Meerts: Difference between revisions

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==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==

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 ==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==