Changes

*Extraction of hop antibacterial compounds.*Reduction of hop aromatics. The aromatic compounds of hops are volatile and are driven off during the boil.*Caramelization of the wort thanks via to Maillard reactions.*Reduction in liquid collected during of volume. The extensive sparging to provide higher (rinsing of the grain) during mashing dilutes the sugar content of the pre-boiled wort, and thus increased alcohol the extended lambic boil helps to concentrate the sugar content.