Comments for The Beer Brewer

Comment on Beer Clarity - Beer Haze - part2 by Beer Clarity - part 3 : The Beer Brewer

Beer Clarity - part 3 : The Beer Brewer — Fri, 29 Feb 2008 16:31:08 +0000

[...] See our previous article for part 2 [...]

Comment on How Lambic Beer Ferments - part 5 by DJ

DJ — Thu, 07 Feb 2008 04:40:25 +0000

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”.

Comment on Beer Clarity - Beer Haze by Beer Clarity - Beer Haze - part2 : The Beer Brewer

Beer Clarity - Beer Haze - part2 : The Beer Brewer — Sat, 29 Dec 2007 11:18:54 +0000

[...] part 1 of this can be found Beer Clarity part 1 [...]

Comment on How Lambic Beer Ferments - part 4 by elinky

elinky — Tue, 16 Oct 2007 09:21:18 +0000

This is turning out to be a great article. I always wondered how Lambic beers were different from manufactured. Thanks

Comment on How Lambic Beer Ferments - part 5 by SEO

SEO — Wed, 10 Oct 2007 19:54:55 +0000

Lambic beer is something unique. Thanks for this great article.

Comment on How Lambic Beer Ferments - part 5 by Alan

Alan — Tue, 18 Sep 2007 09:25:43 +0000

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.