Lambic beer owes unique flavour primarily to microorganisms (and much less to the grains used)

Belgium’s world-famous lambic beer owes its characteristic flavour primarily to microorganisms, and much less to the grains selected, doctoral researcher Dries Bongaerts (VUB ) says after conducting scientific research at the Flemish Free University of Brussels, the VUB. This explains why the flavor has remained remarkably stable over the years, even though the grains used have changed several times. The brewing environment and the wooden barrels play a particularly important role.

Go to News Site