tag:blogger.com,1999:blog-5445569787371915337.post4434586462227910786..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: The beers of LouvainRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-74719437343706956322009-05-24T22:34:50.970-07:002009-05-24T22:34:50.970-07:00Ah, that's what "Cuve-réverdoir" means. Thank you....Ah, that's what "Cuve-réverdoir" means. Thank you.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3964159646539294102009-05-24T09:59:07.737-07:002009-05-24T09:59:07.737-07:00Also, the "cuve à farines" is a adjunct mash-tun I...Also, the "cuve à farines" is a adjunct mash-tun I think. Like the one used to cook raw wheat and oats at the Hoegaarden brewery, separate from the main mash.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11784734438054662182009-05-24T09:54:17.972-07:002009-05-24T09:54:17.972-07:00Step 10 is under-letting. "Cuve-réverdoir" mean a ...Step 10 is under-letting. "Cuve-réverdoir" mean a little vessel between the mash-tun and the kettle, when you can judge the clarity of the must. Finally, it can be useful to be a french brewer! I can also say that in the brewpub where I work (in Montreal, Québec) we sill use a "cuve-réverdoir". But we still mash with a mashing fork too! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-82652775880587124962009-05-24T09:01:16.159-07:002009-05-24T09:01:16.159-07:00Ron, I had some trouble following this. Can't giv...Ron, I had some trouble following this. Can't give translations of these terms without a technical dictionary (and even then...?). The "cuve d'attente" seems a holding vessel where part of the mash is held decoction-style to be added later to the "chaudiere-a-farine" with other elements of the mash for the boil - the copper basically - or boils, rather. The discussion seems in part reliant on the earlier Lacambre book, which I mentioned earlier. I found most helpful their comments on stability and consumer perception of these drinks and the changes in palate over the years.<br /><br />GaryGary Gillmannoreply@blogger.com