The soft and hard classifications are due primarily to the acid contents of the beer, whereas the rope characteristic describes the oily consistency of the beer due to high lactic acid levels.
The finished product is characterised by high levels of lactic acid, acetic acid, ethyl acetate and ethyl acetate. Final gravities are in the region of 1.008 (2.2 oP) 1.012, 3 oP, DMS levels are reduced to approx 100pb and diacetyl concentrations between 45-80ppb. Final 2,3 butanediol levels are not available.
Beers of the lambic style are described as having vinous aromas and tastes accompanies by ‘horse blanket’ or ‘goaty’ characterisitics, which appears to be attributable to the contained acids and products from Brettanomyces activity. Thin mouth feel is also noted, due to the low levels of residual dextrins.
Tags:beer fermentation, lambic, lambic beer lambic fermentationThe spontaneous nature of lambic fermentation and the varied spectra of bacteria and yeasts encountered in differing breweries that are responsible for such fermentation, may produce beers with differing characterisitics.
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September 18th, 2007 at 10:25 am
This is what Wiki says
Lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, with a slightly sour aftertaste.
October 10th, 2007 at 8:54 pm
Lambic beer is something unique. Thanks for this great article.
February 7th, 2008 at 5:40 am
You can also make lambic. There are a handful of bacteria and yeasts that contribute to the flavor. The rest are “noise” so to speak. It also makes a very interesting looking homebrew
http://www.fermentarium.com/content/view/145/58/
For most beers, if they look like this it’s gone bad. In the lambic’s case, things are going “well”.