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From: jaap@haring.UUCP
Newsgroups: net.misc,net.wines
Subject: Re: Gueuze
Message-ID: <241@haring.UUCP>
Date: Fri, 13-Apr-84 07:10:04 EST
Article-I.D.: haring.241
Posted: Fri Apr 13 07:10:04 1984
Date-Received: Sun, 15-Apr-84 07:36:20 EST
References: <201@ucbvax.UUCP>
Organization: CWI, Amsterdam
Lines: 28
Apparently-To: rnews@turing.LOCAL

Yes, Geuze and Geuze Lambiek, sometimes just called Lambiek (Certainly
not Lambic), is a supposed to be a beer made with spontaneous fermentation.

Alas, nowadays this way of beer making is now done in "controlled"
environments (Breweries).
So if it will be exported to the statesat all, it will probably be made
under the same conditions as the chemic industries refine your patrol.

There are still some small breweries making it in the old fashioned
way. It is difficult, having these huge open tubs of fermenting stuff
around. Always to be on guard to get the wrong style of yeast around,
preventing the overflying birds accidentally drop certain not that
much wanting stuff in the tub. Also important is to get the right kind
of cherries in the mix. Such a Geuze tastes much better then the
industry type. It will probably die out, with the brewers (Not all are
male, one of th best one's comes from a widow, which name I always
forget, especially after drinking the stuff).

When you are in Amsterdam, you can try out about 6 different types of
Geuze. It is just a small subset of the 160 different beers
available.

It will be said to see this discussion to move to net.wines, since we
don't get it here, but net.wines is probably the right place for it.
So I will get a sip of my Grolsch before I start to mourn over the
fate of this discussion.

Jaap Akkerhuis