A spontaneously fermented and unblended ale that is indigenous to the Senne Valley of Belgium. A large portion of wheat results in crispness, although the flavor is dominated with a unique tartness from the wild yeast and bacteria that inoculate the brew by traveling through the air and through tainted barrels used during fermentation. Pale yellow to deep golden in color, the color tends to darken with age. Younger versions are often cloudy, while older ones are generally clear. The white-colored head generally has poor retention. Light bodied with little hop flavor or bitterness, Lambic's tartness resembles hard cider or white wine. Aging before consumption ensures that the tartness has mellowed.
Gueze Lambic / Gueuze Lambic
A traditional Belgian blend of young and old Lambics, which are bottled after blending, then aged for two to three years to produce a dryer, fruitier, and more intense style of Lambic. There is no hop character, some are filtered and force carbonated if not pasteurized as well. More complex and carbonated than a lambic, the sourness isn’t necessarily higher, but it tends to have more of a well-developed wild character.
Often known as Cassis, Framboise, Kriek, or Peche, a fruit Lambic takes on the color and flavor of the fruit it is brewed with. It can be dry or sweet, clear or cloudy, depending on the ingredients. Notes of Brettanomyces yeast are often present at varied levels. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet.