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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[~~CraftBeerPDF~~, ~~PrinciplesOfBrewingScience,GuinardLambic]~~. Further, lambics with unplanned 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, 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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world. <ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990.</ref> Further, lambics with unplanned carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" gueuzes (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, 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==

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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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[~~CraftBeerPDF~~, ~~PrinciplesOfBrewingScience,GuinardLambic]~~. Further, lambics with unplanned 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, 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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world. <ref name='Guinard'>Jean-Xavier Guinard, [[Books#Classic_Beer_Styles:_Lambic\|Classic Beer Styles: Lambic]], 1990.</ref> Further, lambics with unplanned carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" gueuzes (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, 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==		==Overview==