110,618
edits
Lapin à la gueuze (Rabbit in gueuze): Difference between revisions
Lapin à la gueuze (Rabbit in gueuze) (view source)
Revision as of 17:04, 22 January 2022
, 22 January 2022no edit summary
(Semi-automated spell/grammar/sanity check) |
No edit summary |
||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=29th December 2016 | |DatePublished=29th December 2016 | ||
| Line 24: | Line 22: | ||
|Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|alt=Electus]] | |Image = [[Image:Lapin la gueuze Rabbit in gueuze recipe.jpg|alt=Electus]] | ||
}} | }} | ||
[[Gueuze]] is a [[Lambic|lambic]] [[Beer|beer]] from the [[Brussels]] area of [[Belgium]]. Unlike most [[Beers|beers]], which are [[Fermented|fermented]] with carefully cultivated strains of [[Brewer's yeast|brewer's yeast]], lambic is fermented spontaneously by being exposed to wild [[Yeasts|yeasts]] and bacteria native to the Zenne valley in which Brussels lies. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste. Gueuze is a mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary [[Fermentation|fermentation]] in the bottle and produces [[Carbon dioxide|carbon dioxide]]. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10-20 years. | [[Gueuze]] is a [[Lambic|lambic]] [[Beer|beer]] from the [[Brussels]] area of [[Belgium]]. Unlike most [[Beers|beers]], which are [[Fermented|fermented]] with carefully cultivated strains of [[Brewer's yeast|brewer's yeast]], lambic is fermented spontaneously by being exposed to wild [[Yeasts|yeasts]] and bacteria native to the Zenne valley in which Brussels lies. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste. Gueuze is a mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary [[Fermentation|fermentation]] in the bottle and produces [[Carbon dioxide|carbon dioxide]]. A gueuze will be given a year to carbonate in the bottle, but can be kept for 10-20 years. | ||