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Usenet Posted 21 years ago
Usage

Estery?

Belgian-Style Lambic
Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored.
(from
http://www.cnn.com/FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/3.html)

What is estery?
Joseph
  

Top answer

[nq:1]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. [/nq] Tasting of esters? ) ester: any of a class of often fragrant compounds that can be represented by the formula RCOOR' and that are usually formed by the reaction between an acid and an alcohol with elimination of water Now my question is, what's "lambic"?

— Usenet

  • [nq:1]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored.
  • [/nq] Tasting of esters?
  • ) ester: any of a class of often fragrant compounds that can be represented by the formula RCOOR' and that are usually formed by the reaction between an acid and an alcohol with elimination of water Now my question is, what's "lambic"?
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18 Answers
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[nq:1]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. (from[/nq]
http://www.cnn.com/FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/3.html)
[nq:1]What is estery?[/nq]
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[nq:1]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. (from http://www.cnn.com/FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/3.html) What is estery?[/nq]
The new RP. Ri
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nancy13g had it:

I've always thought that the characteristic of esters is unripe green apples.
[nq:1]ester: any of a class of often fragrant compounds that can be represented by the formula RCOOR' and that are usually formed by the reaction between an acid and an alcohol with elimination of water[/nq]
That's one which never left me: Acid + Alcohol => Ester + Water
[nq:1]Now
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nancy13g filted:
[nq:1]Now my question is, what's "lambic"?[/nq]
People who pronounce the L in "palm", "salmon" and "almond"..r
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In our last episode,
(Email Removed), the lovely and talented nancy13g
broadcast on alt.usage.english:
[nq:1]Now my question is, what's "lambic"?[/nq]
E.g.
ba-BAH ba-BAH ba-BAH ba-BAH ba-BAHHH
lambic pentameter.

Lars Eighner (Email Removed) http://www.io.com/~eighner/ Writing comes more easily
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[nq:2]Now my question is, what's "lambic"?[/nq]
[nq:1]E.g. ba-BAH ba-BAH ba-BAH ba-BAH ba-BAHHH lambic pentameter.[/nq]
Surely "a beer, a beer, a beer, a beer, a BEER!"
Ida Goode-Johnson
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[nq:2]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. (from http://www.cnn.com/FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/3.html) What is estery?[/nq]
[nq:1]The new
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[nq:1]What is estery?[/nq]
BizarroRonE?

Steny '08!
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[nq:1]Belgian-Style Lambic Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. (from http://www.cnn.com/FOOD/resources/food.for.thought/beverages/alcohol/homebrew/guide/Styles/3.html) What is estery?[/nq]
Reminescent of
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[nq:1]Tasting of esters? (Similar to fruity, lemony, sugary, etc.?) ester: any of a class of often fragrant compounds that can be represented by the formula RCOOR' and that are usually formed by the reaction between an acid and an alcohol with elimination of water[/nq]
Thank you.
[nq:1]Now my question is, what's "lambic"?[/nq]
Lambic is a sour Belgian beer.
"Making a p(seudo)lambic
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