Difference between revisions of "Cantillon"

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[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
 
[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
  
=Lambic and the spontaneous fermentation=
+
=Lambic and the spontaneous fermentation according to Cantillon=
  
 
==Traditional Lambic is made according to the following rules: ==
 
==Traditional Lambic is made according to the following rules: ==
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==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.
 
 
 
  
 
=notes to parse=
 
=notes to parse=

Revision as of 10:40, 5 December 2014

Cantillon Classic Gueuze

Lambic and the spontaneous fermentation according to Cantillon

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