Brewing Lambic: Difference between revisions

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<font size="3">'''Fruit Selection/Preparation'''</font>

The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). Many other fruits have been experimented with in the beers discussed on this site. Examples include plums, blueberries, gooseberries, apricots, currant, strawberries,, apple, banana, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but ~~modern practices include using~~ frozen fruit or fruit extracts/juices.

The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). Many other fruits have been experimented with in the beers discussed on this site. Examples include plums, blueberries, gooseberries, apricots, currant, strawberries,, apple, banana, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but many brewers use frozen fruit or fruit extracts/juices in their modern processes.

<font size="3">'''Duration'''</font>

Traditionally, fruit and lambic ~~was~~ racked into barrels. Today however, fruit ~~is mostly placed~~ in a stainless tank and lambic ~~is transferred on top to rest until secondary fermentation has ceased. This may be as quickly as~~ four ~~weeks or as long as~~ eight weeks. Most fruits are added whole without being crushed or pitted. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material. Fruit ratios vary but generally run between 200 and ~~300~~ grams of fruit per liter of beer.

Traditionally, fruit and lambic is racked into barrels. Today however, some brewers use stainless tanks for blending lambic and fruit. Whether in a barrel or a stainless tank, the fruit and lambic are usually stored together for between four and eight weeks. Most fruits are added whole without being crushed or pitted. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material. Fruit ratios vary but generally run between 200 and 400 grams of fruit per liter of beer.

==Blending==

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 <font size="3">'''Fruit Selection/Preparation'''</font>
-The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). Many other fruits have been experimented with in the beers discussed on this site. Examples include plums, blueberries, gooseberries, apricots, currant, strawberries,, apple, banana, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but modern practices include using frozen fruit or fruit extracts/juices.
+The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). Many other fruits have been experimented with in the beers discussed on this site. Examples include plums, blueberries, gooseberries, apricots, currant, strawberries,, apple, banana, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but many brewers use frozen fruit or fruit extracts/juices in their modern processes.
 <font size="3">'''Duration'''</font>
-Traditionally, fruit and lambic was racked into barrels.  Today however, fruit is mostly placed in a stainless tank and lambic is transferred on top to rest until secondary fermentation has ceased. This may be as quickly as four weeks or as long as eight weeks. Most fruits are added whole without being crushed or pitted. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material. Fruit ratios vary but generally run between 200 and 300 grams of fruit per liter of beer.
+Traditionally, fruit and lambic is racked into barrels.  Today however, some brewers use stainless tanks for blending lambic and fruit. Whether in a barrel or a stainless tank, the fruit and lambic are usually stored together for between four and eight weeks. Most fruits are added whole without being crushed or pitted. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material. Fruit ratios vary but generally run between 200 and 400 grams of fruit per liter of beer.
 ==Blending==