Delete, Protect, administrator
8,485
edits
Changes
Home
,→Styles
* '''Unblended lambic'''
Unblended lambic, or pure lambic, is the result of the brewing process and spontaneous fermentation of the wort. After the lambic wort is left in the [[koelschip]] to pick up the wild yeast it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of geuze, some is held back to age and can be released in various stages.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Pure lambic can take on different names at its various ages including ''jonge lambic'' (young lambic) and ''vieux lambic'' (old lambic). Though pure lambic is not as prevalant as other forms of blended lambic, breweries such as [[Cantillon]] and [[De Cam]] regularly release pure lambic in bottles at approximately 2-3 years of age. A characteristic of pure lambic is that it is generally flat, without any carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation.
* '''Gueuze/Geuze'''''Main article:'' [[''Gueuze/Geuze'']] Gueuze (or Geuze) is the result of blending a young lambic (approximately one year old) with an old lambic (approximately two to three years old, or older). The blending of gueuze is a precise practice for which each blender has their own process. The resulting blend of lambics typically ends up in either 750ml or 375ml bottles that are laid to rest in the brewery's cellar to referment in the bottle. This secondary fermentation in the bottle produces a finely carbonated drink that is traditionally served from pouring [[baskets]]. Generally gueuze is a blend of one, two, and three year old lambics, however [[Brouwerij 3 Fonteinen|3 Fonteinen]] has released a [[Golden Blend]] that consists of a small portion of four year old lambic as well. Sometimes the resulting gueuze blends do not carbonate in the bottle resulting in "lazy" beers that can remain flat for years. See [[Brasserie Cantillon|Cantillon]]'s [[Loerik]], 3 Fonteinen's [[Doesjel]] and [[Golden Doesjel]] and [[Lindemans Loerik]]
* '''Fruited lambic'''
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.