Brewing Lambic: Difference between revisions

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===Barrels===

[[File:De_Troch_barrel_cleaning.jpg|230px|thumb|right|Barrel cleaning at De Troch]]

While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and ~~fouders~~. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter ~~Foudres~~. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.

While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and foeders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foedres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.

Each individual barrel can have its own progression, even among the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or ~~fouders~~ can have. This includes sourcing specific barrels or ~~fouders~~ for their characteristics, bottling the first ~~lambic use(s) of~~ used barrels as separate releases, and releases highlighting a single ~~fouder~~ or selection of older barrels. Some examples of this are:

Each individual barrel can have its own progression, even among well used barrels and different barrels from the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or foeders can have. This includes sourcing specific barrels or foeders for their characteristics as noted above, as well as bottling the first lambics from recently-received used barrels as separate releases, and releases highlighting a single foeder or selection of older barrels. Some examples of this are:

Barrels used for spirits

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*[[Cantillon_Zwanze_2018|Cantillon Zwanze 2018]] (Amarone, Chianti, Sangiovese)

*[[Oud Beersel Oude Geuze Vieille - Vandervelden 135|Oud Beersel Vandervelden 135]] (Brunello di Montalcino)

*[[~~https://www.lambic.info/~~Oud_Beersel_Oude_Geuze_Vieille_-_Vandervelden_137|Oud Beersel Vandervelden 137]] (Brunello di Montalcino)

*[[Oud_Beersel_Oude_Geuze_Vieille_-_Vandervelden_137|Oud Beersel Vandervelden 137]] (Brunello di Montalcino)

Old barrels

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===Introduction and brief history===

Lambic production employs a time and labor-intensive mashing process known as turbid mashing. Belgian legal structure in the 1800s favored mashing procedures like turbid mashing as they allowed for a lower water to grain ratio to be used while more effectively extracting carbohydrates from the grain.<ref name='Johnson 1918'/> Turbid mashing involves the removal of mash runnings before the mash is completed. These turbid runnings have not been fully converted in the mash and therefore they contribute complex carbohydrates and proteins to lambic wort which can feed a diverse community of yeast and bacteria during the long lambic fermentation process.<ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990.</ref>

Lambic production employs a time and labor-intensive mashing process known as turbid mashing. Belgian legal structure in the 1800s favored mashing procedures like turbid mashing as they allowed for a lower water to grain ratio to be used while more effectively extracting carbohydrates from the grain. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> Turbid mashing involves the removal of mash runnings before the mash is completed. These turbid runnings have not been fully converted in the mash and therefore they contribute complex carbohydrates and proteins to lambic wort which can feed a diverse community of yeast and bacteria during the long lambic fermentation process.<ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990.</ref><ref name='Fix, G.'> Fix, G. Principles of Brewing Science, 2nd Ed, 1999. Brewers Publications, Boulder, Co.</ref>

Although turbid mashing may be beneficial to the specific conditions of lambic fermentation, and lambic is one of the last remaining beers to use this process commercially, the method and similar mashing procedures were used historically for a variety of different beers in Belgium and northern France (e.g. bière de garde<ref name='Evans, 1905>R.E. Evans, 1905. The beer and brewing systems of Northern France. Journal of the Institute of Brewing. 11(3) 223-238.</ref>). Among Belgian beers using turbid mashing were low ABV beers which were not intended for long aging.<ref name='Johnson 1918'/> In comparison to the single infusion system of mashing favored in England, or even multiple step infusion mashes without the removal of turbid wort, Belgian brewers around 1900 felt that turbid mashing resulted in beers with a fuller body and richer flavor development.<ref name='Johnson 1918'/><ref name='Johnson 1895'/>

Although turbid mashing may be beneficial to the specific conditions of lambic fermentation, and lambic is one of the last remaining beers to use this process commercially, the method and similar mashing procedures were used historically for a variety of different beers in Belgium and northern France (e.g. bière de garde<ref name='Evans, 1905>R.E. Evans, 1905. The beer and brewing systems of Northern France. Journal of the Institute of Brewing. 11(3) 223-238.</ref>). Among Belgian beers using turbid mashing were low ABV beers which were not intended for long aging. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> In comparison to the single infusion system of mashing favored in England, or even multiple step infusion mashes without the removal of turbid wort, Belgian brewers around 1900 felt that turbid mashing resulted in beers with a fuller body and richer flavor development. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> <ref name='Johnson 1895'>G.M. Johnson, 1895. Brewing in Belgium and Belgian Beers. Journal of the Federated Institutes of Brewing. 1(5) 450-470.</ref>

