El Làmbic de Brussel·les al segle XIX: acidesa, interpretació i història sensorial a partir de Jean-Baptiste Vrancken (1829)
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2026
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| _version_ | 1866901460111851520 |
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| author | Barrachina Robert, Albert |
| author_facet | Barrachina Robert, Albert |
| contents | <h3>ABSTRACT</h3> <p lang="en-GB">This article examines how Lambic beer from Brussels was described and interpreted in the nineteenth century, based on the work of Jean-Baptiste Vrancken (1829). The aim is to understand the place of acidity at a time prior to modern microbiological knowledge and before the contemporary definition of beer styles. The analysis of the text shows that Làmbic is presented as a keeping beer, characterized by slow fermentation, appreciable alcoholic strength, and marked bitterness. In this context, the appearance of acidity is described as an alteration or deviation to be avoided.</p> <p lang="en-GB">This testimony suggests that the history of Làmbic, particularly in relation to its acidic profile, cannot be projected linearly into the past. The current image of Làmbic as an essentially acidic beer may reflect later developments and changes in practices, tastes, and technical interpretations. At the same time, this reading must be situated within the limits of the source used: it is the testimony of a single author, writing in a very specific geographical and chronological context. Despite this necessary caution, Vrancken’s text invites us to consider the sensory history of beer as a non-linear and branching process, in which characteristics that are now regarded as defining did not always occupy the same place or hold the same value.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_18362790 |
| institution | Zenodo |
| language | cat |
| publishDate | 2026 |
| publisher | Zenodo |
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| spellingShingle | El Làmbic de Brussel·les al segle XIX: acidesa, interpretació i història sensorial a partir de Jean-Baptiste Vrancken (1829) Barrachina Robert, Albert Lambic, Brussels, nineteenth century, beer history, fermentation, acidity, sensory history, Vrancken <h3>ABSTRACT</h3> <p lang="en-GB">This article examines how Lambic beer from Brussels was described and interpreted in the nineteenth century, based on the work of Jean-Baptiste Vrancken (1829). The aim is to understand the place of acidity at a time prior to modern microbiological knowledge and before the contemporary definition of beer styles. The analysis of the text shows that Làmbic is presented as a keeping beer, characterized by slow fermentation, appreciable alcoholic strength, and marked bitterness. In this context, the appearance of acidity is described as an alteration or deviation to be avoided.</p> <p lang="en-GB">This testimony suggests that the history of Làmbic, particularly in relation to its acidic profile, cannot be projected linearly into the past. The current image of Làmbic as an essentially acidic beer may reflect later developments and changes in practices, tastes, and technical interpretations. At the same time, this reading must be situated within the limits of the source used: it is the testimony of a single author, writing in a very specific geographical and chronological context. Despite this necessary caution, Vrancken’s text invites us to consider the sensory history of beer as a non-linear and branching process, in which characteristics that are now regarded as defining did not always occupy the same place or hold the same value.</p> |
| title | El Làmbic de Brussel·les al segle XIX: acidesa, interpretació i història sensorial a partir de Jean-Baptiste Vrancken (1829) |
| topic | Lambic, Brussels, nineteenth century, beer history, fermentation, acidity, sensory history, Vrancken |
| url | https://doi.org/10.5281/zenodo.18362790 |