Changes

==Styles==

==Styles==

===Lambic===

===Lambic===

Lambic is a sub style of sour ales which was originally produced by brewers around [[Brussels]] in the [[Senne Valley]].  Lambic comes in two forms, straight (unblended) Lambic and Fruit Lambic.  Lambic beers use hops aged for three years to remove any bitterness, and are added primarily for their preservative effect.  These beers are allowed to spontaneously fermented by a variety of wild microorganisms.  These microorganisms include wild yeasts and bacteria such as pediococcus and lactobacillus.  The bacteria produce acids during fermentation that results in a beer that can be extremely dry and astonishingly tart.

Lambic is a sub style of sour ales which was originally produced by brewers around [[Brussels]] in the [[Senne Valley]].  Lambic comes in two forms, straight (unblended) Lambic and Fruit Lambic.  Lambic beers use hops aged for three years to remove any bitterness, and are added primarily for their preservative effect.  These beers are allowed to spontaneously ferment by a variety of wild micro-organisms.  These micro-organisms include wild yeasts and bacteria such as pediococcus and lactobacillus.  The bacteria produce acids during fermentation and are capable of fermenting more sugars that regular yeasts.  This results in a beer that can be extremely dry and astonishingly tart. 

 

Due to the specific flavors that the wild yeasts and micro-organisms in this region of the world produce in Lambic beer, production of this style has not spread to other regions like other beers styles of beer have.  Versions of Lambics produced with pure cultures tend to lack the depth of flavor that the Belgian brewers are able to produce.

===Evolution of Styles===

===Evolution of Styles===

Historically beer styles evolved regionally due to the ingredients that were available to the local brewers.  For example, in Scotland hops did not grow well, and were expensive to import.  So beers produced by Scottish brewers typically had very low level of bitterness and hop flavor, but well developed malt flavors.     

Historically beer styles evolved regionally due to the ingredients that were available to the local brewers.  For example, in Scotland hops did not grow well, and were expensive to import.  So beers produced by Scottish brewers typically had very low level of bitterness and hop flavor, but well developed malt flavors.