===Process===

@@ Line 24: / Line 24: @@
 ===Barrels===
 [[File:De_Troch_barrel_cleaning.jpg|230px|thumb|right|Barrel cleaning at De Troch]]
-While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and fouders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foudres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.
+While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and foeders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foedres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.
-Each individual barrel can have its own progression, even among the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or fouders can have. This includes sourcing specific barrels or fouders for their characteristics, bottling the first lambic use(s) of used barrels as separate releases, and releases highlighting a single fouder or selection of older barrels. Some examples of this are:
+Each individual barrel can have its own progression, even among well used barrels and different barrels from the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or foeders can have. This includes sourcing specific barrels or foeders for their characteristics as noted above, as well as bottling the first lambics from recently-received used barrels as separate releases, and releases highlighting a single foeder or selection of older barrels. Some examples of this are:
 Barrels used for spirits
@@ Line 42: / Line 42: @@
 *[[Cantillon_Zwanze_2018|Cantillon Zwanze 2018]] (Amarone, Chianti, Sangiovese)
 *[[Oud Beersel Oude Geuze Vieille - Vandervelden 135|Oud Beersel Vandervelden 135]] (Brunello di Montalcino)
-*[[https://www.lambic.info/Oud_Beersel_Oude_Geuze_Vieille_-_Vandervelden_137|Oud Beersel Vandervelden 137]] (Brunello di Montalcino)
+*[[Oud_Beersel_Oude_Geuze_Vieille_-_Vandervelden_137|Oud Beersel Vandervelden 137]] (Brunello di Montalcino)
 Old barrels
@@ Line 53: / Line 53: @@
 ===Introduction and brief history===
-Lambic production employs a time and labor-intensive mashing process known as turbid mashing. Belgian legal structure in the 1800s favored mashing procedures like turbid mashing as they allowed for a lower water to grain ratio to be used while more effectively extracting carbohydrates from the grain.<ref name='Johnson 1918'/> Turbid mashing involves the removal of mash runnings before the mash is completed. These turbid runnings have not been fully converted in the mash and therefore they contribute complex carbohydrates and proteins to lambic wort which can feed a diverse community of yeast and bacteria during the long lambic fermentation process.<ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990.</ref>
+Lambic production employs a time and labor-intensive mashing process known as turbid mashing. Belgian legal structure in the 1800s favored mashing procedures like turbid mashing as they allowed for a lower water to grain ratio to be used while more effectively extracting carbohydrates from the grain. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> Turbid mashing involves the removal of mash runnings before the mash is completed. These turbid runnings have not been fully converted in the mash and therefore they contribute complex carbohydrates and proteins to lambic wort which can feed a diverse community of yeast and bacteria during the long lambic fermentation process.<ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990.</ref><ref name='Fix, G.'> Fix, G. Principles of Brewing Science, 2nd Ed, 1999. Brewers Publications, Boulder, Co.</ref>
-Although turbid mashing may be beneficial to the specific conditions of lambic fermentation, and lambic is one of the last remaining beers to use this process commercially, the method and similar mashing procedures were used historically for a variety of different beers in Belgium and northern France (e.g. bière de garde<ref name='Evans, 1905>R.E. Evans, 1905. The beer and brewing systems of Northern France. Journal of the Institute of Brewing. 11(3) 223-238.</ref>). Among Belgian beers using turbid mashing were low ABV beers which were not intended for long aging.<ref name='Johnson 1918'/> In comparison to the single infusion system of mashing favored in England, or even multiple step infusion mashes without the removal of turbid wort, Belgian brewers around 1900 felt that turbid mashing resulted in beers with a fuller body and richer flavor development.<ref name='Johnson 1918'/><ref name='Johnson 1895'/>
+Although turbid mashing may be beneficial to the specific conditions of lambic fermentation, and lambic is one of the last remaining beers to use this process commercially, the method and similar mashing procedures were used historically for a variety of different beers in Belgium and northern France (e.g. bière de garde<ref name='Evans, 1905>R.E. Evans, 1905. The beer and brewing systems of Northern France. Journal of the Institute of Brewing. 11(3) 223-238.</ref>). Among Belgian beers using turbid mashing were low ABV beers which were not intended for long aging. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> In comparison to the single infusion system of mashing favored in England, or even multiple step infusion mashes without the removal of turbid wort, Belgian brewers around 1900 felt that turbid mashing resulted in beers with a fuller body and richer flavor development. <ref name='Johnson 1918'>G.M. Johnson, 1918. A Belgian mashing system suitable for light beers. Journal of the Institute of Brewing. 24(6) 237-251.</ref> <ref name='Johnson 1895'>G.M. Johnson, 1895. Brewing in Belgium and Belgian Beers. Journal of the Federated Institutes of Brewing. 1(5) 450-470.</ref>
 ===Process===