The Beers, their personality and their nature (Part Six)

Fuente: http://www.portalnet.cl/temas/como-disfrutar-la-cerveza.1143751/

Hello dear friends of steemit, thank you for being present on my blog and accompanying with reading my post. As every day Thursday I am posting a new informational beer post, this interesting information I found it while surfing the web, I hope it is to your liking and enjoy as much as I did when doing the post.

Before starting I want to clarify that I am Spanish speaking, I read and write only in Spanish, unfortunately English does not understand or write, all my work I do with the help of the translator google, so I want to apologize for any mistakes that may Arise in translation.

If it is the first time you visit my blog and you want to follow the thread of the publication I leave the link so that you can do it.

https://steemit.com/beer/@jlufer/beer-and-its-history-in-argentinabn,
https://steemit.com/beer/@jlufer/the-beers-their-personality-and-their-nature-first-part
https://steemit.com/beer/@jlufer/the-beers-their-personality-and-their-nature-part-two
https://steemit.com/beers/@jlufer/the-beers-their-personality-and-their-nature-part-three
https://steemit.com/beer/@jlufer/the-beers-their-personality-and-their-nature-part-four
https://steemit.com/beer/@jlufer/the-beers-their-personality-and-their-nature-part-five

Today I want to share with you information about "Lambic beers", and their different styles, I hope this information is interesting and serve to learn and enjoy a good glass of beer.

"Lambic beers"


Fuente: http://www.bavaria.co/la-cerveza/clases-de-cerveza

The "Lambic beers" are "spontaneous fermentation" of Belgian origin, are produced more than 500 years ago made with wheat, barley and Trappist, are made between the months of October to May and can remain in the barrel for two to three years , The brewing area of these beers is in "Brussels and are known as" Lambeek "

"Lambic beers"


Fuente: https://www.emaze.com/@AWOLTZOF/Untitled

Lambic beers are peculiarly made in Belgium, its name honors its city of Origin Leembek, a beer very rare for its process of "spontaneous fermentation"

The production process can last several years to give aromas to fruits, is used to mix with other varieties has between "30 and 40% wheat and the rest barley"

These beers are presented in two styles, those having less than six months of rest are called "Young Lambic" and those possessing more than six months of rest are the mud "Traditional Lambic" A very frothy beer "dry, acid, And a little bit bitter "your alcohol content varies from 3 to 6%

"Beer Lambic Gueuze"


Fuente:http://www.cervezainternacional.net/?tpl=ficha&id_idioma=es&id_producte=1512&desc=Jacobins%20Gueuze%20-%20Cerveza%20Belga%20Lambic%20Gueuze%2025cl

The "Beer Lambic Gueuze" is achieved by mixing "lambic beers young and traditional lambic", this mixture causes a "re fermentation" are usually packaged in bottles of ciders or champagne.

It is a "guard" beer can be consumed until the seven years of its elaboration, it owns a lot of gas which makes them "frothy and bubbly"

"Beer Lambic Faro"


Fuente: https://www.ah.be/producten/product/wi237807/lindemans-faro-lambic

The "Beer Lambic Lighthouse" is achieved with "Lambic beer" adding sugar which causes a "re fermentation" in the "nineteenth century" was a very produced drink, currently few producers remain.

A beer with lots of "bubbles and sweet"

"Beers Lambic Kriek, Frambozen - Beers"


Fuente: https://es.pinterest.com/pin/443463894531160918/

"Beers Lambic Kriek, Frambozen - Beers" is traditional from Belgium and processed more than 400 years ago, made with "Lambic" beers and adding "cherries and raspberries" are left to macerate for six weeks in the barrels And then put them in their bottles and left for another time to rest.

Beers containing cherries are known as "Lambic Kriek" and those with raspberries are known as "Lambic framboise or frambozen" can be sweet or dry depending on the maker.

A beer with many bubbles, with rich aromas of fruit, ideal for drinking in summer, has a tenor of alcohol ranging from 5 to 7%

These are all varieties of "Lambic beers", of "spontaneous fermentation" in the next post we will see the rest of the varieties, I hope you have enjoyed as much as I did in this post, and that this information useful to you when it comes to Choose a good beer.

Enjoy.

For more information just enter the links below.


Fuente: Fuente: https://www.taringa.net/posts/info/19532812/Dia-de-la-Cerveza-primer-Viernes-de-Agosto-e-Historia.html?dr=

Fuente: https://www.cervezasdelmundo.com/pages/index/tipos-de-cerveza
Fuente: https://www.cervezasdelmundo.com/pages/index/familia-de-las-lambic
Fuente: http://sobrebelgica.com/2010/10/07/lambic-el-sabor-de-la-cerveza-belga/

I'll wait for you tomorrow to enjoy another account of my land of Corrientes.

José Luis Fernández
Corrientes Argentina


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