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New discovery in the brewing process of lambic

Scientists from the VUB research group Industrial Microbiology and Food Biotechnology (IMDO) have made an important new discovery about the brewing process of lambic, the basic brew for the production of geuze and kriek.

Researcher Jonas De Roos (promotor prof. Luc De Vuyst) found that the fermentation and maturing of lambic should be done in wooden barrels (used for wine and porto) to ensure consistent and optimal quality of the end product.

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