Delete, Protect, bureaucrat, administrator
4,588
edits
Changes
→Terroir
* Many international breweries are naming beers Lambic by either using an artificially pitched small subset of the overall microorganisms found in the Payottenland, or by doing their own regional spontaneous fermentation but failing to designate it in a unique way.
Finally, it’s important to acknowledge that while in today’s day and age, it is possible for brewers, with more developed scientific techniques, to replicate the ratios and quantities of the various strains of Brettanomyces and other microorganisms outside of the Payottenland. However, this would require significant study to replicate those regional microorganisms that affect the beer throughout the process, as opposed to just those that are present in the bottle in the later phases of fermentation. It would require discipline and a strong traditional focus without significant deviation or experimentation. And if these organisms were scientifically produced under laboratory-controlled conditions rather than spontaneously obtained, is it really Lambic?
==Process==