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[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
* raw wheat 35%
* malted barley 65%
* dried hops (three years old) : 5 g per liter of beer
* brewing (from 45°c up to 72°c)
* collecting the wort by filtering
* spontaneous fermentation, visible in the beginning, slow afterwards
* transformation of all the sugars within three years
Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.