MOT V 2011.0143 L=90cm WD=8cm WT=693gr
In geuze production, wild yeasts settle in during the cooling of the boiled wort through contact with the outside air. Afterwards, the brewer transfers the wort to wooden barrels where it continues to ferment for one to three years (1). With the foam scraper, a full iron scraper with a long handle (approx. 110 cm), the overflowing foam is scraped off the staves.
See also the cooper's handle-scraper. [MOT]
(1) The result of the fermentation is the 'lambic' beer.
MOT V 2011.0143