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06-10-2014, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/10/lambic-in-1932.html)
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One of my big problems is harvesting information then forgetting about it before I have time to use it. Like this article about Lambic in the Brewers' Journal.
It seems to be a translation of an article from the French-language brewing periodical, "Petite Gazette du Brasseur". It provides a tantalising glimpse into pre-war Lambic brewing.
"LAMBIC
Visitors to Belgium usually wish to taste some of the beers typical of that country, such as Lambic or Faro, though they afterwards admit, not infrequently, that their palates would require a certain amount of education before they could fully appreciate the special qualities of these beverages. One of the characteristics of these beers consists in the use of grain other than barley. Wheat is generally used in the form of raw grain mixed with malt. The quantity employed may be even equal to that of the malt, it is usually said that wheat beers froth a great deal, but it would be more correct to say that they hold their head better than all-malt beer. Lactic and acetic acid are very quickly produced in them, and this is one of the characteristics of the Special Brussels beers. The high percentage of acids produced esterifies the alcohol during storage and gives the typical aromas to these beers. Use of different kinds of wheat gives special characteristics to the beers, while rye, oats and buckwheat are also occasionally used in addition."
Brewers' Journal 1932, page 581.
"their palates would require a certain amount of education" what a polite way of saying they spat out Lambic in disgust. because that's probably what happened when it was first sampled by the unwary or unwarned.
I'm not an expert in Belgian styles and their history. So the fact that I hadn't heard of grains other than barley or wheat in Lambic doesn't necessarily mean anything. It doesn't surprise me. In the Middle Ages and early modern periods beer in the Low Countries and Northwest Germany was often brewed from multiple grains. Using a combination of barley, wheat, oats and rye wasn't unusual.
The high acid content shouldn't surprise you. I thought it was mostly lactic acid in Lambic, but don't quote me on that. In general, pleasant acidity in beer usually comes mostly from lactic acid.
Now something about fermentation:
http://1.bp.blogspot.com/-8-P5jHQFTGY/VC0b16GWv9I/AAAAAAAAVY8/9IuqgcJg3Tc/s1600/DeCoster_Gueuze_1952.jpg (http://1.bp.blogspot.com/-8-P5jHQFTGY/VC0b16GWv9I/AAAAAAAAVY8/9IuqgcJg3Tc/s1600/DeCoster_Gueuze_1952.jpg)"The fermentation methods adopted in the breweries may resemble either bottom or top fermentation. In the first case the temperature is kept below 50 deg. Fahr. and the yeast settles on the bottom of the fermenting vessel. The top fermentations are carried out at the temperature of the air and the yeast comes up. In certain cases the fermentation is spontaneous and started by organisms from the air or in the casks. This fermentation is very slow, and is not now used in the breweries devoted to making these beers."
Brewers' Journal 1932, page 581.
What an odd thing to say: "may resemble". It implies that while they may look on the surface like top- or bottom-fermentation, something else is really happening. But the last part I find most surprising. That Lambic brewers no longer spontaneously fermented. Is he only talking about larger commercial Lambic brewers? He must be, because the little ones around today I think have always stuck with spontaneous fermentation.
The way they blended also has some surprises:
"Additions of wort or very acid old beer play a very important part in the brewing. These are made in variable proportions to suit the taste of customers, and sometimes even vinegar or acetic acid are added. The old beer is acid and has passed through a sequence of diseases. If it is added to the casks, it is advisable to pasteurise it by heating it for a short time at 158 deg. Fahr. If the old beer is added before fermentation, it may be boiled for a few minutes in the copper and afterwards passed over the refrigerator before mixing with the wort in the starting vessel."
Brewers' Journal 1932, page 581.
Remember recently in a piece about brewing during WW II in Belgium (http://barclayperkins.blogspot.nl/2014/09/belgian-brewing-in-ww-ii.html) it was mentioned that vinegar was used to sour blends in place of Lambic? It's clear that the practice pre-dated the war. Surely just adding vinegar to make it sour is cheating?
I can't imagine that old Lambic is pasteurised today before blending. And I'm certain no-one blends in old beer before fermentation starts. I t makes you realise that blending Lambic hasn't necessarily always been performed ass it is today.
I think that's enough for today. Next time we'll be learning more about the people who drank it.
