Changes

Mort Subite follows traditional [[Brewing_Lambic|lambic brewing processes]], with one exception. As a result of Lebeau's discoveries, Mort Subite ceased using the koelschip in the early 1990's. Instead, the wort is cooled using a plate cooler to 30°C to prevent infection. Next the beer is placed in a steel tank that was filled with air from the region, rather than sanitized air or CO₂, to introduce microorganisms from the region. Similar air is also placed in the pipes. Because this regional air is not sterile, the wild yeasts that are present begin fermentation. This allows Mort Subite to brew both during year round, rather than just in the traditional winter season but also during the summer.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>