Changes

==Lambic and the spontaneous fermentation according to Brewing traditional lambic at Cantillon== ===Traditional Lambic is made according to the following rules: ===

* brewing [[Turbid Mash|Turbid mashing]]: A multi-step infusion mash with the removal of unconverted starchy wort (from 45°c up to 72°c).* collecting the Boiling: The wort by filteringundergoes a long boil of roughly four hours where it is hopped with aged whole hops.* boiling and hopping in the boilers* cooling down Cooling: The wort is cooled overnight in the [[coolship, ]] in contact with the open air* . This allows natural infection inoculation of the wort by wild bacteria and yeasts.* pumping The next morning the cooled wort at a temperature of 18°c (~18°C) is pumped into oak or chestnut [[Barrel|barrels]].* spontaneous Spontaneous fermentation, visible occurs in these barrels. Initial the beginning, slow afterwards* transformation fermentation is visibly active and may foam over out of all the sugars within three years ===Looks of Lambic:===Still beer, cereals wineabrrels. During A long slow fermentation and maturation with wild yeast and bacteria follows the initial visibly active fermentation. This long fermentation lasts one to three years, during which time all of the carbon dioxide escapes through the wood fermentable sugars and as a result does not saturate the beer.longer chain carbohydrates are consumed

===GravityAppearance:===On its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape.