Thank you for your interest in Méthode Traditionnelle.
By registering/digitally signing below and/or using the marks, you agree that you will only use these logos/marks for Méthode Traditionnelle (M.T.) and Méthode Traditionnelle - 3 Year (M.T. III) on beers created meeting the requirements listed below.
If at any time a product stops meeting these requirements, you agree that use of the mark will be discontinued in association with that product.
Further, you agree that the mark is only to be used on beer packaging, menus, or electronic descriptions of the beer. Any other commercial use of the mark (merchandise, glassware, etc) requires express written permission from The Méthode Traditionnelle Society.
A note on The Méthode Traditionnelle Society:
The Méthode Traditionnelle Society currently consists of a 3 person steering committee. On October 16th, 2017, an email will be dispatched to those who have signed up to use the mark to gather nominations for the first board of the society.
This board will put in place the by-laws of the society. These will include a more specific review process for commercial use (merchandise), a system for responding officially to clarification questions, and a timeline to consider suggestions/clarifications/changes to the standards, as well as terms and limits on board members.
The founding steering committee felt that it was important to involve all interested parties in these decisions, and this seemed to be the best way to make sure those most interested in using the mark would have a chance to be involved.
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:
- Water filtering or treatment is allowed but minimally processed local water is encouraged
- A grist consisting exclusively of 50-65% Pale or Pilsner-style malted barley (6°L or less) and 35-50% raw, unmalted wheat
- Original and final gravity should be such that the final alcohol by volume is between 4.0% and 7.5%
- 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.
- Sparge water should be over 180°F
- The wort should be boiled for three to four hours
- 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.
- The beer falls between 10 and 35 IBUs (lab tested using a spectrophotometer)
- At least 50% of wort is cooled in an open-top coolship from near-boiling (over 180°F) to room temperature (under 80°F).
- Coolship should be located with access to untreated outside air (typically near one or more windows).
- Cooling time must be 8-16 hours.
- 100% spontaneous fermentation -- no microbes may be added at any point in the process
- Post-coolship, all fermentation vessels/barrels must be adequately sanitized and/or steam-cleaned prior to filling
- No wort acidification below pH 4.40
- The entire wort is fermented in neutral, un-charred oak vessels and left to age on the lees
- 100% spontaneous wort or natural sugars are allowed for priming for re-fermentation in the bottle.
- No artificial carbonation.
- No artificial flavoring, sweeteners or colors
- No pasteurization or addition of any preservatives
- 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:
- A blend of un-fruited beers meeting all of the Méthode Traditionnelle guidelines listed above
- The blend may contain up to 60% one year old beer
- The blend must contain at least 10% of each one year old, two year old and three year old beer
- 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
- The actual average age of the final blend must be at least 18 months old at the time of packaging
- Packaged beer should condition at warm or cellar temperature for at least four months prior to release.