Meerts - Revision history

Matthew: /* Consuming Meerts */

2025-06-04T18:21:20Z

Consuming Meerts

← Older revision		Revision as of 18:21, 4 June 2025
Line 17:		Line 17:

	==Consuming Meerts==		==Consuming Meerts==
	Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of ~~Lambic~~ and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name='Lacambre 1851'/>. Although modern Faro is almost always only produced from ~~Lambic~~, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of Lambic and Meerts<ref>Conversation between P. Tilquin and D. Janssen, May 2014.</ref>. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.		Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name='Lacambre 1851'/>. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of Lambic and Meerts<ref>Conversation between P. Tilquin and D. Janssen, May 2014.</ref>. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.

	==References==		==References==

Matthew: /* Historic Production */

2025-06-04T18:20:50Z

Historic Production

← Older revision		Revision as of 18:20, 4 June 2025
Line 9:		Line 9:
	Meerts was traditionally a product from the later runnings of a lambic mash<ref name = 'Lacambre 1851'/>. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing Lambic, leaving the later runnings for Meerts. This means that while the wort for lambic underwent a turbid mash, the wort for Meerts was produced only by rinsing residual sugars out of the grain left over from lambic production. Therefore, most of the soluble material from a turbid mash would have been transferred to the lambic wort and the insoluble material would remain behind with the spent grain after extraction of wort for both of these beers.		Meerts was traditionally a product from the later runnings of a lambic mash<ref name = 'Lacambre 1851'/>. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing Lambic, leaving the later runnings for Meerts. This means that while the wort for lambic underwent a turbid mash, the wort for Meerts was produced only by rinsing residual sugars out of the grain left over from lambic production. Therefore, most of the soluble material from a turbid mash would have been transferred to the lambic wort and the insoluble material would remain behind with the spent grain after extraction of wort for both of these beers.

	These two different worts of lambic and Meerts would then be boiled separately. Meerts wort was hopped at a lower level than Lambic (4-5 g/L for Meerts compared to 7.6-8.6 g/L for lambic). But it should be noted that this hopping rate is higher than many some Lambic producers are using (see e.g. <ref name="Hops in Spont Ferm">[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Hors Catégorie Brewing blog post: Hops in Spontaneous Fermentation]</ref>). Additionally, the Meerts boil would receive the hops used during the Lambic boil once the Lambic had been sent to the coolship. Meerts was cooled in a coolship and spontaneously fermented as with Lambic. The boil duration for Meerts was considerably longer than lambic (12-15 hours for Meerts compared to 4-6 hours for lambic) as the Meerts wort would need to wait until the ~~Lambic~~ wort had been removed from the coolship before Meerts could be cooled<ref name='Lacambre 1851'/> (see also<ref name='HC Lacambre 1'>[http://www.horscategoriebrewing.com/2015/11/biere-de-mars-lambic-version-and-lambic.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 1]</ref><ref name='HC Lacambre 2'>[http://www.horscategoriebrewing.com/2015/11/lambic-and-biere-de-mars-in-1800s-part.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 2]</ref>).		These two different worts of lambic and Meerts would then be boiled separately. Meerts wort was hopped at a lower level than Lambic (4-5 g/L for Meerts compared to 7.6-8.6 g/L for lambic). But it should be noted that this hopping rate is higher than many some Lambic producers are using (see e.g. <ref name="Hops in Spont Ferm">[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Hors Catégorie Brewing blog post: Hops in Spontaneous Fermentation]</ref>). Additionally, the Meerts boil would receive the hops used during the Lambic boil once the Lambic had been sent to the coolship. Meerts was cooled in a coolship and spontaneously fermented as with Lambic. The boil duration for Meerts was considerably longer than lambic (12-15 hours for Meerts compared to 4-6 hours for lambic) as the Meerts wort would need to wait until the lambic wort had been removed from the coolship before Meerts could be cooled<ref name='Lacambre 1851'/> (see also<ref name='HC Lacambre 1'>[http://www.horscategoriebrewing.com/2015/11/biere-de-mars-lambic-version-and-lambic.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 1]</ref><ref name='HC Lacambre 2'>[http://www.horscategoriebrewing.com/2015/11/lambic-and-biere-de-mars-in-1800s-part.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 2]</ref>).

	References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final ABV around 2-2.5% ABV.		References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final ABV around 2-2.5% ABV.

