Lambic

A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness. Traditionally spontaneously fermented.

Complex wild fermentation aromas: earthy, barnyard, and leathery Brettanomyces funk. Moderate to strong lactic sourness. Faint wheat malt. Musty, musty cellar character. No hop aroma.

Very pale, hazy gold to orange. Turbid and unfiltered appearance from wild fermentation. White head with poor to moderate retention.

Strong lactic sourness with earthy, barnyard, funky Brettanomyces character. Faint wheat malt. No hop bitterness or flavor. Complex and challenging. Dry, acidic finish.

Light to medium body with moderate to high carbonation. Crisp and acidic. Tartness adds to refreshing quality.

Belgium's ancient spontaneously fermented beer tradition, produced only in the Pajottenland region southwest of Brussels and the Zenne valley. Cantillon (founded 1900) is the preeminent traditional producer. Lambic cannot be made outside this geographic area due to the unique wild microflora. It represents one of the world's oldest continuous brewing traditions.

What is Lambic beer?

Lambic (BJCP 23D) — a spontaneously fermented Belgian sour wheat beer. Style guide and specs.

What is the ABV of Lambic?

Lambic has an alcohol by volume (ABV) of 5.0-6.5%.

How bitter is Lambic beer?

Lambic measures 0-10 IBU (International Bitterness Units).

What are some examples of Lambic beers?

Cantillon Classic Gueuze (young straight lambic), Hanssens Artisanaal Oude Lambic, Tilquin Oude Lambic