Lambic and the spontaneous fermentation

I am Mimi, the little mouse.
The brewery doesn't have any secrets for me, so follow me and I'll tell you about the beers which are made here.

I am fond of wheat and barley grains, so I am probably the best guide to introduce you to these great beers : Gueuze, Kriek, Faro, etc.

Traditional Lambic is made according to the following rules:

1. Ingredients:
   • raw wheat 35%
   • malted barley 65%
   • dried hops (three years old) : 5 g per liter of beer
2. Process:
   • brewing (from 45°c up to 72°c)
   • collecting the wort by filtering
   • boiling and hopping in the boilers
   • cooling down in the cooling tun, in contact with the open air
   • natural infection of the wort by wild ferments (bacteria and yeasts)
   • pumping the wort at a temperature of 18°c into oakwood or chestnutwood barrels
   • spontaneous fermentation, visible in the beginning, slow afterwards
   • transformation of all the sugars within three years
3. Looks of Lambic:
   • Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.