I have a 4.5L demijohn doing nothing and was thinking what should I do with it. Then I come across this... The grist for "Gueuze-Lambic" is a mixture of barley malt and unmalted wheat, in which the quantity of the latter raw material makes up 40 to 50% of the total deposit. After this mash has passed the usual temperatures for the protein degradation and saccharification, it is filtered, hops are added and the hopped wort boiled for about 5 hours. The amount of added hop is 800-900 grams per hl of wort. During cooling, the wort takes numerous organisms from the air. After cooling the wort is put into wooden barrels of about 2 hl size and these vessels in a room with a temperature of 15 ° - 18 ° C.. Yeast is not added; A slow fermentation occurs spontaneously. A closing piece is placed on the barrels, in which a small opening is located; this opening closes iself automatically with exudates, which will float up through the action of the fermentation. The beer remains 2 to 3 years in the casks and then after clearing it is filled into bottles where the fermentation and lagering continue at the same temperature for about 2 years. The product thus obtained is the so-called "Gueuze-lambic "; it has an original gravity of 13-14° Balling. The resulting product of two to three years fermentation and lagering in the casks is already suitable for consumption itself. It is also sold on draught under the name of "gueuze". "krieken-lambic" is "lambic", where an appropriate amount of cherries is added in the barrels. 1932 Brewers' Journal So no yeast and numerous organisms and demijohn with small opening. Do you think following the above would produce a drinkable beer?