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General Category => General Homebrew Discussion => Topic started by: anje on January 09, 2012, 08:50:38 PM

Title: Strange question -- Lambics.
Post by: anje on January 09, 2012, 08:50:38 PM
Apologies if this is in the wrong section.

My PI is looking for lambics from which we can recover the bacteria for educational purposes. We're hoping to do some 16S sequencing on them and identify the species for a food fermentations class he teaches.

A year or two ago, we attempted this with Lindemans and had no luck.  I'm not certain if they have a pasteurization step in their process, if the bacteria were simply dead, or if it was something wrong with the class' process or media choice.  (We did some of the steps with anaerobic plates and MRS media, as I recall.)

I would appreciate any suggestions for varieties of lambics that would be available or could be shipped to my department at Purdue in Indiana.  (We have a liquor license, though I don't know the details of it.)  Ideally, these would be actual open-fermented products, not recreations of them.

Thanks in advance!
Title: Re: Strange question -- Lambics.
Post by: dbeechum on January 09, 2012, 09:26:40 PM
I would focus on the more "real" lambics things like Boon, Cantillon, Oude Beersel and avoid anything flavored.
Title: Re: Strange question -- Lambics.
Post by: anje on January 09, 2012, 09:37:58 PM
I would focus on the more "real" lambics things like Boon, Cantillon, Oude Beersel and avoid anything flavored.
I totally agree with you. I'm trying to get some information on what distributor people in the department use for wine, as they may be able to order what I want.  There's nothing but Lindemans Frambroise available locally, to my knowledge.
Title: Re: Strange question -- Lambics.
Post by: tomsawyer on January 09, 2012, 09:51:39 PM
You don't have a Binny's, Friar Tucks or other good liquor store with a selection of craft brews?

You could also purchase a pack of lambic blend or Roeselaire blend from an online beer supplier like Northern Brewer.  They even sell the bacteria separately if you want to skip the isolation process, but wheres the fun in that.
Title: Re: Strange question -- Lambics.
Post by: anje on January 09, 2012, 10:16:53 PM
If there's a good liquor store for craft brews in town, I have yet to find it.  No LHBS either.  Plenty that stock a few good micros, one that now has some IPAs thanks to the constant nagging of my old roommate, but not much for lambics that I've seen.

In this case, the fun is going to be in trying to see what bugs were floating around in the Belgian air, more than attempting a multi-year project at making the stuff.

ETA: I can swing trips to Indianapolis and Cincinnati easily.  Either hubby or I does the trip between home and Cincy every week, but we don't know that area very well yet. Suggestions are welcome.
Title: Re: Strange question -- Lambics.
Post by: mabrungard on January 09, 2012, 10:20:45 PM
Kahn's or Crown Liquors in Indy has a selection of lambics and guezes that should be beyond your Lindemans finds.  You'll have to make a road trip of it!
Title: Re: Strange question -- Lambics.
Post by: jeffy on January 09, 2012, 10:33:12 PM
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?
Title: Re: Strange question -- Lambics.
Post by: tschmidlin on January 09, 2012, 11:51:02 PM
Also consider getting some gueuze instead of straight lambics - since they are blends with younger lambics, I think they would be likely to have more viable cells.
Title: Re: Strange question -- Lambics.
Post by: tomsawyer on January 10, 2012, 01:55:09 AM
I know Oud Beersel has live components, I've brweed with dregs of that and a couple others.  I think the OB bathc came out tooth enamel-removing super-acidic.  I'm saving that for blending.  I think the bacterial components will survive better than the yeast.
Title: Re: Strange question -- Lambics.
Post by: jeffy on January 10, 2012, 02:12:40 AM
You should be able to find Jolly Pumpkin around those parts.  It has quite a bit of live, sour bugs, especially acetic bacteria.  I would be interested in what you actually find in some of these beers.
St. Somewhere bottles Saison Athena with Brett B. if I remember correctly.  Shelton Bros. or JJ Taylor distribute in Indiana.
Title: Re: Strange question -- Lambics.
Post by: anje on January 11, 2012, 03:38:56 AM
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?
I think I met Linda tonight at the local homebrewers' circle meeting.  (I met a "Linda" in town who brews, in any case...)  Seems like a good group.
Title: Re: Strange question -- Lambics.
Post by: jeffy on January 11, 2012, 11:15:10 AM
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?
I think I met Linda tonight at the local homebrewers' circle meeting.  (I met a "Linda" in town who brews, in any case...)  Seems like a good group.

Lives on a farm?
Title: Re: Strange question -- Lambics.
Post by: anje on January 11, 2012, 06:30:09 PM
Check out Jungle Jims on Dixie Hwy in Fairfield (northwest of Cincinnati) for a nice selection also.

Another homebrewer/science type person active in BJCP and in W. L. is Linda Swihart, but I'm not sure how to contact her.  She posted here a couple times in the past.  Maybe she's listening?
I think I met Linda tonight at the local homebrewers' circle meeting.  (I met a "Linda" in town who brews, in any case...)  Seems like a good group.

Lives on a farm?
Yep. Was talking about having to kill some chickens and the raunchy things goats do, when I arrived.