{"id":265022,"date":"2026-07-15T02:36:01","date_gmt":"2026-07-14T23:36:01","guid":{"rendered":"https:\/\/1kitap1.com\/en\/lambic-jean-guinard\/"},"modified":"2026-07-15T02:36:01","modified_gmt":"2026-07-14T23:36:01","slug":"lambic-jean-guinard","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/lambic-jean-guinard\/","title":{"rendered":"Lambic – Jean Guinard"},"content":{"rendered":"
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The high-gravity lambic wort was boiled in the kettle, and the low-gravity mars wort was boiled in the cooker-turned-kettle for a few hours. – Wort Cooling, Aeration and Inoculation – Cooling, aeration, and inoculation (using the local microbial flora) of the wort are conducted in an unusual fashion, which is unique to the brewing of lambic beers. From the hop filter, the wort is pumped into a cooling tun (bac refroidissoir), which is very wide and shallow (about forty square feet in area and one foot deep in most lambic breweries).<\/p>\n

Because the wort is spread over a large area, a considerable surface area is exposed to the atmosphere. This copper cooling tun is located in the highest part of the brewery \u2014 the loft up under the tile roof. Outdoor air is allowed to enter the loft between the vented tiles and through open louvers. It is so important to leave the local microbial flora undisturbed that a Brussels\u2019 brewer, whose roof was in precarious shape, elected to cover the old tiles with new tiles rather than to rebuild his roof from scratch, convinced as he was that the tiles housed a host of precious microorganisms.<\/p>\n

The more modern breweries, however, are equipped with a complex system of fans that evenly distributes the flow of air over the wort. The wort is left overnight to settle, cool, and pick up the oxygen and the microbial flora that are required for the lambic fermentation. The next morning (between 5 and 9 a.m. depending on the weather), the wort has cooled down to 68 to 73 degrees F (20 to 23 degrees C) and is ready to be racked into the wooden casks where the fermentation starts after a few days.<\/p>\n

First, it is pumped from the cooling tun into a mixing tun (cuve guilloire) to obtain a homogeneous liquid. From there, it is pumped into individual casks. For the production of faro, the lambic and mars worts \u2014 which, remember, have been processed separately \u2014 are cooled and inoculated in the cooling tun and mixing tun, respectively. It is interesting to see how the brewing process for lambic beers has evolved over the years. Compared to the main brewing industry, the lambic industry is a very traditional one.<\/p>\n

And yet very significant changes have occurred. In consulting European brewing manuals from the 1850s, I was able to reconstruct the lambic brewing process as it was in those days. Equal amounts of unmalted wheat and malted barley were used to produce the traditional lambic, faro, and mars beer. The malt was barley, germinated slowly and very lightly kilned. The grains were mixed together and coarse-milled. First, water at 113 degrees F (45 degrees C) was poured into the mash tun to cover the false bottom by a few inches.<\/p>\n

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Classic Beer Style Series Edited by Virginia Thomas Copyright 1990 by Jean-Xavier Guinard ISBN: 0-937381-22-5 EISBN: 978-1-938469-34-3 Published by Brewers Publications, a division of the Association of Brewers. PO Box 1679, Boulder, Colorado 80306-1679 USA (303) 447-0816 \u2022 FAX: (303) 447-2825 Direct all inquiries\/orders to the above address. All rights reserved. Except for use in a review, no portion of this book may be reproduced in any form without the express written permission of the publisher.<\/p>\n

Neither the author, editor nor the publisher assumes any responsibility for the use or misuse of information contained in this book. Cover design by Robert L. Schram Cover photography by Michael Lichter, Michael Lichter Photography Cask courtesy of North Denver Cellar OceanofPDF.com To Cristina OceanofPDF.com TABLE OF CONTENTS Acknowledgements About the Author Introduction Chapter 1: History of Lambic Beers Chapter 2: Sensory Profile Chapter 3: Physical and Chemical Composition Chapter 4: The Lambic Brewing Process Ingredients Malt Wheat Water Hops Brewing Operations Milling Mashing Wort boiling Wort cooling, Aeration and Inoculation The Old Brewing Process Chapter 5: Lambic Fermentation and Cellaring Microbiology of the Lambic Fermentation Products of the Lambic Fermentation Fermentation Equipment and Procedures Lambic, Mars and Faro Chapter 6: Gueuze and Fruit Lambics Microbiology of Gueuze Gueuze Fruit Lambics Chapter 7: Serving Lambic Beers Storage Conditions Serving Conditions Chapter 8: Formulations Brewing Lambic Yeast and Bacteria Cultures Brewing and Fermentation Equipment and Procedures 5-gallon Extract Formulations 5-gallon All Grain Formulations 1-barrel All Grain Formulations Appendix Glossary Index Bibliography OceanofPDF.com Acknowledgements My deepest appreciation is extended to Professor Michael Lewis, my brewing teacher, for supporting this enterprise.<\/p>\n

I am grateful to Jean-Pierre and Claude Van Roy (Brasserie Cantillon and Mus\u00e9e Bruxellois de la Gueuze) who provided a wealth of information for this text. I am pleased to acknowledge the assistance and contributions of the following researchers, students and brewers: Professor H. Verachtert (Katholieke Universiteit, Leuven), Professor Herman Phaff (University of California, Davis), Eric Hamacher and Malcolm McDonald (University of California, Davis), Ren\u00e9 Lindemans (Brasserie Lindemans), Henny Fonteyn (Brasserie Belle-Vue), Robert Everaerts and M. Van Campenhout (Brouwerij De Neve), Christian Berger (La Microbrasserie, Paris), and Jan De Brabanter (Conf\u00e9d\u00e9ration des Brasseries de Belgique).<\/p>\n

Were it not for Thierry Claudon, I might never have developed a passion for lambic beers. My thanks to Charlie Papazian for giving me the opportunity to write about them. OceanofPDF.com About the Author Born on the 4th of July, 1961, and bred in Paris, France, Jean-Xavier Guinard has lived in the United States and enjoyed the fireworks for his birthday for the last 7 years.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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