Lambic

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Lambic is a Belgian beer from the Pajottenland region, southwest of Brussels, made since the 13th century. It’s famous for using wild yeasts and bacteria from the local air instead of cultivated brewer’s yeast. This gives a dry, wine-like and cider-like taste with a tart finish. Common styles include gueuze (a blend), kriek lambic (with sour cherries), and framboise (raspberries).

How it’s made
- The mash is about 60–70% barley malt and 30–40% unmalted wheat.
- The wort is cooled in a coolship, a shallow open pan, allowing wild microbes to inoculate the beer.
- More than 80 microorganisms can be present; key yeasts and bacteria include Saccharomyces cerevisiae, Saccharomyces pastorianus, and Brettanomyces bruxellensis.
- The process works best from October to May; in summer, unwanted organisms can spoil the beer, and climate change is shortening this window.

Hops and aging
- Hops help preserve the beer; historical Lambic was very hopped, but modern versions use aged dry hops with less bitterness.
- After fermentation starts, Lambic is moved into wooden barrels (often old wine or sherry casks) and left to mature for one or more years, sometimes without topping up.
- The beer often develops a protective film in the barrel and can be blended with other Lambics.

Blending and flavors
- Lambic is usually blended with other Lambics to make gueuze, and then sometimes re-bottled for a second fermentation to carbonate.
- Unblended Lambic is cloudy, very tart, and rarely on tap.
- Many Lambics are bottled with additional fermentation and may be sweetened with sugar or fruit syrups.
- Fruit versions include kriek (cherry) and framboise (raspberry); other fruits like peach, cassis, grape, apple, banana, and more are also used.
- Important note: not all fruit beers labeled “kriek” or “framboise” are necessarily made from true Lambic bases.

Where it’s made and who makes it
- Lambic is primarily produced near Brussels due to the local microflora.
- The number of producers has shrunk since the 1900s, but many makers continue the tradition. The trade is supported by HORAL.