Matthew: /* Historic Production */

2025-06-04T18:20:09Z

Historic Production

← Older revision		Revision as of 18:20, 4 June 2025
Line 7:		Line 7:
	==Brewing Meerts==		==Brewing Meerts==
	===Historic Production===		===Historic Production===
	Meerts was traditionally a product from the later runnings of a ~~Lambic~~ mash<ref name = 'Lacambre 1851'/>. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing Lambic, leaving the later runnings for Meerts. This means that while the wort for ~~Lambic~~ underwent a turbid mash, the wort for Meerts was produced only by rinsing residual sugars out of the grain left over from ~~Lambic~~ production. Therefore, most of the soluble material from a turbid mash would have been transferred to the ~~Lambic~~ wort and the insoluble material would remain behind with the spent grain after extraction of wort for both of these beers.		Meerts was traditionally a product from the later runnings of a lambic mash<ref name = 'Lacambre 1851'/>. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing Lambic, leaving the later runnings for Meerts. This means that while the wort for lambic underwent a turbid mash, the wort for Meerts was produced only by rinsing residual sugars out of the grain left over from lambic production. Therefore, most of the soluble material from a turbid mash would have been transferred to the lambic wort and the insoluble material would remain behind with the spent grain after extraction of wort for both of these beers.

	These two different worts of ~~Lambic~~ and Meerts would then be boiled separately. Meerts wort was hopped at a lower level than Lambic (4-5 g/L for Meerts compared to 7.6-8.6 g/L for ~~Lambic~~). But it should be noted that this hopping rate is higher than many some Lambic producers are using (see e.g. <ref name="Hops in Spont Ferm">[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Hors Catégorie Brewing blog post: Hops in Spontaneous Fermentation]</ref>). Additionally, the Meerts boil would receive the hops used during the Lambic boil once the Lambic had been sent to the coolship. Meerts was cooled in a coolship and spontaneously fermented as with Lambic. The boil duration for Meerts was considerably longer than ~~Lambic~~ (12-15 hours for Meerts compared to 4-6 hours for ~~Lambic~~) as the Meerts wort would need to wait until the Lambic wort had been removed from the coolship before Meerts could be cooled<ref name='Lacambre 1851'/> (see also<ref name='HC Lacambre 1'>[http://www.horscategoriebrewing.com/2015/11/biere-de-mars-lambic-version-and-lambic.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 1]</ref><ref name='HC Lacambre 2'>[http://www.horscategoriebrewing.com/2015/11/lambic-and-biere-de-mars-in-1800s-part.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 2]</ref>).		These two different worts of lambic and Meerts would then be boiled separately. Meerts wort was hopped at a lower level than Lambic (4-5 g/L for Meerts compared to 7.6-8.6 g/L for lambic). But it should be noted that this hopping rate is higher than many some Lambic producers are using (see e.g. <ref name="Hops in Spont Ferm">[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Hors Catégorie Brewing blog post: Hops in Spontaneous Fermentation]</ref>). Additionally, the Meerts boil would receive the hops used during the Lambic boil once the Lambic had been sent to the coolship. Meerts was cooled in a coolship and spontaneously fermented as with Lambic. The boil duration for Meerts was considerably longer than lambic (12-15 hours for Meerts compared to 4-6 hours for lambic) as the Meerts wort would need to wait until the Lambic wort had been removed from the coolship before Meerts could be cooled<ref name='Lacambre 1851'/> (see also<ref name='HC Lacambre 1'>[http://www.horscategoriebrewing.com/2015/11/biere-de-mars-lambic-version-and-lambic.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 1]</ref><ref name='HC Lacambre 2'>[http://www.horscategoriebrewing.com/2015/11/lambic-and-biere-de-mars-in-1800s-part.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 2]</ref>).

	References to a beer called "Naar goed", made from the later runnings of a ~~Lambic~~ mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final ~~alcohol percentage~~ around 2-2.5% ABV.		References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final ABV around 2-2.5% ABV.

	===Modern Production===		===Modern Production===

Dave at 19:41, 19 November 2017

2017-11-19T19:41:23Z

← Older revision		Revision as of 19:41, 19 November 2017
Line 17:		Line 17:

	==Consuming Meerts==		==Consuming Meerts==
	Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name='Lacambre 1851'/>. Although modern Faro is almost always only produced from Lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of Lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.		Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name='Lacambre 1851'/>. Although modern Faro is almost always only produced from Lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of Lambic and Meerts<ref>Conversation between P. Tilquin and D. Janssen, May 2014.</ref>. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.

