Toch nog meer info:
http://hubris.engin.umich.edu/Beer/Threads/Lambic/1996/814Top fermented beer with refermentation in the bottles.
Original gravity at 20 deg C (density of 1.05431):
13.4 deg Plato
13.3 deg Balling
5.3 deg Belgium
(Great Britain: "specifc gravity" at 60 deg f = 1055.0)
Amber colour = about 22 EBC
Bitterness = about 32 EBU
CO2 concentration 7 to 8 g/liter, bottled
Alcohol content = about 6 percent (6 weeks after bottling)
about 7.1 percent (10 months after bottling)
pH of bottled beer = 4.10 to 4.20
Calories = 163 kcal = 682 kjoules
(ie 42.6 kcal from the extract, 120.1 kcal from the alcohol)
Drink temperature = 12 to 14 deg C
Sell-by date = 5 years after bottling
Raw materials:
==============
a) The water used in the brewing process is collected within the Abbye walls (the Fontaine Mathilde spring)
b) The malt comes from French, Dutch and German Barley.
Two types of malt are used:
- pale malt, of the lager type (86.5 percent)
- karamel malt, of the Caravienne type (13.5 percent)
The beer's final colour is obtained by the use of karamel malt
c) The yeast stains are kept in the laboratory:
1 yeast strain is used in the main fermentation process
5 strains are used for secondary fermentaion; the strain
used in the main process is also used for additional
fermentation in the bottle
d) The hops come from Germany (Hallertau) and Slovenia (Styrian)
Hops are added both in the brewing house and the lagering tanks
The beer has a very high hop content.
e) Chipped candy sugar is used in the brewing house; liquid invert sugar
is used in the addtional fermentation process in the bottles.
