From postmaster at longs.lance.colostate.edu Wed May 25 07:26:08 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA08604 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Wed, 25 May 94 03:39:29 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA21451 for reallambic at longs.lance.colostate.edu; Wed, 25 May 1994 00:30:08 -0600 Message-Id: <199405250630.AAA21451 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 #352 (May 25, 1994) Date: Wed, 25 May 1994 00:30:08 -0600 Lambic Digest #352 Wed 25 May 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Some comments/questions (Teddy Winstead) What's in Rodenbach bottles ("Phillip Seitz") New Yeast Vendor ("Phillip Seitz") Seeking Belgian ingredient suppliers ("Phillip Seitz") Rodenbach Import (Donovan Bodishbaugh) Corking idea (Jeremy Ballard Bergsman) 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: Mon, 23 May 1994 19:37:44 -0600 (CDT) From: winstead%brauerei at cs.tulane.edu (Teddy Winstead) Subject: Some comments/questions So here are a few comments and questions just to rile things up -- I'm currently in the process of building a brewing system. I anyone using a RIMS system to make lambics? My guess is that all that raw wheat would lead to some kind of problem. (I'm doing a 3 vessel, SS keg setup, email me if you'd like details, I'm happy to tell). I ordered a book entitled "Lambic, Faro, et Gueze" from this outfit in New York called "Librairie Francaise". It's written by Raymond Buren (I think), and it's in French. If you'd like details on getting a copy, email me. Has anyone else seen this? Is it any good? The other book he wrote is entitled "Trappiste et Bieres d'Abbaye", and is no longer availible. Does anyone know where I can get it? I'm going to try to translate the "Lambic, Faro, et Gueze" book as an excercise if it's not too long (mostly because my French stinks anymore), and I'm wondering if people mind if I post chunks of it that I find interesting. Anyone know of any other beer books in French, so that I can practice my favorite activities? (Drinking, brewing, and doing that nasal Hon Hon like Monty Python characters) Lastly (on the non-serious side), soc.culture.belgium has been created, and there are a number of Lambic fans there, as well as a number of Belgian beer fans in general. Check it out! - ----- More seriously -- My two-month old pLambic is still cloudy, and smells disgusting. I'm wondering whether or not the Brett took hold. I was planning on doing a SG reading, and if it comes out above 1.020 perhaps adding another Brett culture on two. Thoughts? Comments? - -- Teddy Winstead winstead%brauerei at cs.tulane.edu winstead at cs.tulane.edu Fanatical Homebrewer ------------------------------ Date: Tue, 24 May 94 09:01:44 -0400 From: "Phillip Seitz" Subject: What's in Rodenbach bottles Jay Hersh commented on the Rodenbach we've been receiving and Vanberg & DeWolf's response that we're getting regular Rodenbach in Grand Cru bottles. I must say that I find this extremely difficult to believe, and that's putting it as a gentleman. The Rodenbach I've had so far in this country has been amongst the worst commercial beer I've ever experienced--watery, dishtowel flavors, etc. Regular Rodenbach is not as robust as the Grand Cru, but it tastes nothing like this. I'm not a conspiracy theorist, but I really think we've had some bad beer dumped on us. One (perhaps) piece of supporting evidence is the rumor that Rodenbach was having some serious fermentation problems a short time back. I gather things have been cleared up, but I suspect I know where the bad beer went to. ------------------------------ Date: Tue, 24 May 94 09:14:54 -0400 From: "Phillip Seitz" Subject: New Yeast Vendor Lambic Digesters may be interested in a new yeast vendor, the Aeonbrau Co., run by Brian Nummer, Ph.D. Brian carries yeasts for a wide range of beers, but LDers will probably be interested in his lambic bugs (Brett, pedio, lacto, and kloeckera). He also has some other interesting-looking Belgian beer yeasts. These all travel under the brand name "Head Start Brewing Cultures." At the moment I can't offer any comments on the quality of these products; I've purchased a lactobacillus delbruckii strain and a combined oud bruin strain, but haven't had a chance to try them yet. Readers should note that Brian will be in Europe in June, so you'll probably just want to get a catalog for the moment (no orders are being taken after May 25). He's also just started a small newsletter, the first issue of which deals with the care and cultivation of brettanomyces and lactic-acid producing bacteria. His coordinates: Head Start Brewing Cultures 921 Bill Smith Road Cookeville, TN 38501 Voice: 615-372-8511 Fax: 615-528-7220 E-mail: BAN5845 at TNTECH.EDU Standard disclaimers apply. In fact, I'm not even sure what HE gets out of this, but... ------------------------------ Date: Tue, 24 May 94 09:20:35 -0400 From: "Phillip Seitz" Subject: Seeking Belgian ingredient suppliers As many of you know, Washington D.C.'s brewing club BURP will be sponsoring a Belgian-styles only contest on November 12. To encourage people to brew for the contest (particularly those who haven't made Belgian beer before) I'm working on a series of how-to articles based on the various Belgian styles. These will be distributed via internet and club newsletters. As part of this I'd like to include a list of places that sell things like orange peel, candy sugar, yeasts, etc. Fortunately the recent issue zymurgy helps cover the yeast end, but I would welcome references from LDers who've found helpful vendors. Please send me any info that you think is appropriate, and I'll integrate it into the final draft. I'll be happy to post the final products here so everyone can read them and talk about what a clueless idiot I am. :-) ------------------------------ Date: Tue, 24 May 1994 10:31:42 -0400 (EDT) From: Donovan Bodishbaugh Subject: Rodenbach Import >From LD #351: > Yes I have. They are not the same. I also called Vanberg & Dewolf and > spoke with Don Feinberg and confirmed this. He indicated that at some > point in the future the bottles bearing the Rodenbach Grand Cru label in > America would in fact contain this beer (he said they would begin having > foil over the crowns when this happens) ------------------------------ Date: Tue, 24 May 1994 10:50:30 -0700 (PDT) From: Jeremy Ballard Bergsman Subject: Corking idea STROUD%GAIA at leia.polaroid.com writes: > There was recently a discussion in this forum about corking champagne bottle > I'd like to offer another option. > > Use normal corks (the right size to fit your bottles!!) and go through the > normal procedure of filling the bottles, softening the corks, and _fully_ > inserting them into the neck of the bottle. [please make sure that you only use > champagne bottles for safety reasons]. > > Here is the key to keeping the cork in place, from an article on making hard > sparkling cider by Jacques Pepin: I have another idea, which I haven't tried yet. Why not insert the cork all the way, then cap with a bottle cap that has had a hole drilled in it for gas exchange. This seems like a quick and easy way to hold the cork in very well. Jeremy Bergsman ------------------------------ End of Lambic Digest ************************ -------