Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production
Jonas De Roos, Luc De Vuyst
Journal of the Science of Food and Agriculture
Abstract
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
lambic beer production involves spontaneous fermentation
“The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation.”
lambic beer production takes up to three years
“The fermentation and maturation process is carried out in wooden barrels and can take up to three years.”
lambic beer production occurs in wooden barrels
“The fermentation and maturation process is carried out in wooden barrels and can take up to three years.”