Scientists in Belgium have identified an auxiliary key vaccination-wooden barrels or foil-for the manufacture of lambic beer. The usual lambic beer production happens with the help of wort inoculation with the air around the environment and fermentation and maturation in wood barrels. Still, these lambic barrels only were examined with Cultural-specific ways, passing the share are there germs. The results of the studies are published in the journal of Applied and environmental Microbiology.

To clarify the role of barrels and foaming agents as an auxiliary source of microbial inoculation, scientists have identified the impact of these barrels and cleaning procedures on the microbial society of the inner planes of the barrel. Scientists coated and streamlined standards of the tampon, purchased with internal surfaces of various wood barrels and fulgatore used for normal production lambinowice beer in Belgium. Standards have proven that the microbial composition of these planes is statistically different throughout all the procedures used for cleaning the barrel. This undoubtedly helped to sort out the difficult spontaneous lambic beer fermentation and maturation process.

The microbiological compositions of the inner planes of the trunk were still statistically different depending on the similarity of the trunk, which, quite possibly, reflected all kinds of properties of the lambic trunks in terms of age, thickness of the wood and porosity of the wood. This study will contribute to the subsequent optimization of the process of making lambic beer, as well as wood cleaning procedures of the trunk.