Fruit Lambic

A complex, fruity, pleasantly sour, wild wheat ale fermented with whole fruit. Fruit character blends with the wild and sour character of the base lambic.

Dominant fresh or preserved fruit aroma (cherry, raspberry, peach, etc.) blended with lactic sourness and earthy wild character. Brettanomyces funk in background. No hop aroma. Fruity and inviting.

Color varies with fruit: pink to dark red or purple. Hazy from fruit and wild fermentation. Head may be colored by fruit. Highly carbonated.

Dominant fresh fruit flavor (cherry, raspberry, etc.) with lactic sourness and earthy wild character. Fruit and sourness should be harmonious. No hop flavor. Dry, fruity finish.

Light to medium body with moderate to high carbonation. Tart and spritzy. Fruit adds slight viscosity. Refreshing.

Fruit lambics have been produced for centuries in the Lambic-producing regions of Belgium. Kriek (cherry) and framboise (raspberry) are the most traditional. Cantillon and 3 Fonteinen produce traditional whole-fruit versions. Industrial versions by Lindemans popularized the style globally, though these tend to be sweeter and less complex.

What is Fruit Lambic beer?

Fruit Lambic (BJCP 23F) — kriek, framboise, and other fruit-infused Belgian lambics. Style guide.

What is the ABV of Fruit Lambic?

Fruit Lambic has an alcohol by volume (ABV) of 5.0-7.0%.

How bitter is Fruit Lambic beer?

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

What are some examples of Fruit Lambic beers?

Cantillon Rosé de Gambrinus (raspberry), 3 Fonteinen Oude Kriek, Hanssens Artisanaal Kriek, Boon Kriek