The Lambic Summit 2010: Difference between revisions
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==Part 1== | ==Part 1== | ||
Dan Shelton introduces the Lambic Summit and talks about it coming together. He provides an overview of spontaneous fermentation, the | Dan Shelton introduces the Lambic Summit and talks about it coming together. He provides an overview of spontaneous fermentation, the pajottenland, and lambic. | ||
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==Part 9== | ==Part 9== | ||
Frank Boon explains the history of sweetened lambic and the sweeteners used in his product. Van Roy and Debelder discuss the use of sweeteners used in their breweries and the movement back toward traditional products. | Frank Boon explains the history of sweetened lambic and the sweeteners used in his product. Jean Van Roy and Armand Debelder discuss the use of sweeteners used in their breweries and the movement back toward traditional products. | ||
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==Part 17== | ==Part 17== | ||
Frank Boon discusses the different lambics his brewery produces. He explains further on the "Oude" designation, and talks about [[ | Frank Boon discusses the different lambics his brewery produces. He explains further on the "Oude" designation, and talks about [[Oude_Geuze_Mariage_Parfait|Oude Geuze Marriage Parfait]]. Based on an audience question, further discussion occurs around Boon's sweetened products. | ||
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==References== | |||
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