Beer-a Culpa: Traditional Lambic Brewing How-To
What was a “look, cool: wild yeast-fermented beer!” afterthought to my post on sustainable brewing has met an indignant commenter crowd who found my two-sentence description rightfully vague and careless. And so, as penance suggested by commenter koelschip, here is a complete guide to making lambic beer. Whether you are an old Belgian couple who ferments outside or a homebrewing web user with closed wild yeast inoculations in your basement, I think we can all agree that sour beer is delicious. And the greenness isn’t so bad either: reclaimed oak barrels, energy-free inoculation and all natural ingredients (provided you don’t start with the sham fruit syrups and packaged yeast…) contribute to its carbon-reduced diet.
Step #1: Move to Belgium
For purists, this is a must. Only in the Senne valley of Belgium can the brewer encounter the true wild yeasts of lambic beers which contain the essential bacterias, Bretanomyces bruxellensis and B. lambicus. In fact, to move to Belgium is the only way to enjoy an authentic lambic experience without compromising the eco-friendliness of the endeavor with trans-Atlantic shipping.
Step #2: Mash Up
A lambic wort is traditionally comprised of 60-70% barley malt and 30-40% unmalted wheat.
