Brewing Lambic: Difference between revisions

Boiling is also when hops are added. The brewer will make a hop addition as the kettles are being filled, before the wort actually begins to boil. Other than being aged, the hops are usually Belgian, Czech, or German grown hops typically of the Hallertauer variety. It is important to use hops with low alpha acid content as brewers are not looking for bitterness or acid contents; only the antimicrobial properties contained within the hop. This will prevent undesired molds and bacterias such as acetobacter from inhabiting the wort.