Changes

Originally, this process was done to avoid high taxes because at the time breweries were taxed on their mash tun size. The resulting wort is high in unconverted starch. See [http://www.horscategoriebrewing.com/2017/07/lambic-attenuation-and-carbohydrate.html "Lambic attenuation and carbohydrate composition " by Dave Janssen] for more details. There is also evidence that this process was desired for other styles of beer such as low strength beers even after the tax laws were changed in Belgium (see [http://www.horscategoriebrewing.com/2016/02/thoughts-on-johnson-1918-belgian.html "Thoughts on Johnson 1918 - a Belgian mashing system for low-strength beers" by Dave Janssen]).

==Alternative methods to yield starchy wort==