163:
42:
184:
528:
661:
653:
2294:
2102:
291:
408:' varieties. Modern lambic brewers, however, try to avoid making the beer extremely hop-forward and use aged, dry hops, which have lost much of their bitterness, aroma, and flavour. Consequently, lambics often have a strong, cheese-like, "old hop" aroma, in contrast to the resiny, herbal, earthy hop bitterness found in other styles. The favourite hop used for lambic in the nineteenth century was a variety called
313:
381:
733:
712:(myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous Belgian fruit beers, the use of names such as kriek, framboise or frambozen, cassis, etc. does not necessarily imply that the beer is made from lambic. The fruit beers produced by the
502:
A mixture of young (one-year-old) and old (two- and three-year-old) lambics have been bottled. Because the young lambics are not yet fully fermented, they undergo secondary fermentation in the bottle and produce carbon dioxide. A gueuze is given at least a year to carbonate in the bottle, but can be
723:
Many of the non-traditional fruit beers derived from lambic that was commercialized in the last decades are considered to be low-quality products by many beer enthusiasts. These products are typically artificially sweetened, artificially carbonated, sterilized, and based on the juice of the fruit
350:
the wort. This cooling process requires night-time temperatures between −8 and 8 °C (18 and 46 °F). While this cooling method of open-air exposure is a critical feature of the style, the key yeasts and bacteria that perform the fermentation reside within the breweries' timber fermenting
459:
may have occupied space in several different cellars over six years or more. While those outside
Belgium are likely to find bottled gueuze and fruited versions, a wider variety of styles is available to local drinkers. Beers are often blended again or sweetened with sugar or flavoured
589:
The sugar was originally added shortly before serving, so does not add carbonation or alcohol to the beverage, as the sugar did not have the time to ferment. Modern faro beer is still characterized by the use of brown sugar and lambic, but is not always a light beer. The use
369:. The process is generally only possible between October and May as in the summer, too many unfavourable organisms that are in the air could spoil the beer. In Brussels dialect, lambic produced after this traditional brewing season is referred to as
164:
377:
is further shortening this limited brewing window; in the early 1900s, lambic brewers enjoyed roughly 165 days a year in the ideal temperature range, whereas by 2018, that number has shrunk to 140.
185:
594:
has disappeared, and modern faro is not viewed as cheap or light. Today, faro is bottled, sweetened, and pasteurized to prevent refermentation in the bottle. Examples are produced by
465:
2332:
1498:
Dirk Van
Oevelen, Microbiology and biochemistry of the natural wort fermentation in the production of Lambic and gueuze, PhD Thesis, Katholieke Universiteit Leuven, Belgium (1979)
299:
455:
Lambic is usually a blend of at least two different beers; many producers are blenders who buy beer from other brewers and blend them together to create the desired result. A
400:, lambic brewers use large amounts of hops for their antibacterial properties. Lambic in the early 19th century was a highly hopped beer, using 8–9 g/L of the locally grown
396:
qualities and for the pleasant bitterness, flavour, and aroma they impart. Since the method of inoculation and long fermentation time of lambic beers increases the risk of
744:. The number of producers, which numbered more than 300 in 1900, shrank drastically throughout the 20th century. Lambic production is generally sanctioned and promoted by
1501:
H. Verachtert, Lambic and gueuze brewing: mixed cultures in action, Foundation
Biotechnical and Industrial Fermentation research, Vol. 7 Finland pp. 243–263.
903:
476:
Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage that is rarely available on tap. Draught releases are generally regarded as either
511:
Mars traditionally referred to a weaker beer made from the second runnings of a lambic brewing. It is no longer commercially produced. In the 1990s,
566:(or water) and of substandard lambic in the blend made this a cheap, light, sweet drink for everyday consumption. The 19th-century French poet
1534:
1507:
Jeff
Sparrow, Wildbrews: Beer Beyond the Influence of Brewer's yeast, Brewers Publications, a division of the Association of Brewers (2005).
1267:
1355:
1504:
Jean-Xavier
Guinard, Classic Beerstyle Series nr. 3, Lambic, Brewers Publications, a division of the Association of Brewers (1990).
885:
1543:
1210:
1236:
435:
or Spain. Some brewers prefer used wine barrels. The lambic is left to ferment and mature for one or several years. It forms a
515:
made a modern Mars beer called
Lembeek's 2% (the 2% referring to the alcohol content), but it is now only produced for use of
1579:
1417:
1365:
1220:
1098:
1407:
1477:
1065:
1014:
692:(aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane),
636:
variety, or a bitter variety known as the
Schaarbeek cherry) and with secondary fermentation in the bottle results in
1519:
1390:
1136:
144:
570:
commented on faro's disagreeable aftertaste in saying, "It's beer that you drink twice", believing that the faro in
2139:
304:
1046:
Thierry
Delplancq, 'Les brasseurs de lambic. Données historiques et géographiques (XVIIIe S. - XXe S.) (1)', in:
546:
is a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which
1179:
2061:
17:
872:
produce St. Louis beers (sweetened, except Gueuze Fond
Tradition) located outside of the Zenne valley, in
1531:
365:
1122:
Spitaels, Freek, et al. "The
Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer."
