Mike T's updated list

[badlee]

Having just reread the new and updated list on the mad fermentationisr,something caught my eye.
I had previously been under the impression that Liefmans Goudenband contained no viable yeast and bugs.
But Mike T now puts it in the yeast/brett/bacteria list as containg viable dregs for home souring fun.
Does anybody have firsthand expetience of this?
My question is mostly prompted by the fact that I have a bottle of this flying over from Blighty by the end of the month and do not want to waste a few oz of good beer in the hopes of culturing,if there is indeed nothing to be had.
Cheers
Lee

 

[badlee]

Apart from the type mistakes,nothing?

 

[Coff]

I've never used the dregs so I can't help you out. Try them in some starter wort and see what you get. Or PM Oldsock and ask him if he has first hand experience with it or was he told the info.

 

[badlee]

Ship,I never though of that. I shall send him the question.
Cheers

 

[dcHokie]

badlee, this comment was posted on the old dregs list:

for posterity: Liefmans has confirmed that their Goudenband is filtered and pasteurized so nothing viable in it ("... the production process of Liefmans Goudenband entails indeed a centrifugation and pasteurization step. Consequently, our Liefmans Goudenband does not contain yeast nor bacteria which were inoculated spontaneously during fermenting."). it was my hope that because Goudenband isn't sweetened, it somehow wasn't dead. alas.
April 15, 2014 at 11:31 AM

 

[badlee]

Thank you very much DC.
That is one baby put to bed.

 

[Coff]

Murderers.

 

[badlee]

I shall have a few pint cans of Lion stout in memory of the brave little bugs that lost their lives for that beer.

 

[badlee]

Reply from Liefmans:

Dear sir,

Many thanks for your interest in one of our beers!

Unfortunately, Goudenband does not contain an intentional sediment of yeast, because the beer is filtered before bottling.
But in order to help you out I can only say that the fermentation process is of the type mixed fermentation, where aside of the initial fermentation with yeast Saccharomyces Cerevisiae Cerevisiae also a spontaneous fermentation occurs in open fermentation vessels, where the beer is spontaneously inoculated with Lactobacillus species which are present in the brewery environment and which cause a slight acidification during the maturation of the beer.

So I think it will not be possible to brew a “Goudenband-like” beer at home because you really need the proper environment (which is present in and around the brewery of Liefmans in Belgium) in order to start the spontaneous fermentation process.
I hope this will not be a too great a disappointment and I can only hope you will find some beer recipes to try at home which will give you many pleasant moments of tastings of your own beers.

Best regards,

Yves Stevens
Responsible Quality Assurance
Duvel Moortgat NV
Belgium

 

[Coff]

Good on them for giving you a thorough reply.

 

[badlee]

Can't fault them on that front.
They may be bug murderers, but at least they have good manners and care enough to reply. That goes a long way in my book.

 

[sweetcell]

badlee, this comment was posted on the old dregs list:

for posterity: Liefmans has confirmed that their Goudenband is filtered and pasteurized so nothing viable in it ("... the production process of Liefmans Goudenband entails indeed a centrifugation and pasteurization step. Consequently, our Liefmans Goudenband does not contain yeast nor bacteria which were inoculated spontaneously during fermenting."). it was my hope that because Goudenband isn't sweetened, it somehow wasn't dead. alas.
April 15, 2014 at 11:31 AM

hey, that's me!