3. Re: media coverage: need help to refute

[Guest guest]

, there may be a yeasts specific to Lambic (Wyeast

Lambic #3278) and then rely upon airborne bacteria (acetic

bacterium) to finish the ferment. That would similar to the

vinegar process (wine to vinegar) as well as to kombucha.

Kombucha starting off with one of its yeasts (principally;

Saccharomycodes & Schizosaccharomyces) and then upon

airborne bacteria (acetic bacterium) to finish the ferment.

I tried to read the web site but high school French was a

long time ago.

Traditionally in home brewing KT we add both the bacteria

and the yeasts this helps establish the predominance of the

strain and helps to avoid pathogens . If we just put tea and

sugar together (for either Lambic or kombucha) the result

likely would be mold.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com Santa Cruz, CA.

...................original message

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3. Re: media coverage: need help to refute

Posted by: " (in Belgium) " cathcartes@...

marcandella_c

Date: Wed Aug 30, 2006 2:55 am (PDT)

Hi ,

2006/8/29, Baker :

> But the thing I need help on is a recent letter writer

claims that kombucha

> is nothing more than " lambic ale " (made from wild bacteria

and yeasts)

I can just answer to this part. Lambic has no need and above

all _no

possibility_ to be inoculated. Here (sorry, in French) :

http://home.tiscali.be/pajottenland/fr/payot/biere/lambic.ht

m

" L'université de Leuven essaya en vain la fermentation avec

des

ferments soigneusement cultivés " means that

" The University of Leuven tried unsuccessfully to brew

lambic with

carefully cultivated ferments " (not sure of this last word)

The difference between Lambic and Kombucha is that if you

let the tea

and sugar mix without inoculation you get mold...

I don't know if this helps you.

(in Belgium)