Culture vs. Chemistry: Difference between revisions
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*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> | *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> | ||
*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer | *A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer | ||
*The use of a koelschip and other regionally developed spontaneous fermentation processes to expose the wort with the open air and regional microflora | *The use of a [[koelschip]] and other regionally developed spontaneous fermentation processes to expose the wort with the open air and regional microflora | ||
*Fermentation in wooden barrels, ripe with wild yeast | *Fermentation in wooden barrels, ripe with wild yeast | ||
*The terroir of the building itself, from the ceiling to the floor as well as the local surroundings | *The terroir of the building itself, from the ceiling to the floor as well as the local surroundings | ||