Brewing Lambic: Difference between revisions

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===Barrels===

[[File:De_Troch_barrel_cleaning.jpg|230px|thumb|right|Barrel cleaning at De Troch]]

While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and ~~fouders~~. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter ~~Foudres~~. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.

While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and foeders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foedres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.

Each individual barrel can have its own progression, even among the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or ~~fouders~~ can have. This includes sourcing specific barrels or ~~fouders~~ for their characteristics, bottling the first ~~lambic use(s) of~~ used barrels as separate releases, and releases highlighting a single ~~fouder~~ or selection of older barrels. Some examples of this are:

Each individual barrel can have its own progression, even among well used barrels and different barrels from the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or foeders can have. This includes sourcing specific barrels or foeders for their characteristics as noted above, as well as bottling the first lambics from recently-received used barrels as separate releases, and releases highlighting a single foeder or selection of older barrels. Some examples of this are:

Barrels used for spirits

@@ Line 24: / Line 24: @@
 ===Barrels===
 [[File:De_Troch_barrel_cleaning.jpg|230px|thumb|right|Barrel cleaning at De Troch]]
-While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and fouders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foudres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.
+While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and foeders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has already been extracted from the barrel, and less character from the wood will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foedres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut.
-Each individual barrel can have its own progression, even among the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or fouders can have. This includes sourcing specific barrels or fouders for their characteristics, bottling the first lambic use(s) of used barrels as separate releases, and releases highlighting a single fouder or selection of older barrels. Some examples of this are:
+Each individual barrel can have its own progression, even among well used barrels and different barrels from the brewing day, and some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Increasingly, lambic producers are releasing beers highlighting the unique role that different barrels or foeders can have. This includes sourcing specific barrels or foeders for their characteristics as noted above, as well as bottling the first lambics from recently-received used barrels as separate releases, and releases highlighting a single foeder or selection of older barrels. Some examples of this are:
 Barrels used for spirits