Lambic

Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer’s yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.

Lambic is made by first brewing a wort, which is the liquid that will become beer. The wort is then cooled overnight in a koelschip, where it is exposed to the open air during the winter and spring. This allows wild yeasts and bacteria to collect in the wort. The wort is then transferred to oak barrels, where it ferments and matures for several months to several years.

The different types of lambic beers are made by blending different aged lambics with fruits. Gueuze is a blend of young and old lambics. Kriek is a blend of lambic and cherries. Framboise is a blend of lambic and raspberries.