Changes

==Lambic and the spontaneous fermentation according to Brewing traditional lambic at Cantillon== ===Traditional Lambic is made according to the following rules: ===

* aged dried hops (three 2-3 years oldof Noble variety) : 2.5250-3 300 grams per liter 100 L of wort <ref name='Cantillon on the Sour Hour'>[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref> (~49 min in) (possibly this is based on a wort volume during the boil), or ~450g per 100 L of finished beer<ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in). From these two references, it seems that Cantillon uses ~25 kg hops per brew and they yield on the order of 7000 L of wort into barrels, which would equate to ~350g per 100 L of finished cooled wort.

* brewing [[Turbid Mash|Turbid mashing]]: A multi-step infusion mash with the removal of unconverted starchy wort (multiple steps from 45°c up to 72°c).* collecting the Boiling: The wort by filteringundergoes a long boil of roughly four hours where it is hopped with aged whole hops.* boiling and hopping in the boilers* cooling down Cooling: The wort is cooled overnight in the [[coolship, ]] in contact with the open air* . This allows natural infection inoculation of the wort by wild bacteria and yeasts.* pumping The next morning the cooled wort at a temperature of 18°c (~18°C) is pumped into oak or chestnut [[Barrel|barrels]].* spontaneous Spontaneous fermentation, visible occurs in these barrels. Initial the fermentation is visibly active and may foam over out of the beginningabrrels. A long slow fermentation and maturation with wild yeast and bacteria follows the initial visibly active fermentation. This long fermentation lasts one to three years, slow afterwards* transformation during which time all of all the fermentable sugars within three yearsand longer chain carbohydrates are consumed

===Looks of LambicSee also: [http:===Still beer, cereals wine//www. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beerfunkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's write up of Cantillon's turbid mashing procedure].

===GravityAppearance:===On its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape.

File:Cantillon-blaber lambic.jpg|Blaber Blåbær Lambic

Iris is different than [[Lambic]]. It is only made with malt of the pale ale type (giving a more amber color to the beer) conserves the typical flavor of the spontaneous fermentation, the complex aromas , and the vinous taste. The hopping is different too. Lambic is made with 100% aged hops, for the Iris they use 50% of aged hops and 50% of fresh (dried, not wet) hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualities.

After two years in the barrel, the Iris undergoes a dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the bottling. This "cold hopping" (or dry hopping) gives the beer a more intense flavor and makes the smell and the taste more bitter.