Lambic

Lambic is an Belgian and French Ale beer style. Brewers Association category: Belgian-Style Lambic. It typically presents as gold to medium amber.

Notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be ‘Belgian-Style Lambic’ and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Sweet “modern” versions may be created through the addition of sugars or other sweeteners, in which case sweetness should be restrained and balanced by complexity and acidity. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

ABV: 5.0%-8.0%
IBU: 11-23
OG: 1.044-1.065
FG: 1.000-1.010

Alcohol & Bitterness

ABV:5.0%-8.0%

ABW:4.0%-6.4%

IBU:11-23

Perceived Bitterness:

Very low

Color & Appearance

Color:

Gold to medium amber

Clarity:

Cloudiness is acceptable

Gravity & Body

Original Gravity:1.044-1.065

Original Gravity °P:11-16.0

Final Gravity:1.000-1.010

Final Gravity °P:0-2.6

Body:

Very low with dry mouthfeel

Flavor Profiles

Malt Profile:

Sweet malt character should not be present

Hop Profile:

Not present to very low, and can include floral or other attributes. Hop character is achieved by using stale and aged hops.

Fermentation Character:

Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. The primary sour character should be lactic. A slight amount of acetic sourness may sometimes be present but should never be harsh or overwhelming. Some modern versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from absent to very low. Wood-derived flavors may range from low to medium. Wood-vanillin, if present, should be low.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.