|
This is the unbelieveable part, at the end of the evening, they said they are having a holiday promotion and dropped three twenty dollar gift cards on our table! The gift cards require that you purchase two entrees while using the gift card, but that's like going to a free meal where you have to pay for some beer!! I thought it was cool. Not sure to whom they hand these out, but bear it in mind when deciding dinner reservations for the next couple of weeks. |
 | | |
| John McCorkle December 17, 2003 03:27 PM PST  Some good info on Lindeman's Frambois Lambic beer...it's an interesting process: (excerpt from the Lindeman's web site @ http://www.merchantduvin.com/pages/5_breweries/lindemans.html) The romantic, mysterious, wild-fermented wheat beers of Belgium’s Flanders are among the world’s rarest beers. The unique natural combination of the Senne River valley; small hills with numerous cherry trees; small farms growing hops, barley and wheat; and wooden kegs with fermentation liquids, has given the region an air-disseminated microflora that has seeded farm breweries for more than 500 years. The mashing process is very much the same as with other styles, except for the unique addition of 30 percent unmalted wheat to the malted barley. Whereas most brewers use the freshest hops during the boil, lambic brewers use aged hops to contribute preservative properties without the bitterness of the herb (this protection is important to the final product, since it is such a long process from start to finish). Singularly, in the world of brewing, no yeast is added to this beer. After the boil, lambic wort is transferred into a coolship (a large, shallow, copper vessel) that exposes the hot wort to the cool fresh air and wild yeast! The fermenting rooms are dark and filled with cobwebs and brewers dare not clean their brewing cellars for fear of losing the natural yeasts. The beer is top-fermented by the wild yeast strains Brettanomyces bruxellensis and Brettanomyces lambicus, whereas most ales use the cultivated yeast Saccharomyces cerevisiae. The yeast enters through louvers in the barn’s walls that are raised during the brewing season. After fermentation, the beer is transferred into "hogsheads" (casks) for two summers of maturation. A second, slower fermentation takes place in the oak. After aging, the base lambic is treated in different ways to make different beers. Without question, lambic is the world’s most unusual and some say best beer. Lambic is unique in that the brewing process often takes several years. Lambics are a complex family of beers, which include dry aperitif beers, full-bodied dinner beers and fruity dessert beers. | ||
| ||
| Leave a Comment: |