Carbonation in Lambic: Difference between revisions

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Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed ~~anywere~~ in the world[REF]. Further, ~~unusal~~ carbonation states, such as the "Loerik" or "Lazy" guezes [~~link~~] that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ~~aging~~. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[REF]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

==Overview==

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==The Formation of ~~CarbonVolumesation~~ in Lambic==

==The Formation of Carbonation in Lambic==

Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is:

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-Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywere in the world[REF]. Further, unusal carbonation states, such as the "Loerik" or "Lazy" guezes [link] that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of aging. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.
+Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[REF]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.
 ==Overview==
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-==The Formation of CarbonVolumesation in Lambic==
+==The Formation of Carbonation in Lambic==
 Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is: