Changes

Historical documents dealing with Belgian brewing show a steady progression from high doses of fresh hops in lambic to the sort of hop composition and origin that are in use today. In 1851 Lacambre mentions rates for Belgian hops of 760-860 g/Hl and specifically highlights the use of young hops. Belgian brewing scientist Henri Van Laer recommended a hopping rate of 700-800 g/Hl in 1890, roughly in agreement with Lacambre though slightly lower. In the early 1900s, citing information from 1896, ''Le Petit Journal du Brasseur'' mentions a hopping rate of 540 g/Hl using a mix of Belgian and Bavarian hops and a split of 2/3 young, 1/3 old in good years (and 50/50 in bad years). In 1928 ''Le Petit Journal du Brasseur'' recommends a larger proportion of aged hops (2/3 aged, 1/3 fresh) and rates of 600g/Hl of Belgian hops<ref name="Hors Catégorie Brewing Hops in Spontaneous Fermentation"/>. Considering the difference in strength in German and Belgian hops<ref name="Hors Catégorie Brewing Hopping Grisette"/>, this fits with a stable or decreasing hopping rate from that given in the early 1900s. In 1937 exclusive use of aged hops is recommended, though as noted in 1946, year old hops may be preferable to hops that were aged longer in poor conditions<ref name="Hors Catégorie Brewing Hops in Spontaneous Fermentation"/>. Also in the 1940s ''Le Petit Journal du Brasseur'' recommends hopping rates of 400-500 g/Hl, roughly in agrement with modern times, and notes that the lambic of this time was softer than historic lambic<ref name="Hors Catégorie Brewing Hops in Spontaneous Fermentation"/>.

===Aged Hop Suppliers===