Changes

Modern lambic traditionally uses aged hops at a moderate rate to help limit and select for microbes and regulate acid production. Modern Lambic brewers cite rates in the range of roughly 450 grams of hops per Hl of finished beer <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in) (see also the notes pertaining hopping rates on the [[Cantillon]] page), with some brewers possibly going above this range. The age of hops used depends on the producer and their preferences/stock. Cantillon uses hops that are on average 2-3 years old (source----), which 3 Fonteinen reports using hops that are over 10 years old<ref name="Drie Fonteinen on Belgian Smaak> [http://www.belgiansmaak.com/armand-debelder-michael-blancquaert-drie-fonteinen/ Drie Fonteinen on Belgian Smaak] </ref> (~48 minutes in). Lambic brewers either add their hops while still collecting wort, sometime before adding the wort comes to the a boil kettle (also known as "first wort hopping"), or sometime before the wort comes to a shortly after boil; the is reached<ref name="Drie Fonteinen on Belgian Smaak/> (~48 min in). The hops are then boiled with the wort for essentially the full length of the boil <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1593059604055581/?comment_id=1593928187302056&reply_comment_id=1593938693967672&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Dave Janssen on MTF. 02/24/2017.]</ref><ref>[http://www.lambic.info/Brewing_Lambic#Hopping "Brewing Lambic", section "Hopping". Lambic.info website. Retrieved 02/24/2017.]</ref>. The resulting lambic beers are often surprisingly bitter, especially when young.