Brewing Lambic: Difference between revisions

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==Brewing==

===Raw Ingredients / Preparation===

Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley~~. Different breweries sue slightly different ratios for their own unique recipes~~. In most cases, both the wheat and the barley are coming from Belgian or German farms.

Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley. In most cases, both the wheat and the barley are coming from Belgian or German farms.

~~Another~~ important ~~ingredient is the hop~~. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic.

Aged hops also play an important role in lambic. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic.

===Mashing===

In order to mash, the grain must be crushed to expose the inside of the kernel. This is achieved by a grain mill which will pulverize the grain to a powder while leaving the husk in tact which will aid with sparging and draining.

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 ==Brewing==
 ===Raw Ingredients / Preparation===
-Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley. Different breweries sue slightly different ratios for their own unique recipes. In most cases, both the wheat and the barley are coming from Belgian or German farms.
+Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley. In most cases, both the wheat and the barley are coming from Belgian or German farms.
-Another important ingredient is the hop. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic.
+Aged hops also play an important role in lambic. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic.
 ===Mashing===
 In order to mash, the grain must be crushed to expose the inside of the kernel. This is achieved by a grain mill which will pulverize the grain to a powder while leaving the husk in tact which will aid with sparging and draining.