Culture vs. Chemistry: Difference between revisions

Line 27:

==Process==

Lambic is much more than the yeasts themselves. The [[Brewing Lambic|~~Brewing Process~~]] ~~(discussed in depth elsewhere)~~ for Lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer is produced using the same process.

Lambic is much more than the yeasts themselves. The [[Brewing Lambic|brewing process]] for Lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer is produced using the same process.

*The unique turbid mash brewing process, designed to develop proteins and amino acids that protect against oxidation and acid formation

*An extended boil, creating a wort where only certain micro-organisms can survive <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

@@ Line 27: / Line 27: @@
 ==Process==
-Lambic is much more than the yeasts themselves. The [[Brewing Lambic|Brewing Process]] (discussed in depth elsewhere) for Lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years.  No other beer is produced using the same process.
+Lambic is much more than the yeasts themselves. The [[Brewing Lambic|brewing process]] for Lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years.  No other beer is produced using the same process.
 *The unique turbid mash brewing process, designed to develop proteins and amino acids that protect against oxidation and acid formation
 *An extended boil, creating a wort where only certain micro-organisms can survive <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>