Lambic

lambic.

A unique Belgian wheat beer produced only in a 15-kilometer radius southwest of Brussels in the area called Pajottenland. Lambic is traditionally brewed and spontaneously fermented in winter (October 15 to May 15) because the microflora of the Senne Valley are too unpredictable during the summer. The mash, consisting of 60-70 percent barley and 30-40 percent wheat is spontaneously fermented by these airborne wild yeasts (Brettanomyces bruxellensis and Brettanomyces lambicus) and bacteria (thermo bacteria and lactic bacteria). The fermentation vessels consist of large oak or chestnut tuns of 252 gallons each. Fermentation starts after three days, and an attenuation of 80 percent is reached after the first summer and is almost complete after the second. It is flavored with old hops (600 grams per hectoliter), which provide preservative properties but very little bitterness. Lambic may be served young (three months to one year) or old (at least two years old, usually three to four). Young lambic is very sour, slightly cloudy, and produces little or no froth. Old lambic has lost some of its sourness, acquired a vinous bittersweet flavor, and produces a fine froth. When young and old lambics are blended, bottled and aged one more year, the end product is called gueuze.