lambics

Lambic is a Belgian beer style produced with spontaneous fermentation using wild yeasts and bacteria native to the Pajottenland and the Brussels area. The wort is traditionally made with a high proportion of unmalted wheat and malted barley, and it is aged in shallow copper or stainless-steel kettles and then cooled in a large, open vessel called a coolship, allowing ambient yeasts from the air to inoculate the wort. Hop usage is typically low and primarily for preservation rather than bitterness. Fermentation proceeds with a mix of Saccharomyces and various wild yeasts and lactic acid bacteria, producing lactic acid and a complex, sour profile. After an initial fermentation, the beer may be transferred to large oak barrels or foeders to mature for months or years, during which flavors develop and become funkier.

Typical lambics are aged and may be blended to create Gueuze, a refermented blend of young and mature lambics that continues fermentation in the bottle. Other popular styles include fruit lambics such as Kriek (cherry) and Framboise (raspberry), in which whole fruit or fruit purée is added during secondary fermentation or maturation. Faro is a sweeter version that blends lambic with sugar syrup. The base lambic generally remains dry and very tart, with typical alcohol by volume in the range of 5–8%.

Lambics are traditionally served in small glasses and at cool temperatures; they are often enjoyed as aperitifs or as components of beer blends and desserts.