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Alcoholic drinks from Pajottenland and Zenne
still, very sour lambic; basis of gueuze, kriek, faro. Made in 6 steps over 12 months – 3 years. The longest step, maturation, takes 12 months – 3 years (Spitaels F. et al. 2014). Enterobacteriaceae and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 12 months – 3 yearsReported[spitaels2014] | Maturation |
|---|---|---|
| Temperature | 100 °CTypical | Turbid mash and long boil with aged hops |
| 60–70 % barley malt |
| 30–40 % unmalted wheat |
| aged (stale) hops |
| Starter: spontaneous (airborne microbes via coolship; resident barrel flora) |
Total time across the recorded steps: 12 months – 3 years
What changes: A turbid mash is boiled for hours with aged hops
Output: hopped wort.
Microbes at work in this step
freshly boiled wort (about 90 °C) is sterile
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Pajottenland style traced to the 13th c.; >300 producers in 1900 (WP).
