Delete, Protect, bureaucrat, administrator
4,588
edits
Changes
→Process
*The unique turbid mash brewing process, designed to develop proteins and amino acids that protect against oxidation and acid formation
*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, acedic characteristics , and interaction with 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
*Fermentation in wooden barrels, ripe with wild yeast