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Gueuze, nectar of Brussels
Bernard Dubrulle-04-12-2009
Belgium is undeniably the country of beer. Not only on account of the number of labels covering the brewery spectrum of the 'flat country', but also owing to the incredible diversity of tastes, colours and production methods.Among the nearly 500 beers that are the pride of the kingdom, a category particularly distinguishes itself as it is made only in Belgium: spontaneous fermentation beers. Particularly refreshing beers ideal in sunny weather.
While the great majority of present-day beers need the addition of yeast to ferment (and to become beer), spontaneous fermentations, as to be expected, do not require any addition of external yeast.
In the region located to the south and west of Brussels, Pajottenland, the ambient air is reportedly so special that it promotes the generation of specific living cells. These micro-organisms necessarily circulate in breweries like everywhere else. They therefore enter into contact with the wort cooled in tanks open to the atmosphere, causing fermentation and giving birth to Lambic, a beer with a highly specific taste, slightly or frankly acidic.
Without entering into overly technical considerations, these natural yeasts, among which the best known are Brettanomyces bruxellensis and Brettanomyces Lambicus, promote the assimilation of non-fermentable sugars, meaning Lambic contains very little sugar.
