Lambic and the spontaneous fermentation
I am Mimi, the little mouse.
The brewery doesn't have any secrets for me, so follow me and I'll tell you about the beers which are made here.
I am fond of wheat and barley grains, so I am probably the best guide to introduce you to these great beers : Gueuze, Kriek, Faro, etc.
Traditional Lambic is made according to the following rules:
- raw wheat 35%
- malted barley 65%
- dried hops (three years old) : 5 g per liter of beer
- brewing (from 45°c up to 72°c)
- collecting the wort by filtering
- boiling and hopping in the boilers
- cooling down in the cooling tun, in contact with the open air
- natural infection of the wort by wild ferments (bacteria and yeasts)
- pumping the wort at a temperature of 18°c into oakwood or chestnutwood barrels
- spontaneous fermentation, visible in the beginning, slow afterwards
- transformation of all the sugars within three years
- Looks of Lambic:
- Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.