Changes

__NOTOC__ One of the most common debates surrounding lambic Lambic today is whether or not lambic Lambic can be produced outside of the Senne Valley. Minimally, This is not a simple question as there are four things to consider in trying to reach a satisfactory is no clear right or wrong answer . This write-up attempts to document the information regarding this question: the product, the process, regulation, and the cultureissue.

Is it possible to create a finished product, outside of the Senne Valley or the country of Belgium, which is biochemically indistinguishable from traditional lambic? Until the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Senne Valley. Shortly after the turn of the 20th century, it was discovered that these yeasts already existed elsewhere in the world. In 1904, Danish brewing scientist Niels Kjelte Claussen found the yeast Brettanomyces in English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an e. <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> =Terrior==

While individual microorganisms are not unique Is it possible to create a finished product, outside of the Senne Valley, or the specific combinations country of these organisms are terrior specific. For exampleBelgium, in 1993, Frank Boon was said to have discovered 86 unique strains that he believed played a significant role in the fermentation at [[Brouwerij_Boon|Boon]]. <ref name=lambic.digest-9312>which is biochemically indistinguishable from traditional Lambic Digest, December 2, 1993, https://192.185.42.233/lambic_digest/1993/9312.txt</ref>. ?

If Through the late 1800s, people assumed that the right combination of wild yeasts for lambic are not geographically limited to Lambic only existed in the Senne Valley. Technically, is it theoretically possible for brewers, with more developed and scientifically-driven techniquesin 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to replicate the ratios British Beer & Pub Association and quantities later published them in the Journal of the various strains Institute of Brettanomyces and other microorganisms outside of Belgium? PossiblyBrewing. Because he found these yeasts in British beers, but it would require discipline and a strong traditional focus without significant experimentationhe chose the name “brittanomyces” (the Greek word for “British fungus”). However, there are more issues that come into playa typesetter’s error changed this to “brettanomyces,” with an e.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Le Senne valley are unique to the local terrior. For example, in 1993, Frank Boon was said to have discovered 86 unique strains that he believed played a significant role in the fermentation at [[Brouwerij_Boon|Boon]]. <ref name==The Process==Lambic.digest-9312>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>.

However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As the cityscapes changes so does the local terrior. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have simliiar chareteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Alehttp://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref> While the yeast may not be tied to the valley, the term Lambic has. Lambic is traditionally a beer that has been spontaneously fermented in the Le Senne Valley. As [[An Overview of Lambic#History|history]] shows, this term and it’s regional designation goes back hundreds of years. Other regions continue to develop terms, largely based on Lambic, to identify the spontaneous fermentation that occurs in their local terroir (Sonambic at Russian River in California, Colorambic at AC Golden in Colorado). These naming designations help define the regional geography, culture, and experimentation occurring in their area. Belgian breweries and other breweries around the world do not follow this designation however. * Belgian breweries outside of the Le Senne Valley spontaneously ferment a small portion of their beer within the Le Senne Valley and the remainder from another region. Given some of the legal definitions created later in this article, this does make the beer technically Lambic, however it doesn’t meet the cultural intent. * Many international breweries are naming beers Lambic by either using an artificially pitched small subset of the overall microorganisms found in the Le Senne Valley, or by doing their own regional spontaneous fermentation but failing to designate it in a unique way. Finally, it’s important to note that while in today’s day and age, it is possible for brewers, with more developed scientific techniques, to replicate the ratios and quantities of the various strains of Brettanomyces and other microorganisms outside of the Le Senne Valley. However, this would require significant study to replicate those regional microorganisms that affect the beer throughout the process, as opposed to just those that are present in the bottle in the later phases of fermentation. It would require discipline and a strong traditional focus without significant deviation or experimentation. And if these organisms were scientifically controlled rather than spontaneously obtained, is it really Lambic? ==Process== Lambic is much more than the yeasts themselves. The brewing process [[Brewing Lambic|Brewing Process]] (discussed in depth elsewhere) for lambic Lambic was regionally developed over hundreds of years and is completely unique, specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and involves evolve the beer over multiple years. No other beer is produced using the following:same process. *The unique turbid mash brewing process*An extended boil, designed to develop proteins and amino acids that protect against oxidation and acid formation*An extended boil, creating a wort where only certain micro-organisms can survive <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> *A limited brewing season controlled by seasonal temperaturesto limit mold growth, acedic characteristics and interaction with microorganisms that thrive in higher temperatures but negatively impact the beer *The use of a koelschip and other regionally developed spontaneous fermentationprocesses to expose the wort with the open air and regional microflora*Spontaneous fermentation Fermentation in wooden barrels, ripe with wild yeast

*A complex aging process, in which the different wild yeasts impact the liquid differently uniquely at different multiple phases of the beer’s development*A blending process involving multiple barrels of lambicLambic, often from multiple years, to create a complex product that will mature into something greatcapable of extended maturation.

