Méthode Traditionnelle Certification Marks

General forum for all things beer.

Méthode Traditionnelle Certification Marks

Postby coop5885 » October 6th, 2017, 8:27 am

I had been hearing a little about this, but had not gotten the full story on these marks until I found this blog post from Black Project. I just wanted to share it here for anyone else who was wondering about them.

Link: http://www.blackprojectbeer.com/report/ ... ditionelle

The actual standards:

Méthode Traditionnelle
Méthode Traditionnelle (“MT”) pertains to beers produced outside of Belgium using the method of making traditional Lambic. Méthode Traditionnelle serves the practical purpose of respecting Lambic history and tradition.
Therefore, brewers adopting Méthode Traditionnelle should not refer to “Lambic” anywhere in the name or style of the beer, or on the front of the label.
Citing “Lambic” as an inspiration or referring to Lambic process in making the beer is permitted.

The requirements for Méthode Traditionnelle are as follows:

1. Water filtering or treatment is allowed but minimally processed local water is encouraged
2. A grist consisting exclusively of 50-65% Pale or Pilsner-style malted barley (6°L or less) and 35-50% raw, unmalted wheat
3. Original and final gravity should be such that the final alcohol by volume is between 4.0% and 7.5%
4. A turbid mash defined as at least 15% of the total pre-boil volume of the wort must be removed from the mash pre-saccharification (at a temperature below 146°F) and brought to a boil without resting for saccharification.
5. Sparge water should be over 180°F
6. The wort should be boiled for three to four hours
7. Use of 90-100% (by weight) of hops that are aged warm, in a non-airtight container or bag, for at least 12 months prior to use, added at the beginning of the boil. Noble or Noble-like hops are encouraged.
8. The beer falls between 10 and 35 IBUs (lab tested using a spectrophotometer)
9. At least 50% of wort is cooled in an open-top coolship from near-boiling (over 180°F) to room temperature (under 80°F).
10. Coolship should be located with access to untreated outside air (typically near one or more windows).
11. Cooling time must be 8-16 hours.
12. 100% spontaneous fermentation -- no microbes may be added at any point in the process
13. Post-coolship, all fermentation vessels/barrels must be adequately sanitized and/or steam-cleaned prior to filling
14. No wort acidification below pH 4.40
15. The entire wort is fermented in neutral, un-charred oak vessels and left to age on the lees
16. 100% spontaneous wort or natural sugars are allowed for priming for re-fermentation in the bottle.
17. No artificial carbonation.
18. No artificial flavoring, sweeteners or colors
19. No pasteurization or addition of any preservatives
20. If fruit is used, it must be in the form of whole fruit or whole fruit puree. No concentrates, flavorings, extracts, etc.

Méthode Traditionnelle - 3 Year Blend

For brewers making a G(u)euze inspired blend of three or more seasons of 100% spontaneously fermented beer produced using the traditional method, they may use the "Méthode Traditionnelle — 3 Year Blend" a.k.a. "MT3" logo.
Brewers adopting Méthode Traditionnelle — 3 Year Blend should not refer to “G(u)euze” anywhere in the name or style of the beer or on the front of the label.
Citing “G(u)euze” as an inspiration or referring to the process of making G(u)euze is permitted.

The requirements for Méthode Traditionnelle — 3 Year Blend are as follows:

1. A blend of un-fruited beers meeting all of the Méthode Traditionnelle guidelines listed above
2. The blend may contain up to 60% one year old beer
3. The blend must contain at least 10% of each one year old, two year old and three year old beer
4. A year is based on how many summers the beer has aged. For instance:
- 3 year old beer equals aged for three summers
- 2 year old beer equals aged for two summers
- 1 year old beer equals aged for one summer
5. The actual average age of the final blend must be at least 18 months old at the time of packaging
6. Packaged beer should condition at warm or cellar temperature for at least four months prior to release.
Posts: 8
Joined: December 30th, 2016, 3:44 pm

Return to General Beer Discussion

Who is online

Users browsing this forum: No registered users and 3 guests