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. | ||
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=notes to parse= | =notes to parse= | ||
Revision as of 10:40, 5 December 2014
Contents
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