Belgian and French Ales: Lambic
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 versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.
- Color: Gold to medium amber
- Clarity: Cloudiness is acceptable
- Malt Profile: Sweet malt character should not be present
- Hop Profile: Not present to very low, and can include cheesy or ﬂoral lavender-like attributes. Hop character is achieved by using stale and aged hops at low rates.
- Bitterness: Very low
- Fermentation: 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. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived ﬂavors should not be present.
- Body: Very low with dry mouthfeel
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Style info provided entirely or in part by the Brewers Association 2021 beer style guidelines.
No beers have been reviewed in the style.