18/01/2026
Při návštěvách pivovarů a také při různých degustacích řeším stále jednu a tu samou věc: Jak na to? Jak na piva typu lambic??
Lambic není záležitost na chvíli. I já sama jsem se s tím natrápila – a spoustu věcí řeším dodnes. Alespoň ty základní principy jsem sepsala a pokusila se nastínit základní rámec toho, co a proč.
During brewery visits and various tastings, I keep coming back to the same question: “How do you actually do it?” I’ve written down and tried to outline a simple framework of what to do — and why.
1. Wort composition
The goal is a neutral base that gives space to microflora and the barrel.
– Use unmalted wheat (20–30%). It adds complexity, body and long-term nutrients for microorganisms.
– The rest should be Pilsner malt. Avoid specialty malts at the beginning. Caramel or roasted notes will only complicate your life.
2. Mashing
Create food for years to come.
Increase the proportion of poorly fermentable sugars. The beer must not be “finished” after primary fermentation — Brettanomyces and other microorganisms need something to work on even years later.
3. Boil and hops
– Ideally use aged, depleted hops.
– Bitterness (30–35 IBU) serves mainly as antibacterial protection, not flavor.
– Avoid aromatic varieties.
– Long boil (3–4 hours) to concentrate the wort. No dry hopping, no spices — unnecessary complications.
4. Coolship
If you go the traditional route, cool the wort overnight in an open vessel.
Ideally, the temperature should drop to ~15–18 °C within 10–12 hours so the environment can actually influence the wort.
If you use yeast, avoid clean, fast-fermenting strains — think in years, not days.
5. Wood
Use used barrels, ideally wine barrels.
Not for aggressive oak, but for micro-oxidation, a home for microorganisms and extra layers of flavor.
6. Aging.
Taste and top off barrels regularly (depends on humidity every 2 months). Acidity, “funky” notes, and complexity develop gradually and unevenly.
