Changes

Aged hops also play an important role in lambic. Hops are necessary because of their bacteriostatic properties and to curb the growth of bacteria. This is why hops over a year old are used; they have lost the majority of their bittering properites, properties but not their bacteriostatic, properties.<ref name=PalmBoon>Boon Brewery, Brewing Process http://palmbreweries.com/en/boon</ref> Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic.

A beechwood twig brush called a ramon is used to scrub out the sediments, and, as needed, the barrel can be scraped clean by spinning sharpened chains inside it. The barrels are washed with hot water and steam steamed to sanitize and prepare them for use. If they are to be stored empty, sulfur is burned in them to preserve their sanitation. Because wooden barrels tend to carry microbiological agents, the extent to which the barrel is cleaned significantly impact impacts the beer that it produces. Sanatiation Sanitation of barrels is extremely important as the process used lead to substantial variation in the beer produced.<ref name=LambicTreasure>Lambic: Belgium's Unique Treasure, http://morebeer.com/articles/lambicbrewing</ref>