International journal of food microbiologyBeerTriticumFermentationFood MicrobiologyBelgium
The impact of traditional wheat landraces on lambic beer production is limited.
Dries Bongaerts, Atena Sadat Sombolestani, Jonas De Roos, Arne Bouchez, Alejandro Pinilla Croonenberghs, Margo Cnockaert, Anneleen D Wieme, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Published: 202610.1016/j.ijfoodmicro.2025.111576
Abstract
As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is important for the longevity of the lambic beer production…
Preview only. Read the full abstract at the source