This process is as much a tradition as a recipe. With the intense physical demands, constant attention and care required, and seasonal brewing cycles, being a lambic brewer is not just a job, but a way of life This It is passed down from generation to generationas can be seen throughout the brewery histories described throughout this site. Lambic brewing requires patience and structure, and does not lend itself to experimentation (at least during the brewing process…many Lambic brewers and blenders experiment during blending).

Returning to our question of the viability of a non-Belgian lambicLambic, the brewing entire process of spontaneous fermentation plays a critical roledescribed on this site is needed to make Lambic that can age gracefully and continue to develop as the microorganisms work through the various phases. A spontaneously Spontaneously fermented beer gets its yeast naturally from beers can be produced anywhere, replicating the air during brewing processes of a traditional Lambic and capturing the wort cooling processyeasts that are local to that geography. This is perhaps Jeff Sparrow reminisces in [[Books#Wild_Brews:_Culture_and_Craftsmanship_in_the_Belgian_Tradition|''Wild Brews: Culture and Craftsmanship in the best known part Belgian Tradition'']] of the lambica conversation that he had with Jean-brewing process, and every lambic brewer will tell you that if it is not spontaneously fermented, it is not a lambic. Pierre Van Roy:

Given the balance of yeasts found :: ''“But don’t despair; believe it or not, you can spontaneously ferment beer anywhere in the Senne Valley is a primary creator world. Jean-Pierre Van Roy of lambic’s flavor profile, and that spontaneous fermentation is equally crucial to the proper production of lambic, any attempt to move lambic production elsewhere creates a tension between these two aspects of lambic brewing which were previously Cantillon brewery in perfect harmonyBrussels told me so on my first visit. It forces the brewer I just didn’t know what to ask which is more important: make of the biochemical composition/yeast content or statement at the method of brewingtime. Since then, Van Roy’s revelation has become a great deal clearer. This is not Van Roy told me you must develop a question that any lambic brewer in Belgium has to asktaste for your own local Lambic, or would want although he never had totaste one result of his suggestion. The brewer would be forced to ask himself”''<ref name=“WildBrews”>Jeff Sparrow, [[Books#Wild Brews: Which is more importantCulture and Craftsmanship in the Belgian Tradition|Wild Brews: that lambic tastes like a lambicCulture and Craftsmanship in the Belgian Tradition]], or that lambic be made like a lambic? 2005</ref>

Spontaneously fermented beers can be produced anywhereDespite the recent rise in the use of coolships and spontaneous fermentation outside of Belgium, capturing there is still significant variation in the yeasts that are local to that geography, following brewing processes similar and techniques used to those produce a wide variety of new wild beers in other regions. These spontaneously fermented wild ales may have been brewed at a traditional lambic. Jeff Sparrow reminisces in [[Books#Wild_Brews:_Culture_and_Craftsmanship_in_the_Belgian_Tradition|''Wild Brews: Culture and Craftsmanship in different time of the Belgian Tradition'']] of year, they may or may not have been brewed with a conversation process designed to create nutrients for long-term yeast interaction, or they may have significant variations to the brewing process and techniques that he had with Jean-Pierre Van Roy:yield a different outcome.

:: ''“But don’t despair; believe it or notAgain, you can spontaneously ferment beer anywhere in it’s important to note that confusion and inconsistency over the world. Jean-Pierre Van Roy brewing process of the Cantillon brewery in Brussels told me so on my first visitbeers called Lambic exists within Belgium as well. I just didn’t know what Many Belgian brewers are creating a product with only minimal Lambic (there is no limit to make of the statement at the time. Since then, Van Roy’s revelation has become a great deal clearer. Van Roy told me you how little Lambic must develop be in a taste for your own local lambic, although he never had beer in Belgium to taste one result of his suggestion.”''<ref name=“WildBrews”>Jeff Sparrow, [[Books#Wild Brews: Culture be called Lambic) and Craftsmanship blending in the Belgian Tradition|Wild Brews: Culture and Craftsmanship in the Belgian Tradition]]other beers, juices, 2005</ref>or adjuncts.

Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree. * The first attempts to protect Lambic dates back to 1930. <ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=Regulationsr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> * In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials. <ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>. This decree was abolished in 1993.* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be Lambic in order to carry the Lambic name or specify any regional protections.* In 1997, five Lambic related products were protected by being granted Traditional Specialties Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it again does not tie the beer specifically to a region. * Since 2004, brewers of Lambic can also apply for a regional label indicating that it is regional and traditional. <ref name=streekproduct>http://www.streekproduct.be</ref> These laws, while an honest attempt to protect Lambic, did not accomplish the intended goal. Because there were so many competing interests, even among the lambic producers, these resulting laws and decrees had many gaps. First, there was no regional protection. Second, there was no definition surrounding the term Lambic regarding issues like how much of a beer must be spontaneously fermented, or if artificial sweeteners or syrups could be used, or other issues.

NaturallyWhile these laws and decrees did not achieve the goals of protecting lambic, Belgian brewers and lawmakers have wanted to protect and preserve that was certainly their indigenous productintent. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law A lack of specificity and decree. The first attempts to protect lambic dates back to 1930. In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuzeenforceability in these laws does not indicate that instead, and Kriek requiring spontaneous fermentation and the use of specific raw materials. <ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditionallegal bodies are endorsing non-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> In 1997, five traditional beers as lambic related products were protected by being granted Traditional Specialties Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it does not tie the beer specifically to a region. Since 2004, brewers of Lambic can also apply for a regional label indicating that it is regional and traditional. <ref name=streekproduct>http://www.streekproduct.be</ref>

One of the most unique aspects of lambic Lambic in Belgium is its attendant [[An Overview of Lambic#History|History]] and culture – both . It makes sense that in which it has grown up, and that which has grown up around itpeople have strived to protect this. At the same time, given the success of Lambic is , it’s also not surprising that many breweries, both a reflection in Belgium and the rest of Belgian terroir and culture and a contributor the world, have sought to that same culturecapitalize on the name.  From a cultural perspective, can lambic Lambic be replicated? Lambic represents hundreds * Hundreds of years of history. It represents a * A culture that identified the unique natural characteristics of a region and leveraged this terrior terroir to produce a product unlike any other. It represents a completely * A unique localized brewing style where each step was developed specifically to capture and enhance the effects of the region. It represents hundreds of years * Family brewers and blenders* Hundreds of family history, regional breweries that have come and gone, and a * A culture where bars and restaurants café blenders would buy wort and create their own lambic. It represents the Lambic* An annual pilgrimage of beer geeks worldwide who journey to Belgium to experience lambicLambic There is no other beer like this in the world, where every characteristic of the brewing, blending, aging and serving processes are completely unique. While the style is regularly imitated, minimized, and commercialized, there is nothing outside of Lambic brewed traditionally in the Le Senne Valley that can capture what Lambic is.  ==Summary==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. And beyond that, they experiment and make their own beers, changing the process to create their own unique beverages. Experimentation is good and should be encouraged. We do hope however, that brewers truly attempting to create a Belgian style Lambic respect this amazing style, create a product that can stand the test of time, and strive to brew a complex beer that’s much more than just “sour” or “funky”. We hope that they respect the regional history of the Belgian Lambic itself, and instead make their own wild ales, indigenous to their own region, brewery and history. Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.

Brewers are ingeniousAsk questions. They have and will continue to brew wild ales in other regions, either through Learn more. Understand the use of that region’s local terrior or through chemistry and microbiology. They will follow many ingredients of the steps described above beer that are unique to lambicyou’re drink. But beyond that, they experiment Leverage this wiki and make their own beers, changing the process other Lambic resources referenced to create their own unique beverageseducate yourself. Experimentation is good and should be encouraged. We do hope however, that brewers truly attempting to create a Belgian style lambic respect this amazing style, create a product that can stand Join the test of time, facebook community and strive to brew a complex beer that’s much more than just “sour” or “funky”. We hope that they respect participate in the regional history of the Belgian Lambic itself, and instead make their own wild ales, indigenous to their own region, brewery and historyconversation.