Sep 18
The following table shows the characteristics of three differnent styles of Lambic Beer:
| ‘Soft’ | ‘Hard’ | ‘Rope’ | |
| Alcohol (g/100 ml) | 4.61 | 4.55 | 4.60 |
| pH | 3.9 | 3.4 | 3.5 |
| Real extract | 1.0176 | 1.0147 | 1.0186 |
| Ethyl acetate (ppm) | 30.1 | 539.8 | 12.2 |
| Propanol | 9.2 | 8.7 | 5.0 |
| Isobutanol | 18.8 | 15.4 | 7.0 |
| Butanol | < 0.1 | < 0.1 | < 0.1 |
| Isoamyl acetate | < 0.1 | < 0.1 | < 0.1 |
| D-amyl alcohol | 15.6 | 11.4 | 9.0 |
| Isoamyl alcohol | 57.9 | 53.1 | 39.5 |
| Ethyl acetate | 21.9 | 140.3 | 79.0 |
| Phenethyle alchohol | 45.8 | 38.1 | 64.0 |
| Acetic acid | 766.0 | 3944.0 | 530.0 |
| Lactic acid | 492.0 | 3677.0 | 13446.0 |
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