Lambic
Published on 1. September 1990
160 pages
978-1-938469-34-3 (ISBN)
Description
After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.
More details
Series
Language
English
Place of publication
New York
United States
File size
2,54 MB
ISBN-13
978-1-938469-34-3 (9781938469343)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jean Guinard
Lambic
Book
01/1998
Brewers Publications
€11.05
Article exhausted; check different version
Person
Born on the 4th of July, 1961, and bred in Paris, France, Dr. Jean-Xavier Guinard has lived in the United States and enjoyed the fireworks for his birthday since 1983. Guinard holds a degree in Food and Agricultural Engineering from the French Institute of Brewing in Nancy, a master's degree in Sensory Science from the University of Paris, a master's degree in Enology from UC Davis, and completed his Ph.D. in Microbiology under Michael Lewis at UC Davis. Dr. Guinard is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods and beverages, how humans perceive them, and how they affect food choice, food intake and consumer behavior. He loves soccer, classical music, Sierra Nevada's Pale Ale and lambics.
Content
- Intro
- Title Page
- Copyright Page
- Dedication
- 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
