Bill Benzel wrote:

>I just kind of got "lambic" out of the context of that question. In my
>experience, when people go to some lengths to bring up open fermentation
>in a discussion of a beer style they're typically talking lambic!
>
Fair enough... Nevertheless kind of funny, as most of the fermentation
process, once the wort has been seeded with wild yeasts, in such
breweries as Cantillon, actually takes place in not-quite-open oak
casks... ;o)))


--
Warning : you may encounter French language beyond this point.

.... te voilà donc avec l'estomac plein de foin et les pieds humides !! Tu n'as pas honte ?
(F'murrr)

Laurent Mousson, Berne, Switzerland