	==References==		==References==

Dave: /* Overview */

2017-11-19T19:36:06Z

Overview

← Older revision		Revision as of 19:36, 19 November 2017
Line 3:		Line 3:

	==Overview==		==Overview==
	Meerts, or Bière de Mars in French, is a low strength beer produced following Lambic production methods. Historically this beer would have been brewed at the same time as Lambic, with the wort coming from the later runnings of a Lambic mash (see also [[Brewing Lambic]]). Meerts is spontaneously fermented and was traditionally blended with Lambic to make Faro<ref name= 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>. While Meerts has almost disappeared, it is still produced by [[Brouwerij Boon]] ([[~~Boon_Meerts~~]]) and incorporated into [[~~Gueuze_Tilquin_~~(~~Draught_Version~~)]], [[~~Tilquin_Faro~~]], [[~~Quetsche_Tilquin_~~(~~Draught_Version~~)]] and [[~~Mûre_Tilquin_~~(~~Draught_Version~~)]] at [[Gueuzerie Tilquin]].		Meerts, or Bière de Mars in French, is a low strength beer produced following Lambic production methods. Historically this beer would have been brewed at the same time as Lambic, with the wort coming from the later runnings of a Lambic mash (see also [[Brewing Lambic]]). Meerts is spontaneously fermented and was traditionally blended with Lambic to make Faro<ref name= 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>. While Meerts has almost disappeared, it is still produced by [[Brouwerij Boon]] ([[Boon Meerts]]) and incorporated into [[Gueuze Tilquin (Draught Version)]], [[Tilquin Faro]], [[Quetsche Tilquin (Draught Version)]] and [[Mûre Tilquin (Draught Version)]] at [[Gueuzerie Tilquin]].

	==Brewing Meerts==		==Brewing Meerts==

Dave at 19:34, 19 November 2017

2017-11-19T19:34:59Z

← Older revision		Revision as of 19:34, 19 November 2017
Line 3:		Line 3:

	==Overview==		==Overview==
	Meerts, or Bière de Mars in French, is a low strength beer produced following ~~lambic~~ production methods. Historically this beer would have been brewed at the same time as ~~lambic~~, with the wort coming from the later runnings of a ~~lambic~~ mash. Meerts is spontaneously fermented and was traditionally blended with ~~lambic~~ to make Faro. While Meerts has almost disappeared, it is still produced by [[Brouwerij Boon]] ([[Boon_Meerts]]) and incorporated into [[Gueuze_Tilquin_(Draught_Version)]], [[Tilquin_Faro]], [[Quetsche_Tilquin_(Draught_Version)]] and [[Mûre_Tilquin_(Draught_Version)]] at [[Gueuzerie Tilquin]].		Meerts, or Bière de Mars in French, is a low strength beer produced following Lambic production methods. Historically this beer would have been brewed at the same time as Lambic, with the wort coming from the later runnings of a Lambic mash (see also [[Brewing Lambic]]). Meerts is spontaneously fermented and was traditionally blended with Lambic to make Faro<ref name= 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>. While Meerts has almost disappeared, it is still produced by [[Brouwerij Boon]] ([[Boon_Meerts]]) and incorporated into [[Gueuze_Tilquin_(Draught_Version)]], [[Tilquin_Faro]], [[Quetsche_Tilquin_(Draught_Version)]] and [[Mûre_Tilquin_(Draught_Version)]] at [[Gueuzerie Tilquin]].

	==Brewing Meerts==		==Brewing Meerts==
	===Historic Production===		===Historic Production===
	Meerts was traditionally a product from the later runnings of ~~the~~ mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing ~~lambic~~, leaving the later runnings for Meerts. ~~These two different worts~~ would ~~then be boiled separately~~.		Meerts was traditionally a product from the later runnings of a Lambic mash<ref name = 'Lacambre 1851'/>. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing Lambic, leaving the later runnings for Meerts. This means that while the wort for Lambic underwent a turbid mash, the wort for Meerts was produced only by rinsing residual sugars out of the grain left over from Lambic production. Therefore, most of the soluble material from a turbid mash would have been transferred to the Lambic wort and the insoluble material would remain behind with the spent grain after extraction of wort for both of these beers.

