Brewing Lambic: Difference between revisions
m →Boiling |
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*Sterilization of the wort | *Sterilization of the wort | ||
[[File:3Fonteinen_coolship.jpg|250px|thumb|right|The split-level, 4 compartment coolship at 3 Fonteinen]] | [[File:3Fonteinen_coolship.jpg|250px|thumb|right|The split-level, 4 compartment coolship at 3 Fonteinen]] | ||
*Extraction of hop antibacterial compounds | *Extraction of hop antibacterial compounds. | ||
*Reduction of hop aromatics | *Reduction of hop aromatics. The aromatic compounds of hops are volatile and are driven off during the boil. | ||
*Caramelization of the wort | *Caramelization of the wort via to Maillard reactions. | ||
*Reduction | *Reduction of volume. The extensive sparging (rinsing of the grain) during mashing dilutes the sugar content of the pre-boiled wort, and the extended lambic boil helps to concentrate the sugar content. | ||
===Hopping=== | ===Hopping=== | ||