Difference between revisions of "Cantillon"

From Milk The Funk Wiki
Jump to: navigation, search
Line 2: Line 2:
 
[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
 
[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
  
=From Cantillon's Website=
+
=Lambic and the spontaneous fermentation=
==Lambic and the spontaneous fermentation==
 
  
===Cantillon Brewery===
+
==Traditional Lambic is made according to the following rules: ==
I am Mimi, the little mouse.
+
===Ingredients:===
The brewery doesn't have any secrets for me, so follow me and I'll tell you about the beers which are made here.
 
 
 
I am fond of wheat and barley grains, so I am probably the best guide to introduce you to these great beers : Gueuze, Kriek, Faro, etc.
 
 
 
===Traditional Lambic is made according to the following rules: ===
 
====Ingredients:====
 
 
* raw wheat 35%
 
* raw wheat 35%
 
* malted barley 65%
 
* malted barley 65%
 
* dried hops (three years old) : 5 g per liter of beer
 
* dried hops (three years old) : 5 g per liter of beer
====Process:====
+
===Process:===
 
* brewing (from 45°c up to 72°c)
 
* brewing (from 45°c up to 72°c)
 
* collecting the wort by filtering
 
* collecting the wort by filtering
Line 25: Line 18:
 
* spontaneous fermentation, visible in the beginning, slow afterwards
 
* spontaneous fermentation, visible in the beginning, slow afterwards
 
* transformation of all the sugars within three years
 
* transformation of all the sugars within three years
===Looks of Lambic:===
+
==Looks of Lambic:==
 
Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.
 
Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.
  

Revision as of 10:40, 5 December 2014

Cantillon Classic Gueuze

Lambic and the spontaneous fermentation

Traditional Lambic is made according to the following rules:

Ingredients:

  • raw wheat 35%
  • malted barley 65%
  • dried hops (three years old) : 5 g per liter of beer

Process:

  • brewing (from 45°c up to 72°c)
  • collecting the wort by filtering
  • boiling and hopping in the boilers
  • cooling down in the cooling tun, in contact with the open air
  • natural infection of the wort by wild ferments (bacteria and yeasts)
  • pumping the wort at a temperature of 18°c into oakwood or chestnutwood barrels
  • spontaneous fermentation, visible in the beginning, slow afterwards
  • transformation of all the sugars within three years

Looks of Lambic:

Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.



notes to parse

  • Classic Gueuze
    • golden ratio = 17/33/50 3 year/2 year/1 year
  • Iris only one to be 100% Pale Malt w/ 50% aged and 50% new hops
  • all lambics brewed with 35% raw wheat and 65% malted barley