Delete, Protect, administrator
8,485
edits
Changes
no edit summary
<span style="background:#FFFFFF">The spontaneous fermentation of lambic is a complex process in which non-cultivated yeasts and bacteria present in the environment around the wort take up residence in, and are responsible for the fermentation of, the beer. In contrast to the controlled fermentation found in most other modern beers, spontaneous fermentation involves many different organisms and proceeds through at least four distinct, but often overlapping, stages, each characterized by the dominance of a different set of microbes which are responsible for different aspects of the finished lambic.</span>
==Culture vs. Chemistry==
''Main article: [[Culture vs. Chemistry]]''
As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through [[HORAL]] and the independent efforts of many brewers and blenders, the lambic producers in the Pajottenland have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:
* Terroir - Are the microorganisms of the payottenland unique?
* Process - Is the brewing process of lambic unique?
* Regulation - What laws, decrees, and other protections are in place to protect lambic?
* Culture - How does the history and culture of lambic play into the discussion?
This is a complex topic with no clear cut right or wrong answers. This article attempts to break down these issues and explore at the facts surrounding this unique product.
==Lambic Styles==
No beer style has a greater dichotomy than lambic. For many, it is an entry level beer, marketed as easy drinking, sweet, and a great transition for people who generally do not like the taste of beer. On the other side, lambic is a complex beverage: an acquired taste that is considered to be one of most evolved and sought after tastes among beer aficionados. Exploring both varieties provides a more comprehensive understanding of the history of lambic beers in Belgium.
==References==
<references />