"Randal" > schreef in bericht
oups.com...
>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.


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