An Overview of Lambic: Difference between revisions

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==Culture vs. Chemistry==

''Main article: [[Culture vs. Chemistry]]''<br>

As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through HORAL and the independent efforts of many brewers and blenders, the ~~Lambic~~ producers in the ~~Payottenland~~ have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:

As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through [[HORAL]] and the independent efforts of many brewers and blenders, the lambic producers in the Pajottenland have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:

* Terroir - Are the microorganisms of the payottenland unique?

* Process - Is the brewing process of lambic unique?

* Regulation - What laws, decrees, and other protections are in place to protect lambic?

* Culture - How does the history and culture of lambic play into the discussion?

This is a complex topic with no clear cut right or wrong answers. ~~The article linked above~~ attempts to break down these issues and explore at the facts surrounding this unique product.

This is a complex topic with no clear cut right or wrong answers. This attempts to break down these issues and explore at the facts surrounding this unique product.

==References==

@@ Line 70: / Line 70: @@
 ==Culture vs. Chemistry==
 ''Main article: [[Culture vs. Chemistry]]''<br>
-As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through HORAL and the independent efforts of many brewers and blenders, the Lambic producers in the Payottenland have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:
+As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through [[HORAL]] and the independent efforts of many brewers and blenders, the lambic producers in the Pajottenland have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:
 * Terroir - Are the microorganisms of the payottenland unique?
 * Process - Is the brewing process of lambic unique?
 * Regulation - What laws, decrees, and other protections are in place to protect lambic?
 * Culture - How does the history and culture of lambic play into the discussion?
-This is a complex topic with no clear cut right or wrong answers.  The article linked above attempts to break down these issues and explore at the facts surrounding this unique product.
+This is a complex topic with no clear cut right or wrong answers.  This attempts to break down these issues and explore at the facts surrounding this unique product.
 ==References==
 <references />