Lambic is brewed from a grist
composed of 70% barley
malt and 30% unmalted wheat. Then the wort is exposed
to the
air which
provides the wild yeasts that will start the fermentation process. Aged
hop (thus less bitter) is added for preservation. Lambic is
matured for at least two years in oak barrels.
Young lambic is slightly
sour, old lambic has greater acidity. Gueuze is sour and sometimes
harsh, usually without
bitterness. The colour is golden to light amber. Carbonation can be
champagne-like.
Lambic, Gueuze and Faro are all nutritive and refreshing
drinks. They must be served cold (5-6°C).
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The tradition of
Lambic originates from a place called the "Pajotteland", in the
South-West of the Brussels region. The name possibly comes from the
small city
of Lembeek where beers of spontaneous fermentation were already brewed
back in the 15th century. Some brewers still produce the
beer the same
old way.
Lambic is sold "as is" but it
also serves as the basis to produce Gueuze, Faro and the derived fruit
beers (mainly Kriek and Framboise).
> Gueuze
is an assemblage of lambics of various ages which will ferment again in
the bottle. The composition of gueuze is a subtle process because
enough young lambic is neede to start the fermentation, but too much
can lead to high pressure, which could cause the blast of the bottles!
> Faro is unblended 3-year old lambic with candi-sugar added. It
is sweet and low on alcohol.
> Kriek and Framboise
>Fruit_beer
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