Lambicstyle

Lambicstyle refers to a method of brewing beer that originated in the Pajottenland region of Belgium. It is characterized by its spontaneous fermentation, where the wort is exposed to the ambient air and microorganisms present in the brewery environment. This process is distinct from traditional brewing, which uses cultivated yeast strains.

The spontaneous fermentation of lambic is a complex process involving wild yeasts, such as Saccharomyces cerevisiae and Brettanomyces, along with various bacteria like Lactobacillus and Pediococcus. These microorganisms interact with the sugars in the wort, producing the distinctive sour, tart, and often funky flavors associated with lambic beers. The aging process is also crucial, with lambic typically aged for several years in wooden barrels, which further contributes to its flavor profile and complexity.

While traditionally lambic is made from a grist of at least 30% wheat and 70% malted barley, variations exist. The long fermentation and aging periods, combined with the unique microbial population, result in beers that are highly variable and often possess notes of hay, barnyard, and citrus. Unblended lambic is rarely bottled, with most lambic being blended to create different styles. Geuze, for example, is a blend of young and old lambic, while Kriek and Framboise are lambics that have been refermented with cherries and raspberries, respectively. The term "lambic-style" is often used for beers brewed outside of Belgium that attempt to emulate this spontaneous fermentation process and flavor profile.