Carbonation in Lambic: Difference between revisions

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Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[~~REF~~]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

==Overview==

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Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's unbalanced overall form is:

C6H12O6 --> CO2 + H2O ~~+ stuff~~ + energy

C6H12O6 --> 2CO2 + 2C2H6O + energy

Saccharomyces dominates the yeast flora in lambic between 3 to about 30 weeks [Spitaels 2000], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO2 will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.

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Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer, 2000

https://www.craftbeer.com/wp-content/uploads/2014/12/craftbeerdotcom-beer-styles.pdf

Fix, G. Principles of Brewing Science, 2nd Ed, 1999. Brewers Publications, Boulder, Co.

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-Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[REF]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO<sub>2</sub> can escape from a bottle, particularly over long timescales where the cork may become compromised.
+Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO<sub>2</sub> can escape from a bottle, particularly over long timescales where the cork may become compromised.
 ==Overview==
@@ Line 12: / Line 12: @@
 Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's unbalanced overall form is:
-C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> --> CO<sub>2</sub> + H<sub>2</sub>O + stuff + energy
+C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> --> 2CO<sub>2</sub> + 2C<sub>2</sub>H<sub>6</sub>O + energy
 Saccharomyces dominates the yeast flora in lambic between 3 to about 30 weeks [Spitaels 2000], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO<sub>2</sub> will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.
@@ Line 179: / Line 179: @@
 Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer, 2000
+https://www.craftbeer.com/wp-content/uploads/2014/12/craftbeerdotcom-beer-styles.pdf
+Fix, G. Principles of Brewing Science, 2nd Ed, 1999. Brewers Publications, Boulder, Co.