Carbonation in Lambic: Difference between revisions

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==Unusual Carbonation States of Lambic==

Sometimes a lambic will fail to carbonate as expected [[[Cantillon_Loerik|1]], [[Lindemans_Loerik|2]], [[3_Fonteinen_Doesjel|3]], [[3_Fonteinen_Golden_Doesjel|4]]], which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.

Sometimes a lambic will fail to carbonate as expected ([[Cantillon_Loerik|1]], [[Lindemans_Loerik|2]], [[3_Fonteinen_Doesjel|3]], [[3_Fonteinen_Golden_Doesjel|4]]), which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.

Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to inoculation variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.

@@ Line 88: / Line 88: @@
 ==Unusual Carbonation States of Lambic==
-Sometimes a lambic will fail to carbonate as expected [[[Cantillon_Loerik|1]], [[Lindemans_Loerik|2]], [[3_Fonteinen_Doesjel|3]], [[3_Fonteinen_Golden_Doesjel|4]]], which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.
+Sometimes a lambic will fail to carbonate as expected ([[Cantillon_Loerik|1]], [[Lindemans_Loerik|2]], [[3_Fonteinen_Doesjel|3]], [[3_Fonteinen_Golden_Doesjel|4]]), which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.
 Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to inoculation variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.