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Culture vs. Chemistry

No change in size, 05:18, 9 September 2014

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While individual microorganisms are not unique to the Senne Valley, the specific combinations of these organisms are terrior specific. In 1993, Frank Boon was said to have discovered 86 unique strains that he believed played a significant role in the fermentation at [[Brouwerij_Boon|Boon]]. <ref name=lambic.digest-9312>C.R. Saikley, [https://192.185.42.233/lambic_digest/1993/9312.txt Lambic.Digest #9312], 1993</ref>

As If the yeasts for lambic are not geographically limited to the Senne Valley, is it theoretically possible for brewers, with more developed and scientifically-driven techniques, to replicate the ratios and quantities of the various strains of Brettanomyces and other microorganisms outside of Belgium? Possibly, but it would require discipline and a strong traditional focus without significant experimentation. However, there are more issues that come into play.

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