you won't get the sourness you want if you keep the beer at cellar temp only. Perhaps you could take your lambic with you to the beach? John Lenz asks: >Hey Phil, in #348 did you really mean to say > >> . . . that most of Liefman's beers are blended, filtered, and >> sweetened, . . . > >Unfortunately, I've yet to visit the brewery, or Belgium for that >matter, but from the reading, and drinking, I've done I think you >should have said Rodenbach here. According to Jackson (I'm working Nope. This is precisely what we were told by one of the brewers, and indirectly confirmed by me and Jim Busch by tastes of beer directly from the fermenters. These samples were VERY sour; I loved them, but then I don't have any taste buds left either. Also: > Has anyone out there had a chance to compare the import >Rodenbach Grand Cru side-by-side with the Belgian version? I'd like >to, because the one bottle I've had that was brought back from >Belgium was an incredibly complex, rich beer. While the import is a >fine beer in its own right, I don't think it is nearly the beer that >the Belgian version is. When I discussed this briefly with Michael The beer that came over in this most recent import wave was in a very sad condition. I've heard that the Rodenbach brewery had some process troubles a while back, and I can only think that they dumped the trash beer on us. However, there is a new batch now showing up in the stores that I'm told is much truer to form. Rodenbach and Vanberg and DeWulf have done great things for us, but I think both of them should have been embarassed (if not ashamed) to sell the crappy Grand Cru we've received over the past few months. Phil ------------------------------ End of Lambic Digest ************************ -------