Changes

Jump to: navigation, search

Lambic

96 bytes added, 16:41, 30 January 2019
no edit summary
===Cooling and Fermentation===
Lambics are spontaneously fermented, meaning that they do not receive any pitched cultures. Hot lambic wort is pumped from the boil kettle to a [[coolship]], a shallow vessel with a large surface area to volume ratio, where it cools overnight open to the air. During this time the beer is inoculated with microorganisms from the environment and resident in the brewery. Lambic is only brewed the late fall, winter, and early spring when nighttime temperatures are sufficiently low to cool the wort appropriately overnight. The morning after cooling the lambic wort is transferred to barrels or foeders where fermentation occurs slowly over the course of months to years. Lambic fermentation is characterized by distinct phases when different microbes are active.
 
For more information on spontaneous fermentation, see the [[Spontaneous Fermentation]] page.
Related MTF threads:

Navigation menu