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PLease Help I'm looking for a beer that doesn't have yeast. Someone told me their is a beer that is made from potatoes and doesn't have yeast. Just like Sky Vodka is also made from potatoes. I'f you know how to help me please email me thanks flamesafe@sbcglobal.net
Not only is all beer made with yeast, but all vodka is made from yeast as well. The potatoes have to be fermented (by yeast) before distillation, otherwise there's be no alcohol to concentrate.--Chapka13:37, 1 November 2007 (UTC)[reply]
The lambic style, sadly, was also a traditional style to the Saxony region of Germany called Gose. Why sadly? this statement needs to be cleaned up.--Jeffschuler 21:16, 2005 Mar 25 (UTC)
Takes as much time to fix it as it does to whine about it.
Any chance anyone could get a picture of a glass of this beer for the article? The actual look of the beer (colour, head, etc.) is pretty important to beer lovers. Patch8601:38, 10 January 2007 (UTC)[reply]
For some reason, the [edit] links for the Brewing and History sections do not appear in their normal spots to the right of the subject heading. They both appear together within the Brewing section. The section reads: "The process is generally [edit] [edit] only possible between..." Does anyone know how to fix this?JephSullivan16:51, 12 December 2006 (UTC)[reply]
Just noticed that Chimay was added to the list of breweries. But does Chimay even make any lambic-style beers? To keep out non-lambic Belgian breweries, why not re-label the list as "Belgian lambic breweries"? Comments? Badagnani19:47, 31 July 2005 (UTC)[reply]
I have taken out Chimay as it was an anon IP and it is not listed in Tim Webb's book, which is as far as I can see the proper reference. There is a small possibility it was someone very knowledgable from Belgian wikipedia, but if so please write a comment here... I view lambic as a regional term for beers from the region only, so I dont think they have to be labelled as Belgian. This has no legal force however as a name; if people want to add beers in the style (I dont know of any) they should be added in a clearly seperate way. Justinc01:03, 1 August 2005 (UTC)[reply]
though I see the reference to Gose from Saxony has now been removed. I assumed this was a relation. Should look at history. Justinc01:05, 1 August 2005 (UTC)[reply]
You have to agree that Liefmans is marketed (at least to "ignorant" North Americans) as a pseudo-lambic. In fact, I have bought it for 20 years and just learned from you, this evening, that I have been fooled the entire time. Thus, it deserves mention if only to debunk the belief that it is a lambic. This could be placed in a separate section. I would appreciate more information on how this brown ale-based fruit beer was developed; was it not at least inspired by fruit lambics, only trying to be less sour? Badagnani05:54, 19 August 2005 (UTC)[reply]
It would be nice if there was some text about "uses" of lambic. How and with what it's often recommended and is it used in some cooking etc. Usual things.
Gueuze blenders such as De Cam and Hanssens should be listed because they do produce lambics, even if the beer originates at other breweries. Even producers who actually brew blend other beers, so a lambic's origin should be based on the end blender rather than original brewer. If someone decides to remove De Cam & Hanssens pleas remove St Louis also, as they don't brew lambic either, they also do not produce a traditional product (unlike De Cam & Hanssens), and are not based in the traditional lambic area (unlike De Cam & Hanssens), so why would St Louis be listed and not De Cam and Hanssens? Feebtlas22:05, 4 November 2005 (UTC)[reply]
The article needs to be restructured so that the lead section contains basic information and leaves in depth examintation for later sections. Couch09:58, 7 August 2006 (UTC)[reply]
It may be a personal page, but its contents are of a level that could withstand a decent peer review and thus be worth being linked here LHOON06:40, 13 December 2006 (UTC)[reply]
How are producers of heavily sweetened, non-spontaneously fermented beers that have little or nothing to do with traditional lambics less "commercial" than a company that serves as the exclusive US source for two of what are universally regarded as the world's most traditional lambic producers? —The preceding unsigned comment was added by 24.148.53.36 (talk) 21:34, 12 January 2007 (UTC).[reply]
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I understood that weak beers were made hundreds of years ago because they were safer to drink than water. The water could contain nasty germs like cholera and so on, but the fermentation got rid of them. That is I imagine why even children drank beer in those days. 78.145.24.191 (talk) 11:17, 7 May 2009 (UTC)[reply]
Children too, eh?
Brewing is an early food preservation method.
They brewed pulque in Mexico for centuries before the Spanish invented tequila.
I recall being told many years ago by a tour guide what the daily beer allotment in someone's army was a few centuries back.
The details are a little foggy, but I think it was 2 litres of beer a day per soldier, and it was in a 'D' army, either the Danish or the Dutch.
This article might create the impression that belgian lambic style beers are the only beers still produced by spontaneus fermentation. Which is wrong. Leipziger Gose, for example, is a local variety of beer in Leipzig (Saxonia/Germany) that is brewed by spontaneus fermentation. Maybe there are other traditional styles of beer produced that way. 84.60.39.195 (talk) 20:47, 26 July 2009 (UTC)[reply]
I'm 51 years of age.
This is the first time I have heard of spontaneus fermentation in a German context, and I have even visited East Germany.
That method, in English, is always described as a wild Belgian thing.
Do you have a good link for Leipziger Gose, even if it is auf deutsch?
Is this correct? Bleuet is the French-Canadian word for blueberry, but it apparently means some sort of flower in Europe.
In Europe, a blueberry or bilberry is a myrtille. Varlaam (talk) 08:17, 22 March 2012 (UTC) (in Canada)[reply]
I propose that Gueuze, Kriek, and Framboise be merged into the Lambic article to create a stronger, higher quality article. I don't think there is suitable quantity of substance to the other articles to substantiate separating them and they are already represented in this article briefly. David Condrey logtalk 00:52, 3 September 2015 (UTC)[reply]
Mildly Oppose Framboise I would favor that Framboise stay a separate article because the word has several meanings outside of Raspberry Lambic and because, even with raspberry lambic, it's served quite differently. (Admittedly though, the Eau de vie section is pretty undeveloped.) No opinion on the other two. If you feel strongly about the framboise merge though, I'll yield. RevelationDirect (talk) 08:29, 10 September 2015 (UTC)[reply]
Oppose Patterning on how other alcoholic beverages are treated, different base ingredients warrant different articles ala wine varietals and various grains used in whiskey. Also, covered in different articles in different languages. Also, there are beers called kriek and framboise that aren't based on lambics, though that may not be covered in the articles. Mjdestroyerofworlds (talk) 22:29, 10 November 2015 (UTC)[reply]