	References to a beer called "Naar goed", made from the later runnings of a ~~lambic~~ mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.		These two different worts of Lambic and Meerts would then be boiled separately. Meerts wort was hopped at a lower level than Lambic (4-5 g/L for Meerts compared to 7.6-8.6 g/L for Lambic). But it should be noted that this hopping rate is higher than many some Lambic producers are using (see e.g. <ref name="Hops in Spont Ferm">[http://www.horscategoriebrewing.com/2016/04/hops-in-spontaneous-fermentation.html Hors Catégorie Brewing blog post: Hops in Spontaneous Fermentation]</ref>). Additionally, the Meerts boil would receive the hops used during the Lambic boil once the Lambic had been sent to the coolship. Meerts was cooled in a coolship and spontaneously fermented as with Lambic. The boil duration for Meerts was considerably longer than Lambic (12-15 hours for Meerts compared to 4-6 hours for Lambic) as the Meerts wort would need to wait until the Lambic wort had been removed from the coolship before Meerts could be cooled<ref name='Lacambre 1851'/> (see also<ref name='HC Lacambre 1'>[http://www.horscategoriebrewing.com/2015/11/biere-de-mars-lambic-version-and-lambic.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 1]</ref><ref name='HC Lacambre 2'>[http://www.horscategoriebrewing.com/2015/11/lambic-and-biere-de-mars-in-1800s-part.html Hors Catégorie Brewing blog post: Bière de Mars and Lambic part 2]</ref>).

			References to a beer called "Naar goed", made from the later runnings of a Lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.

	===Modern Production===		===Modern Production===
	Today, Meerts is only produced by one ~~lambic~~ brewer: [[Brouwerij Boon]]. Low gravity beers from the later runnings of a ~~lambic~~ mash are no longer produced by ~~lambic~~ brewers. and the [[Boon Meerts]] is brewed as a stand alone beer rather than as a portion of the wort from a ~~lambic~~ brewday.		Today, Meerts is only produced by one Lambic brewer: [[Brouwerij Boon]]. Low gravity beers from the later runnings of a Lambic mash are no longer produced by Lambic brewers. and the [[Boon Meerts]] is brewed as a stand alone beer rather than as a portion of the wort from a Lambic brewday. This likely alters the carbohydrate composition of the Meerts, as modern Meerts goes through a full turbid mash on its own instead of being the final rinses of a grain bed from Lambic wort.

	==Consuming Meerts==		==Consuming Meerts==
	Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name="Lacambre 1851"/>. Although modern Faro is almost always only produced from ~~lambic~~, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of ~~lambic~~ and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.		Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name='Lacambre 1851'/>. Although modern Faro is almost always only produced from Lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of Lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.

	==References==		==References==

Dave: /* Consuming Meerts */

2017-11-19T19:00:17Z

Consuming Meerts

← Older revision		Revision as of 19:00, 19 November 2017
Line 15:		Line 15:

	==Consuming Meerts==		==Consuming Meerts==
	~~In the mid 1800s,~~ Meerts was an integral part of Faro production. Faro was described as a 50/50 blend of ~~lambic~~ and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.		Meerts was an integral part of Faro production in the mid 1800s, with Faro was described as a 50/50 blend of Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name="Lacambre 1851"/>. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.

	==References==		==References==

Dave: /* Historic Production */

2017-10-26T19:45:19Z

Historic Production

← Older revision		Revision as of 19:45, 26 October 2017
Line 7:		Line 7:
	==Brewing Meerts==		==Brewing Meerts==
	===Historic Production===		===Historic Production===
	Meerts was traditionally a product from the later runnings of the mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing lambic. These two different worts would then be boiled separately.		Meerts was traditionally a product from the later runnings of the mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing lambic, leaving the later runnings for Meerts. These two different worts would then be boiled separately.

	References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.		References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.

	===Modern Production===		===Modern Production===

Dave at 14:54, 26 October 2017

2017-10-26T14:54:56Z

← Older revision		Revision as of 14:54, 26 October 2017
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	==Consuming Meerts==		==Consuming Meerts==
	In the mid 1800s, Meerts was an integral part of Faro production. Faro was described as a 50/50 blend of lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of lambic and Meerts. ~~Gueuzerie Tilquin~~ also ~~uses Meerts in their~~ draught beers.		In the mid 1800s, Meerts was an integral part of Faro production. Faro was described as a 50/50 blend of lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro\|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.

	==References==		==References==

Dave at 14:53, 26 October 2017

2017-10-26T14:53:53Z

← Older revision		Revision as of 14:53, 26 October 2017
Line 9:		Line 9:
	Meerts was traditionally a product from the later runnings of the mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing lambic. These two different worts would then be boiled separately.		Meerts was traditionally a product from the later runnings of the mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing lambic. These two different worts would then be boiled separately.

	References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>[Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.		References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.

	===Modern Production===		===Modern Production===