More... (http://barclayperkins.blogspot.com/2014/10/lambic-in-1932.html)
http://3.bp.blogspot.com/-3KC1KM37c0o/VC0btro8s6I/AAAAAAAAVY0/yjTtYI4JOZY/s1600/Frik_Gueuze_1962.jpg (http://3.bp.blogspot.com/-3KC1KM37c0o/VC0btro8s6I/AAAAAAAAVY0/yjTtYI4JOZY/s1600/Frik_Gueuze_1962.jpg)
One of my big problems is harvesting information then forgetting about it before I have time to use it. Like this article about Lambic in the Brewers' Journal.
It seems to be a translation of an article from the French-language brewing periodical, "Petite Gazette du Brasseur". It provides a tantalising glimpse into pre-war Lambic brewing.
"LAMBIC
Visitors to Belgium usually wish to taste some of the beers typical of that country, such as Lambic or Faro, though they afterwards admit, not infrequently, that their palates would require a certain amount of education before they could fully appreciate the special qualities of these beverages. One of the characteristics of these beers consists in the use of grain other than barley. Wheat is generally used in the form of raw grain mixed with malt. The quantity employed may be even equal to that of the malt, it is usually said that wheat beers froth a great deal, but it would be more correct to say that they hold their head better than all-malt beer. Lactic and acetic acid are very quickly produced in them, and this is one of the characteristics of the Special Brussels beers. The high percentage of acids produced esterifies the alcohol during storage and gives the typical aromas to these beers. Use of different kinds of wheat gives special characteristics to the beers, while rye, oats and buckwheat are also occasionally used in addition."
Brewers' Journal 1932, page 581.
"their palates would require a certain amount of education" what a polite way of saying they spat out Lambic in disgust. because that's probably what happened when it was first sampled by the unwary or unwarned.
I'm not an expert in Belgian styles and their history. So the fact that I hadn't heard of grains other than barley or wheat in Lambic doesn't necessarily mean anything. It doesn't surprise me. In the Middle Ages and early modern periods beer in the Low Countries and Northwest Germany was often brewed from multiple grains. Using a combination of barley, wheat, oats and rye wasn't unusual.
The high acid content shouldn't surprise you. I thought it was mostly lactic acid in Lambic, but don't quote me on that. In general, pleasant acidity in beer usually comes mostly from lactic acid.
Now something about fermentation:
http://1.bp.blogspot.com/-8-P5jHQFTGY/VC0b16GWv9I/AAAAAAAAVY8/9IuqgcJg3Tc/s1600/DeCoster_Gueuze_1952.jpg (http://1.bp.blogspot.com/-8-P5jHQFTGY/VC0b16GWv9I/AAAAAAAAVY8/9IuqgcJg3Tc/s1600/DeCoster_Gueuze_1952.jpg)"The fermentation methods adopted in the breweries may resemble either bottom or top fermentation. In the first case the temperature is kept below 50 deg. Fahr. and the yeast settles on the bottom of the fermenting vessel. The top fermentations are carried out at the temperature of the air and the yeast comes up. In certain cases the fermentation is spontaneous and started by organisms from the air or in the casks. This fermentation is very slow, and is not now used in the breweries devoted to making these beers."
Brewers' Journal 1932, page 581.
What an odd thing to say: "may resemble". It implies that while they may look on the surface like top- or bottom-fermentation, something else is really happening. But the last part I find most surprising. That Lambic brewers no longer spontaneously fermented. Is he only talking about larger commercial Lambic brewers? He must be, because the little ones around today I think have always stuck with spontaneous fermentation.
The way they blended also has some surprises:
"Additions of wort or very acid old beer play a very important part in the brewing. These are made in variable proportions to suit the taste of customers, and sometimes even vinegar or acetic acid are added. The old beer is acid and has passed through a sequence of diseases. If it is added to the casks, it is advisable to pasteurise it by heating it for a short time at 158 deg. Fahr. If the old beer is added before fermentation, it may be boiled for a few minutes in the copper and afterwards passed over the refrigerator before mixing with the wort in the starting vessel."
Brewers' Journal 1932, page 581.
Remember recently in a piece about brewing during WW II in Belgium (http://barclayperkins.blogspot.nl/2014/09/belgian-brewing-in-ww-ii.html) it was mentioned that vinegar was used to sour blends in place of Lambic? It's clear that the practice pre-dated the war. Surely just adding vinegar to make it sour is cheating?
I can't imagine that old Lambic is pasteurised today before blending. And I'm certain no-one blends in old beer before fermentation starts. I t makes you realise that blending Lambic hasn't necessarily always been performed ass it is today.
I think that's enough for today. Next time we'll be learning more about the people who drank it.
More... (http://barclayperkins.blogspot.com/2014/10/lambic-in-1932.html)