What is lambic beer?

Lambic beer is an unusual traditional Belgian beer that is produced spontaneous fermentation, rather than a careful introduction of specific yeasts and other organisms into harmonized grains. As a result, lambic beer has a very strong taste and the taste of such beers can be somewhat unpredictable, each dose is unique. Many lambical manufacturers actually mix their beers and combine young lambs with more softened older lamb. Beer was a good 18th century for workers. As a result, a wide range of brewing techniques appeared to satisfy the epic taste for beer among European workers.

Beer fans are often not very well known about lambic beer. Fortunately, the tradition of this beer has been preserved by the Vajottenland area of ​​Belgium, where this beer has been produced since the 14th century, and growing interest around the world in traditional cooking processes has an increased interest in lambic beer, which is usually sold in FormsGueuze, a mixture of one year and two to three years old lambik.

If you want to make lambic beer, malt breweries and barley, usually in a mixture of 1: 2 part. After weakness, the grains are cooked into the porridge and then exposed to air. Mash collects wild yeasts from the brewery and these yeasts cause the fermentation process. In ancient breweries, the same yeast contributes to the batch after the dose due to the fact that they are abundantly present in the air. Beer can be fermented for a longer time before it is inserted into new barrels to mature for up to three years.

Lambic beer is dry, acidic and often very acidic, with a complex series of flavors created by the fermentation process. Most lambs traditionally mix with hops that act as a preservative, add a bitter note to the beer, and some are fermented by fruit for a sweeter remark. Lambic beer is also slightly weaker than other beers, depending on the bondrye production techniques.

This beer is a seasonal delicacy, produced only during winter and spring, because autumn and summer weather is warm enough to flourish potentially harmful organisms, and these organisms could damage beer. According to tradition, Lambic is fermented in the summer months and in the autumn it is poured on maturation.