Lambic
Lambic (or Lambiek ) is a Belgian beer specialty that is made through spontaneous fermentation . Further processed variants include Geuze , Faro , Kriek and other fruit lambic beers. The traditionally produced lambic has been included in the Ark of Taste by Slow Food . Since May 7, 1998, the traditional composition or the traditional manufacturing process of the product has been protected as a guaranteed traditional specialty (g. T. S., English TSG) .
origin of the name
The beer is called in Flemish Lambiek , Lambic or Lambic on French Lambic . The name comes perhaps from the Flemish town Lembeek or from the Flemish word for burning boiler , alambiek ( alembic ).
History of the Lambic
As in other beer brewing processes , the ingredients for lambic are also water, malt and hops , but no yeast is added, rather it is "captured" from the ambient air by storing the brew in an open place. This process of not guided, but spontaneous fermentation was the standard process in beer production until the discovery of the microbiological relationships, today the lambic is one of the few exceptions in which this method is still used.
Manufacturing
ingredients
Wheat , malted barley , water , hops
Manufacturing
The wort is boiled in a kettle for several hours using the ingredients mentioned above. The brew is then placed in an open vat or trough, in which the wort remains for a few hours at room temperature. Make sure that there is good air circulation, because the yeast is not added, but “captured” from the air. Due to the free temperature control, it is not possible to brew the lambic in all seasons, because in summer it is too warm and in winter too cold to achieve the desired colonization with the yeast. After being stored in the tub, the starting product is traditionally filled into oak or chestnut barrels. From now on, the process can no longer be easily controlled by humans. The brewer must wait for spontaneous fermentation, which can take up to months to occur. The taste also differs quite significantly, because the yeasts play a major role in the development of the taste, and no special or standardized yeasts are added. First, the beer ferments up to approx. 5% alcohol through the action of Saccharomyces cerevisiae . Then the residual fermentation takes place by Brettanomyces bruxellensis and Brettanomyces lambicus .
The result is a very dry beer with a typical taste and a very low carbon dioxide content due to fermentation in wooden barrels.
In further processing steps, the lambic can be further processed into Geuze .
Others
The similar sounding lambig is a variant of the calvados .
Individual evidence
- ↑ fondazioneslowfood.com
- ^ FC Lange, B. Fink: Journal noble drinks . In: Stern . No. 46 . Gruner and Jahr, November 9, 2006, p. 32, last paragraph .
- ^ FC Lange, B. Fink: Journal noble drinks . In: Stern . No. 46 . Gruner and Jahr, November 9, 2006, p. 34, last paragraph .
- ^ FC Lange, B. Fink: Journal noble drinks . In: Stern . No. 46 . Gruner and Jahr, November 9, 2006, p. 32-39 .
- ↑ Lambig - Calvados from Brittany