Difference between revisions of "Cantillon"
| Line 2: | Line 2: | ||
[[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= | |
| − | |||
| − | + | ==Traditional Lambic is made according to the following rules: == | |
| − | + | ===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:=== | |
* 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 | ||
| Line 25: | Line 18: | ||
* 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:== | |
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 09:40, 5 December 2014
Contents
Lambic and the spontaneous fermentation
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