Culture vs. Chemistry - Revision history

Bill at 22:08, 19 February 2017

2017-02-19T22:08:11Z

← Older revision		Revision as of 22:08, 19 February 2017
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	Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terroir. For example, 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>Lambic Digest, December 2, 1993, ~~https~~://~~192~~.~~185.42.233~~/~~Lambic_digest~~/1993/9312.txt</ref>		In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terroir. For example, 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>Lambic Digest, December 2, 1993, http://lambic.info/lambic_digest/1993/9312.txt</ref>

	However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>		However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>

Matt at 19:17, 11 November 2016

2016-11-11T19:17:09Z

← Older revision		Revision as of 19:17, 11 November 2016
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	* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.		* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.
	* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.		* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.
	* In 1997, five lambic related products were protected by being granted Traditional ~~Specialties~~ Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it again does not tie the beer specifically to a region.		* In 1997, five lambic related products were protected by being granted Traditional Specialty Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it again does not tie the beer specifically to a region.
	* Since 2004, brewers of lambic can also apply for a regional label indicating that it is regional and traditional.<ref name=streekproduct>http://www.streekproduct.be</ref>		* Since 2004, brewers of lambic can also apply for a regional label indicating that it is regional and traditional.<ref name=streekproduct>http://www.streekproduct.be</ref>

Bill at 21:00, 3 September 2016

2016-09-03T21:00:04Z

← Older revision		Revision as of 21:00, 3 September 2016
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	Is it possible to create a finished product, outside of the Pajottenland or the country of Belgium, which is biochemically indistinguishable from traditional lambic?		Is it possible to create a finished product, outside of the Pajottenland or the country of Belgium, which is biochemically indistinguishable from traditional lambic?

	Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=~~“GeuzeKriek”~~>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terroir. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>		In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terroir. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>
Line 24:		Line 24:
	Lambic is much more than the yeasts themselves. The [[Brewing Lambic\|brewing process]] for lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer in the world is produced using a similar process.		Lambic is much more than the yeasts themselves. The [[Brewing Lambic\|brewing process]] for lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer in the world is produced using a similar process.
	*The unique turbid mash brewing process, designed to develop proteins and amino acids that protect against oxidation and acid formation		*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~~>		*An extended boil, creating a wort where only certain micro-organisms can survive.<ref name=GeuzeKriek />
	*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer		*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and 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		*The use of a [[koelschip]] and other regionally developed spontaneous fermentation processes to expose the wort with the open air and regional microflora

Adam at 07:26, 1 February 2015

2015-02-01T07:26:36Z

← Older revision		Revision as of 07:26, 1 February 2015
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	Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local ~~terrior~~. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>		In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terroir. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>

	However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>		However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>
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	===Regulation===		===Regulation===

	Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree.		Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree.
	* The first attempts to protect lambic ~~dates~~ back to 1930.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>		* The first attempts to protect lambic date back to 1930.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>
	* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.		* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.
	* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.		* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.

Ryan at 02:34, 18 January 2015

2015-01-18T02:34:31Z

Adam: /* Process */

2015-01-06T03:23:23Z

Process

← Older revision		Revision as of 03:23, 6 January 2015
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	*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>		*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, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer		*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and 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		*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		*Fermentation in wooden barrels, ripe with wild yeast
	*The terroir of the building itself, from the ceiling to the floor as well as the local surroundings		*The terroir of the building itself, from the ceiling to the floor as well as the local surroundings

Adam at 03:22, 6 January 2015

2015-01-06T03:22:56Z

Show changes

Adam at 03:16, 6 January 2015

2015-01-06T03:16:37Z

Show changes

Bill: /* Summary */

2015-01-05T15:30:40Z

Summary

← Older revision		Revision as of 15:30, 5 January 2015
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	Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.		Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.

	Ask questions. Learn more. Understand the ingredients of the beer that you’re drink. ~~Leverage~~ this wiki and the other Lambic resources referenced to educate yourself.		Ask questions. Learn more. Understand the ingredients of the beer that you’re drink. Use this wiki and the other Lambic resources referenced to educate yourself.

	== References ==		== References ==
	<references />		<references />

Bill: /* Summary */

2015-01-05T15:30:19Z

Summary

← Older revision		Revision as of 15:30, 5 January 2015
Line 79:		Line 79:
	Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.		Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.

	Ask questions. Learn more. Understand the ingredients of the beer that you’re drink. Leverage this wiki and the other Lambic resources referenced to educate yourself~~. Join the facebook community and participate in the conversation~~.		Ask questions. Learn more. Understand the ingredients of the beer that you’re drink. Leverage this wiki and the other Lambic resources referenced to educate yourself.

	== References ==		== References ==
	<references />		<references />

← Older revision		Revision as of 02:34, 18 January 2015
Line 8:		Line 8:
	Is it possible to create a finished product, outside of the Pajottenland or the country of Belgium, which is biochemically indistinguishable from traditional lambic?		Is it possible to create a finished product, outside of the Pajottenland or the country of Belgium, which is biochemically indistinguishable from traditional lambic?

	Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''. <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an ''e''.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terrior. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>.		In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Pajottenland are unique to the local terrior. For example, 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>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>

	However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>		However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As cityscapes change so does the local terroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have similar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>
Line 24:		Line 24:
	Lambic is much more than the yeasts themselves. The [[Brewing Lambic\|brewing process]] for lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer in the world is produced using a similar process.		Lambic is much more than the yeasts themselves. The [[Brewing Lambic\|brewing process]] for lambic was regionally developed over hundreds of years and is specifically focused on creating the appropriate enzymes and nutrients for the wild yeasts to thrive and evolve the beer over multiple years. No other beer in the world is produced using a similar process.
	*The unique turbid mash brewing process, designed to develop proteins and amino acids that protect against oxidation and acid formation		*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>		*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, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer		*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and 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		*The use of a [[koelschip]] and other regionally developed spontaneous fermentation processes to expose the wort with the open air and regional microflora
Line 45:		Line 45:

	Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree.		Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree.
	* The first attempts to protect lambic dates back to 1930. <ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>		* The first attempts to protect lambic dates back to 1930.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>
	* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials. <ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>. This decree was abolished in 1993.		* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.
	* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.		* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.
	* In 1997, five lambic related products were protected by being granted Traditional Specialties Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it again does not tie the beer specifically to a region.		* In 1997, five lambic related products were protected by being granted Traditional Specialties Guaranteed (“TSG”) status. Within Europe, TSG protects the brewing style, however it again does not tie the beer specifically to a region.
	* Since 2004, brewers of lambic can also apply for a regional label indicating that it is regional and traditional. <ref name=streekproduct>http://www.streekproduct.be</ref>		* Since 2004, brewers of lambic can also apply for a regional label indicating that it is regional and traditional.<ref name=streekproduct>http://www.streekproduct.be</ref>

	These laws, while an honest attempt to protect lambic, did not accomplish the intended goal. Because there were so many competing interests, even among the traditional lambic producers, these resulting laws and decrees had many gaps. First, there was no regional protection. Second, there was no definition surrounding the term lambic regarding issues like how much of a beer must be spontaneously fermented, or if artificial sweeteners or syrups could be used, or other issues.		These laws, while an honest attempt to protect lambic, did not accomplish the intended goal. Because there were so many competing interests, even among the traditional lambic producers, these resulting laws and decrees had many gaps. First, there was no regional protection. Second, there was no definition surrounding the term lambic regarding issues like how much of a beer must be spontaneously fermented, or if artificial sweeteners or syrups could be used, or other issues.