What do you think of the Holiday Samplers from SA?

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
Nevada.
Reply to
mpomario
"mpomario" wrote in news:x0jvd.651664$mD.530447@attbi_s02:
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.
Reply to
Dan Iwerks
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.
Reply to
Randal
"Randal" wrote in message
There is. The Cranberry Lambic may be a travesty, but it's been getting consistently more authentic...as authentic as an American-brewed "lambic" will ever be.
-- Lew Bryson
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Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both available at The Hotmail address on this post is for newsgroups only: I don't check it, or respond to it. Spam away.
Reply to
Lew Bryson
I agree on the Lambic. Last year it was undrinkable. This year the nose is closer to a belgian and the cranberry punctuates with tartness pretty well, I thought.
Reply to
mpomario
What is a fezzewig?
I do like SA porter and thought this year's Winter brew is darn tasty.
Jon
Reply to
zeppo
The Fezziwig is a fine offering from SA. One of the best around and best in the holiday pack. Looky here.
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Reply to
mpomario
Some is OK and it is a fun and good intro for new micro drinkers but I think their inclusion of a Light (used to be Lightship) says alot about who they are and market to.
Reply to
Arptro
I enjoy a SA occasionally and would really like to try their Porter, but I refuse to by a "light" beer.
Eugene
Reply to
Eugene
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-
Cheers-
Ken.
Reply to
Randal
"Randal" schreef in bericht news: snipped-for-privacy@c13g2000cwb.googlegroups.com...
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...
Joris
Reply to
Joris Pattyn
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?
-- Lew Bryson
formatting link
Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both available at The Hotmail address on this post is for newsgroups only: I don't check it, or respond to it. Spam away.
Reply to
Lew Bryson
"Lew Bryson" schreef in bericht news:3sYAd.7929$ snipped-for-privacy@newssvr33.news.prodigy.com...
Ah, Lew. That's a good one. First - there's a difference IMO between lambic and spontaneously fermented beer, and to be honest, in the above message, 't was me that was guilty of the mix-up. "Lambic" ought indeed to be reserved for the beers of spontaneous fermentation in the Payottenland area, in the same vein really that Champagne is a name reserved for the sparkling wines, made following certain principles in the area around Vezelay, Epernay, Reims, etc. Just as it is possible to make excellent sparkling wines elsewhere, I'm sure that it is possible to make a decent - or even excellent - beer of spontaneous fermentation anywhere else, including the New World. More so, as I have serious qualms about the "airborne" thing of that microbiological flora for the Payottenland. Rural as it might be in places, the original area includes the whole of Brussels, and the air quality in that part of the world has not exactly be of the best in the last century... It's there that, again, the word "endemic" comes in. In a lambic brewery, everything (woody) is simply soaked with the "right" kinds of beasties. That lambic is such a variable thing, exactly relates to that, depending on a lot of momentaneous data, which will give the genus X a more pronounced character in the lambicpipes of the far corner in brewery Y - if you catch my drift. The excellence of the gueuze blender, exist in overcoming that variability to blend all those lambics into one, that will give the best gueuze possible. What makes lambic lambic, then? Exactly that, IMO: the, always overattenuated (that's the term they use themselves), bone-dry quality, that is immediately thirst-quenching, sourish and infinitely complex character that is exactly the result of a layered fermenting of dozens of yeast and bacterial strains, that have co-operated to make the brew. If you realise how complex a beer can be, that has been fermented by just the one cultivated strain (ever had P.U. or Budvar straight from the lagertank?), than you start appreciating what this "teamwork" (though that's the wrong expression, it's all about competition) of bacterial strains can do. And the gueuze is that lambic squared. To catch it in words is our goal, but it remains elusive, and tasting as many lambics and gueuzes from the real source, is always most educative or enlightening (that is a cliché, I know, but it isn't any less the truth for that).
To come back to our first beer, the cranberry lambic from SA, fulfills none of the above requirements. I would eat my hat, BTW, if it is really spontaneously fermented. A scoop: the American importer of Cantillon is currently having cranberries fermented in pipes at Cantillon brewery. Once that's ready, compare for yourself.
Sorry for the verbosity, but that question of yours is enough to fill a library, ;^} Joris
Reply to
Joris Pattyn
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" ?
_Randal
Reply to
Randal
: 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.
Reply to
Bill Benzel
"Randal" schreef in bericht news: snipped-for-privacy@z14g2000cwz.googlegroups.com...
I think I need to taste first, before forming an opinion. All research is valuable, anyway. Joris
Reply to
Joris Pattyn
I like that distinction, even though in some ways I'm not a huge fan of the appelation controlée. To me, a pilsner is a style, not a mark of origin. Then again, I refuse to purchase any cheese labeled "parmsean" that isn't indeed so.
But for lambic, for some reason, it fits. If, for no other reason, than to not set expectations that other spontaneously fermented beers can't match.
I don't know. I'm not aware of many examples currently. Most of the attempts that I'm aware of have been, as far as I know, what I would somewhat facetiously label semi-spontaneously fermented. They've dumped a wide variety of yeasts and bacteria into the mix and let it go crazy, but they didn't necessarily just leave it open to pick up whatever's in the air. Although, arguably, lambic has less to do with that than other factors anyway.
And I'd venture to guess that *that* is what makes lambic, lambic. As I understand, the exposure to air is relatively short, but the fermentation and aging vessels are full of accumulated microflora that have a very strong effect on the beer. I'd be willing to be that if an American brewer got hold of some of those vessels and then made a beer in the States following general lambic recipes, overattenuation and aging, and did so in those vessels, they'd get something very close to what a Belgian lambic brewer would get.
And that may be why some of the non-Belgian examples aren't quite up to snuff: there's that lack of years worth of unique yeast and bacteria colonies going to work on the beer.
-Steve
Reply to
Steve Jackson
"Steve Jackson" schreef in bericht news:DRhBd.38046$Cl3.16708@fed1read03...
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 issues...
Exact.
They have to try, and remember that 100 years is NOT a long time... Cheers, Joris
Reply to
Joris Pattyn

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