Delete, Protect, bureaucrat, administrator
4,588
edits
Changes
→Conclusion
Brewers are ingenious. They have and will continue to brew wild ales in other regions, either through the use of that region’s local terrior or through chemistry and microbiology. They will follow many of the steps described above that are unique to lambic. But beyond that, they experiment and make their own beers, changing the process to create their own unique beverages.
We encourage their experimentation. We do hope however, that brewers truly attempting to create a Belgian style lambic respect this amazing style, that they create a product that can stand the test of time, and that they create a complex beer that’s much more than just “sour” or “funky”. We hope that they respect the regional history of the Belgian lambic Lambic itself, and instead make their own wild ales, indigenous to their region and brewery.
== References ==
<references />