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Lambic & Gueuze

"Lambic

Lambic is a Belgian beer style, top-fermented and above all – sour! It originated in the Pajottenland region around Brussels. Today, you can find lambics pretty much anywhere brewers are willing to try their hand at complex beers. And they can vary greatly. Young or old, infused with fruit or blended…

The base beer is a wheat beer, brewed with approximately 40% raw wheat and 60% barley malt. What makes Lambic special is its very long maturation. This lasts at least six months and can be extended to around six years. So, whether it's "young" is always a matter of perspective.

Lambics are traditionally fermented spontaneously, meaning without the brewer's assistance or addition of yeast. After boiling, the wort is simply placed in open cooling vessels and exposed to the air, where it automatically becomes infected with bacteria and wild yeasts (e.g., Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae) naturally present in the air. Of course, each location has a different composition of microflora. Therefore, every lambic tastes unique, depending on its origin – so it's clear that an American craft lambic will taste quite different from an authentic Belgian version.

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