I have purchased a case so far. I wish they would exclude the Boston Lager
and Light for more of the Porter or Winter Ale. I am not a big SA drinker
but I love porters and for an American porter I like SA next to the Sierra
"mpomario" wrote in
Eh, SA porter wasn't bad. Pretty good stuff, but not enough of a reason
to buy the sampler for me as there's lots of other porters that I
wouldn't have to deal with a light beer or ubiquitous lager for.
Dan Iwerks thinks that the beer you're drinking probably sucks.
Not to mention the hideous Cranberry Lambic. Yuck. Of course the lambic
name is all marketing, although this year during my customary "give it
a try" from the holiday 12 pack I thought maybe, just maybe there was
some kind of faint horsey-brett background in there somewhere. Then
that nasty fake maple taste - like a stale long john donut that has
been shat upon - washed over my palate dragging the screaming essence
of shat upon cranberry with it. Every year it's about the only beer I
actually really, truly, pour down the drain.
I really like the Fezziwig though, and I thought the Porter was nice -
but why take up space with useless light beer and ubiquitous Boston
Lager? Who knows...? They used to package Fezziwig in these cool curved
22 oz bottles (I think, may have been bigger though) - they should
bring those back.
I dunno about that one. Here is an email from Ken Andrews the resident
microbioligist at tiny Bristol Brewing in Colorado Springs on their
experiments with spontaenous fermentation and lambic styles. I tried
the sour wheat and it was amazing and complex, very very true to style.
He's been isolating wild yeast from Cheyenne canyon raspberries.
Glad to be able to share the excitement of what we have been doing in
our S & B series of beers. We have eight such beers including 1) Oud
Bruin, 2) Aged Pale, 3) Flander's Red, 4) Strong Dark, 5) Grand
Cru', 6) Sour Wheat, 7) Aged IPA & 8) Cuvee' Special. All hand
crafted in individual oak barrels, aged at least six months (some two
to three years), gravity fed, hand packaged, keg Krausened during a
secondary fermentation (lactic acid bacteria) and naturally carbonated.
A few have been transferred to bottles, but most are still in the oak
barrels they were created in.
To produce these beers, I took the microbes isolated from the Cheyenne
Canyon fruit and created a cocktail of wild yeast (4 - 6 strains) and
lactic acid bacteria (6 - 8 strains) with which we inoculated the oak
barrels. Once a boil of these microbes had formed on the inside barrel
surface, we added various mixtures of uncorroborated beers (brewing
yeast fermented) to these barrels and let the wild yeast and lactic do
their thing! Honey is added at regular intervals to stimulate
Peddiococcus growth. With this style, long aging times result in
important taste changes, so storing bottles for long times and tasting
at a later date can be fun.
As to tasting any of these beers. We have one tap dedicated to S & B
and we do very limited (one or two days) releases of each type. There
is a legion of beer geeks who consume these beers ardently and none of
the beers lasts too long. Nothing is on tap currently. However, I can
think of two possible strategies 1) follow the events at Bristol
brewing on our web site and any S & B releases will be detailed and
make sure you are in the tasting room when the beer is released or 2)
working with the brew house staff we can schedule a day/time when you
will be at the brewery and we can arrange a tour and a special tasting
independent of what's on tap. I'll double check this with our
brewers, but I think it would be ok
You only hear of New Belgium because they market the heck out of their
products on a national scale and we aren't near that stage of
development yet, We will be some day I believe.
Let me know if you want to visit BBC-
It's a question of time. Lambic-brewing needs a stable endemic microbial
population that is STABLE. And that cannot be rushed, it takes years to
stabilise. But it will come in the future. However, SA Cranberry Lambic is
as Belgian as mussels with ketchup and Freedom fries...
What makes lambic lambic, Joris? The mashbill? The airborne microbes? The
fact that they ARE airborne? Where it's brewed? The microbes in the barrels
the beer is aged in? The finished character? It's a broad question, but why
not take a swing: what makes lambic lambic?
Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both
The Hotmail address on this post is for newsgroups only: I don't check it,
or respond to it. Spam away.
: No one is questioning the non-lambicness of SA cranberry lambic.
: What about my other post of the work being done at Bristol? Should it
: be "Methode Lambic" ?
No -- keep it simple and use something like "spontaneously fermented beer"
or "lambic style beer"
There is no such thing as "Methode Lambic" whereas "Methode Champenoise"
describes a specific set of techniques that can be used in the making of
Champagne or sparkling wine or even beer.
"Steve Jackson" schreef in bericht
Ah, but that's where my time-factor comes in. Given time enough (for the
sacrosanct stabilisation of the flora), I'm convinced it must be possible.
Well - I do not know about that!! Reason is that that is exactly the way the
West-Flemish "lambic"brewers have proceeded. Where Bockor (Jacobins) have
bought the vessels from Heyvaert, Van Honsebrouck (St. Louis) had done so
already with the Van Haelen inventory. But seen the results of both, I have
serious doubts about such a transatlantique venture. Remark that Peter
Bouckaert took over the Rodenbach yeasts, but had Frank Boon bring over
readily-made kriekbeer for his Transatlantique.
Samuel Smiths have been doing the same in their experimental All Saints
brewery: they sprayed the whole place full of De Troch lambic, at least
that's what Michael Jackson tells! I shudder to think about sanitary
They have to try, and remember that 100 years is NOT a long time...