An Overview of Lambic: Difference between revisions

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* '''Fruited lambic'''

Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. ~~A second fermentation of~~ the ~~sugars from the lambic and the fruit then takes place. After maturation~~, the lambic is ~~typically~~ bottled with a small amount of young lambic or sugar-liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Brouwerij Lindemans|~~Lindeman~~]]~~'s and~~ [[De Troch]] also use various fruit syrups to flavor their lambics.

Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is either bottled (sometimes with a small amount of young lambic or sugar-liquor to aid natural carbonation in the bottle) or put into kegs or casks to be served.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Brouwerij Lindemans|Lindemans]], [[Brouwerij_De_Troch|De Troch]], and [[Brouwerij_Timmermans|Timmermans]] also use various fruit syrups and juices to flavor their lambics.

Kriek (cherry), framboise (raspberry), and druiven(grapes) are all commonly used among lambic producers. Other fruits include peaches, black currants, apricots, apples, and a wide variety of more exotic fruits such as [[Brasserie_Cantillon|Cantillon]]'s use of bilberries in their [[Cantillon_Blåbær_Lambik|Blåbær Lambik]] and [Neill_and_Ross|Neill and Ross's]] use of blackberries in [[Neill_and_Ross|Shot in the Dark]].

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 * '''Fruited lambic'''
-Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation, the lambic is typically bottled with a small amount of young lambic or sugar-liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Brouwerij Lindemans|Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.
+Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is either bottled (sometimes with a small amount of young lambic or sugar-liquor to aid natural carbonation in the bottle) or put into kegs or casks to be served.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Brouwerij Lindemans|Lindemans]], [[Brouwerij_De_Troch|De Troch]], and [[Brouwerij_Timmermans|Timmermans]] also use various fruit syrups and juices to flavor their lambics.
 Kriek (cherry), framboise (raspberry), and druiven(grapes) are all commonly used among lambic producers.  Other fruits include peaches, black currants, apricots, apples, and a wide variety of more exotic fruits such as [[Brasserie_Cantillon|Cantillon]]'s use of bilberries in their [[Cantillon_Blåbær_Lambik|Blåbær Lambik]] and [Neill_and_Ross|Neill and Ross's]] use of blackberries in [[Neill_and_Ross|Shot in the Dark]].