Delete, Protect, bureaucrat, administrator
4,588
edits
Changes
→Brewing
[[An_Overview_of_Lambic#Brewing_Lambic|← An Overview of Lambic]]
==Brewing==
===Seasons===
Lambic brewing primarily occurs in the winter (October through May, although the exact dates are determined by the brewer based on the outside temperatures). The cold temperatures help cool the beer and begin the fermentation process. Additionally, there are many undesirable bacteria in the air during the summer that can infect the wort and negatively influence the fermentation. This can introduce acedic and other off flavors.
===Raw Ingredients / Preparation===
The Royal Decrees of May 20, 1965 and March 31, 1993 required that lambic brewers use at least 30% wheat.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley (2-row or a combination of 2-row and 6-row). In most cases, both the wheat and the barley are coming from Belgian or German farms. The goal is to create wort that is rich in protein, amino acids and dextrins in order to provide nourishment to the microorganisms for months and years of fermentation.