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Lambic Digest V1 #040
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Subject: lambic-digest V1 #40
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lambic-digest Wednesday, 21 January 1998 Volume 01 : Number 040
Celis White
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From: isenhour at uiuc.edu
Date: Tue, 20 Jan 1998 11:37:05 -0600 (CST)
Subject: Celis White
Jeremy Bergsman <jeremybb at leland.Stanford.EDU> writes:
> Lenzie Kinyon wrote me after my recent post about his comments about
...
> asked him about the "secret" spice many have suggested to be in Celis
> White. Here is his response:
>
> > The only spices used are the coriander and bitter orange
Several years ago when Celis was first starting, I had the opportunity to
spend an evening with Pierre, at that time he told me that chamomile was
used in the white beer.
After that, when I was out west, I found the white on draft and got a bag
of chamomile tea. An aromatic comparison between the two really seemed to
indicate the spice was in the beer. In a blind validation, I got the
(beer geek) bartender to sniff the beer and tea and he said they were
similar before I told him what the spice was.
Now I guess it could be yeast esters or something, or maybe the recipe has
changed, however I've been using a bit of chamomile in my whites ever
since then, to very good end. My "witboy" recipe placed at one of the
Chicago Beer Society tastings in a blind rating against about 15 very nice
commercial brews.
At the homebrew level I use 3-5 grams of it for the last 15 min of boil,
and sometimes a gram or so dryspicing. Its pretty strong if you get it
fresh so watch it.
Now at home I use fresh herb, as a result of a dryspicing when I
washed out the carboys in the yard, a few months later there was camomile
growing in patches all over. Its pretty hardy and proliferates like mad.
I'm sure that I detected a low level of juniper berry when I was judging
whites at the World Beer Championships, and the other judges agreed once
it was pointed out - I forget which brand it was.
Cheers,
John isenhour at uiuc.edu
ASBC/IBS/AHA/BJCP/AAAS/NYAS/TOOTTOOT
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End of lambic-digest V1 #40
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