Returning to the wines that are made with the crops, the left madreselva (Humulus lupulus) is conservative and bitter tasting aggregator. The union of crops and madreselvas produces many dirty jets, especially in beer countries. A friend has just explained to me the stories of Lambic wheat beer made in Belgium and has drawn my attention.

Common wheat (Triticum aestivum) and barley (Hordeum vulgare) is one of the best known wines produced with these two cereals: 30-50% common wheat (triticum aestivum) and the remaining 50-70% barley (Hordeum vulgare). In addition to the ingredients, I am particularly struck by their two characteristics: for it to have hardness and bitterness, it is made with the madreselvas of the left, aged for two or three years, and they do not add a certain yeast, they allow it to ferment naturally and any yeast and bacteria that surrounds it can attack and ferment. The same applies to grape, apple or pear wines. This way of fermenting gives you a special taste: the point of wine and cider, dry and acidic flavor.

The must of the crops for this wheat beer is left to cool one night in open containers. It is then allowed to be fermented in wooden barrels. Cooling in the air and wood adds yeasts and extra bacteria. Over 80, including the famous Brettanomyces bruxellensis. In summer, they don't do it to prevent inappropriate microorganisms from being attacked.

The left madreselva has been widely used for being an excellent conservative. To fight bacteria, it has been added up to 8 to 9 grams per liter. To reduce the bitter taste it provides, it uses the madreselvas of the left, with bitterness and pallideces notoriously attenuated.

For the production of traditional Lambic wheat beer, up to three years can be fermented in oak (Quercus robur) or chestnut (Castanea sativa) vessels that have previously produced Porto, Xerez or ordinary wine.

In the odd years, they make a guided tour called “Toer de Geuze” visiting the wineries that make this type of wine in Pajottenland... To the left, to joy!