On Jan 4, 2008 4:04 PM, Stephen Russell <[EMAIL PROTECTED]> wrote: > > > On Jan 4, 2008 3:19 PM, Paul Hill <[EMAIL PROTECTED]> wrote: > > > On Jan 4, 2008 9:12 PM, Michael Madigan <[EMAIL PROTECTED]> wrote: > > > > Marijuana, magic mushrooms, beer and coffee... > > > > > > > Not all of us are drug users. > > > > It's Friday. Fancy a nice cool beer Mike? > > -------------------------------------------------------------------------- > > Pick any from here > < http://belgianstyle.com/mmguide/example/example.html> > > He might get frustrated because there is no Coors Lite listed. Oh well. > Bad Steve. > > > -------------------------------------------------------------------------------------------------------------------------
I bet that this would be his favorite ;) 17D. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl. Appearance: Pale yellow to deep golden in color. Age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. Flavor: Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated. Overall Impression: Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. from the BJCP Guidelines. -- Stephen Russell Sr. Production Systems Programmer Mimeo.com Memphis TN 901.246-0159 --- StripMime Report -- processed MIME parts --- multipart/alternative text/plain (text body -- kept) text/html --- _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[EMAIL PROTECTED] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
