Cantillon
 

Hope you find this website as interesting as I did.

http://www.cantillon.be/

Who's going to give these methods a try then?
I saw a bottle of Rosé de Gambrinus in the shop where I get my Belgian ales from yesterday. I hope they still have some when I go back.

Roger.

the process intrigues me. a guy in my homebrew club is trying a "Texas lambic". gonna let wild yeast ferment the open primary. probably taste and smell like all the refineries and chem plants in our little armpit of Texas!
cool web page. thanks for the link!

i picked up a St. Andrews Ale today. after watching The Open, i had a hanker'n for it.

off the topic, but i wanted to ask you something (RogerN). i saw a show on the Trole in the North Sea and remembered that you said you did S&R on those oil rigs up there. that close to you, or am i way off? :D
man, that's a monster of a rig. we had a rig in the gulf collapse this past week due to Hurrican Dennis. brand new too. hadn't even started drilling......

Keep us posted on the Texas lambic, got a feeling it's going to be Texas malt vinegar :D
Seeing as you've asked DeRoux's Broux here is link to a photo of the ship that I work on.

http://www.craig-group.com/shipping/files/ACF4C32.jpg

We spend a month at a time at the East Brae platform follow this link for info.

http://www.marathon.com/Our_Business/Marathon_Oil_Company/Exploration_Production/United_Kingdom/

Cheers,

Roger.

cool, i'll hit the links and check it out.

yea, i'm a little sceptical about the "Texas Lambic" thing. some of these guy's just like to do things just to try them. i'd rather spend my time and money on brew i like and CAN DRINK! :~) we could always use it on fish-n-chips, right?

St Andrew Ale, made by the Belhaven brewery just down the road from me http://www.belhaven.co.uk/indexintro.html


Good luck with the lambic - it's worth noting that Cantillon only brews over the autumn/winter/spring. When i was there at Easter this year they were making preparations for the last of the brews before the shut down production in the summer due to the heat.

The head brewer was complaining that with global warming and longer hotter summers there was an ever shrinking window over the winter in which he could make good brews

80/-

i'll pass that along to the brewer of the lambic. every little bit of info helps, right?

yea, St. Andrews Ale and Wee Heavy are two of my favorite imports. i especially enjoy them during our 4 days of winter here in Texas! :~)
i worked with a guy from that area also. Bob Page. he did sales for our company's office down in Corpus Christi, Texas. cool guy. funy though. he has a stong accent, and working down in an area where 90% of the population is spanish speaking hispanic. needless to say, he didnt' work out too well, but not from lack of effort!

thanks for the link to Belhaven!

You wouldn't have a recipe for a Wee Heavy clone would you? I can't get enough of that stuff :p

AG, extract, or extract/grain?

Compliments of DeFalco's - Houston ,TX :D

SCOTCH ALE
Deep amber to light brown hue. Strong & malty sweet. Good apertif!
8 lbs. amber malt extract
1 lb. dark brown sugar (end of boil)
1 lb. British pale ale malt
1/2 lb. British cara-pils malt
1 lb. British medium crystal malt
2 oz. roast barley
2/3 oz. Target or Northdown hops (bittering)
1/2 oz. British Fuggles hops (flavoring)
1/2 oz. British Fuggles hops (finishing)
1 pkg. Burton water salts
1 pkg. Windsor ale yeast (or Wyeast #1728 or White Labs Edinburgh Ale Yeast)
1 pkg. Bru-Vigor (yeast food)
1/2 cup brown sugar (priming)
O.G. - 1.070 -- F.G. - 1.015

this is probably more like St. Andrews ale, which I have an AG recipe for at home. or, check w/ the DeFalco's guy's and they can make a recipe for a Wee Heavy.