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 fermentation
The 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.