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Lambic, Gueuze and Kriek

Lambiek / Lambic

Specialised

Beer fermented by NOTHING ADDED: wort of barley and unmalted wheat is cooled overnight in a broad open koelschip and left to catch the wild yeasts and bacteria of the air โ€” Brettanomyces above all, with lactic and acetic organisms โ€” then aged in oak for one to three years. It works in the Senne valley and the PAJOTTENLAND and essentially nowhere else, which makes it a foodway defined by a microbial geography. GUEUZE is a blend of young and old lambic refermented in the bottle; KRIEK and framboise are lambic macerated on sour cherries or raspberries; faro is sweetened. Brewing is seasonal because the summer air carries the wrong organisms.

Atlas โ€” where and when

Communities and languages

Languages: Dutch

What is recorded

  • Lambic is fermented by ambient wild yeasts and bacteria, chiefly Brettanomyces with lactic and acetic organisms, and is traditionally brewed only in the Senne valley and Pajottenland because the process depends on the local airborne microflora and on cool-season brewing. It is a foodway defined by a microbial geography rather than by a recipe. documented

Related foodways

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Recipes

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