Description
Lambic beer is a spontaneous, wild‑fermented Belgian beer produced by indigenous yeasts and lactic‑acid bacteria.
Technical
During primary fermentation, maltose and maltotriose are converted by Brettanomyces spp. and Lactobacillus/Pediococcus spp. into ethanol, CO₂, lactic acid, and acetic acid. Secondary aging further metabolizes these acids, lowering pH and generating phenolic compounds such as 4‑ethylphenol and 4‑ethylguaiacol that give the beer its characteristic barnyard aroma.
Science
Primary Reaction
Spontaneous fermentation of malt sugars by wild yeasts and lactic‑acid bacteria producing ethanol, CO₂, lactic acid, and acetic acid
Sensory Profile
Aroma ()
barnyardearthytartphenolicspicyfunkymustyfruitycitrusywoody