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Alcoholic drinks from Pajottenland and Zenne
Lambic is a sour Belgian beer that no brewer pitches with yeast. The boiled wort cools overnight in a wide open tray, where microbes from the air fall in, and then ferments and ages for one to three years in wooden casks. A run of bacteria and yeasts, ending with Brettanomyces, makes it dry, sour and still; most lambic is blended into gueuze or used for fruit beers.
| Barley malt | [wp-lambic] |
| Unmalted wheat | [wp-lambic] |
| Aged hops | Old hops keep the beer without making it bitter; the TSG caps bitterness at 20 BU[wp-lambic][tsg1997] |
| Starter | spontaneous (airborne microbes via the coolship; resident cask flora) |
Total time across the recorded steps: 31 days
What changes: The wort is boiled for hours with aged hops
Output: hopped wort.
Microbes at work in this step
freshly boiled wort (about 90 °C when sampled) is sterile
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lambic is a sour Belgian beer that no brewer pitches with yeast. The boiled wort cools overnight in a wide open tray, where microbes from the air fall in, and then ferments and ages for one to three years in wooden casks. A run of bacteria and yeasts, ending with Brettanomyces, makes it dry, sour and still; most lambic is blended into gueuze or used for fruit beers. Made in 6 steps over 31 days. The longest step, enterobacteriaceae phase in casks, takes up to 30 days (Spitaels F. et al. 2014) and runs at 10–30 °C (Spitaels F. et al. 2014). Saccharomyces cerevisiae and S. pastorianus and Pediococcus damnosus do most of the fermenting.
| Main step | up to 30 daysReported[spitaels2014] | Enterobacteriaceae phase in casks |
|---|---|---|
| Temperature | 10–30 °CReported[spitaels2014] | Enterobacteriaceae phase in casks |
| Acidity | pH up to 3.8Set[tsg1997] | Maturation in the cask |
Lambic is never pitched with yeast. The wort takes in microbes from the air overnight in an open coolship, so it can only be brewed in the cold months, and it ferments and ages for one to three years in wooden casks. African sorghum beers are also unpitched but are drunk within days.
Enteric bacteria such as Klebsiella pneumoniae and Escherichia coli are found in the first month in the cask. Enterobacteriaceae are susceptible to pH below 4.0 and ethanol above 2.0 %, and the traditional-speciality rules cap the finished lambic at pH 3.8. That does not prove they are gone. The same study still found their DNA throughout two years of fermentation. The authors say either the DNA persisted or the cells stayed alive without growing on plates.
Hazards the sources name: Klebsiella pneumoniae and Escherichia coli among the Enterobacteriaceae of earlier studies; they are susceptible below pH 4.0 and above 2.0 % ethanol.
Every number is labelled with how it is known. How this atlas is made
The traditional-speciality application dates lambic, gueuze and the fruit lambics to at least the start of the 19th century, and faro to the 18th.
