Lambic
Lambic is a traditional, sour, wild-fermented beer brewed in the Pajottenland and Senne River Valley region southwest of Brussels, Belgium
Notes: 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
- ABV
- 5.0%-8.0%
- IBU
- 11-23
- OG
- 1.044-1.065
- FG
- 1.000-1.010
0%15%
0100
1.0001.120
1.0001.030
Alcohol & Bitterness
ABV:5.0%-8.0%
ABW:4.0%-6.4%
IBU:11-23
Perceived Bitterness:
Very low
Color & Appearance
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.