Difference between revisions of "Cantillon"
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===Traditional Lambic is made according to the following rules: === | ===Traditional Lambic is made according to the following rules: === | ||
====Ingredients:==== | ====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 |
| − | boiling and hopping in the boilers | + | * boiling and hopping in the boilers |
| − | cooling down in the cooling tun, in contact with the open air | + | * cooling down in the cooling tun, in contact with the open air |
| − | natural infection of the wort by wild ferments (bacteria and yeasts) | + | * 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 | + | * pumping the wort at a temperature of 18°c into oakwood or chestnutwood barrels |
| − | 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 12:55, 21 November 2014
Contents
Lambic and the spontaneous fermentation
From Cantillon's Website
Cantillon Brewery
I am Mimi, the little mouse. 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%
- 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.