464:
before drinking, as some can be extremely tart. Most, if not all, of the varieties listed below, have
1572:
359:
83:
2327:
353:
65:
346:, where it is left exposed to the open air so more than 120 different types of microorganisms may
2254:
278:, have attempted to associate lambic with that name, including through the legend of local saint
468:
status. This status does not specify that a product has a link to a specific geographical area.
351:
vessels. Over 80 microorganisms have been identified in lambic beer, the most significant being
2322:
2317:
2132:
2002:
1706:
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8:
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824:
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After the fermentation process starts, the lambic is siphoned into barrels, mostly old
279:
1454:
246:. The initial 'a' was dropped early on so that in an 1811 advertisement it was called
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2203:
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1876:
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713:
562:, and was not necessarily a lambic. Sometimes herbs were added as well. The use of
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115:
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Yellow or pale to deep gold or dark red (when made with certain fruits, see below)
2188:
2125:
1881:
1674:
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484:(old), depending on the age and discretion of the brewer. Bottled offerings from
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227:
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and in Brussels itself since the 13th century. Types of lambic beer include
2198:
2167:
1906:
1070:
873:
685:
640:. Traditional versions of kriek are dry and sour, just as with traditional
637:
623:
599:
512:
393:
316:
207:
191:
1167:
Traité de la Fabrication des Bières et de la Distillation des Grains, etc.
1144:
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Lambic beers are only produced near Brussels due to that region's natural
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2244:
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2009:
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1980:
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of yeast that gives some protection from oxidation, in a similar way to
2014:
1992:
1965:
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1836:
1826:
1778:
1768:
1758:
1701:
1649:
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1268:"Why You Should Drink Lambics, One of Belgium's Best and Wildest Beers"
842:
741:
705:
689:
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is cooled overnight in a shallow, flat, metal pan (generally copper or
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1970:
1943:
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1099:"One of world's oldest beer varieties 'at risk from climate change'"
270:(but not used in the production of lambic). Breweries in and around
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valley, as opposed to exposure to carefully cultivated strains of
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2071:
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1721:
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A bottle of Belgian raspberry lambic as sold in the United States
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55:
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1433:
De Keersmaecker, Jacques (1996). "The Mystery of Lambic Beer".
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230:. This process gives the beer its distinctive flavour: dry,
1806:
1696:
1544:
EU Traditional Speciality Guaranteed (TSG) status of lambic
701:
437:
389:
331:
94:
806:
732:
2117:
1601:
428:
133:
124:
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which was cultivated in the Aalst-Asse area in Belgium.
2333:
Traditional Speciality Guaranteed products from Belgium
388:
Since at least the 11th century, and probably earlier,
214:. Lambic differs from most other beers in that it is
145:
136:
450:
130:
121:
993:
991:
989:
987:
127:
118:
1327:"Lambic Beers: The Tart Brews You Need for Dinner"
2309:
1478:"Heineken will sell Mort Subite internationally"
984:
1432:
558:) was added. The fresh beer was referred to as
2133:
1573:
1360:. Oxford University Press, USA. p. 128.
1237:"Assess Your Ingredients (II:Hops and Yeast)"
373:, meaning that it has had "too much summer".
1475:
242:This beverage is first mentioned in 1794 as
234:, and cidery, often with a tart aftertaste.
1510:Tim Webb, Chris Pollard, and Joris Pattyn.
574:was brewed from the waters of a river (the
447:and sherry; the barrels are not topped up.
2140:
2126:
1580:
1566:
1405:
970:Hoge Raad voor Ambachtelijke Lambiekbieren
319:is a variety of lambic aged with cherries.
40:
1215:. Andrews McMeel Publishing. p. 57.
1180:"Lambic and the spontaneous fermentation"
942:(High Council for Artisanal Lambic Beers)
488:and De Cam can be found outside Belgium.
392:have been used in beer for their natural
262:used for producing local spirits such as
250:, though it was sometimes referred to as
1867:
1412:. Oxford University Press. p. 382.
1208:
1012:
1000:Michael Jackson's Great Beers of Belgium
915:, brewed by Boon, (traditional), Beersel
863:(sweetened, except "Traditional" line),
731:
668:Lambic may be made with the addition of
659:
651:
526:
379:
311:
289:
254:as late as 1829. The name may stem from
1476:Van Looveren, Yoni (15 December 2017).
1380:
1324:
1057:
1050:, part 67 (1996), nr. 1-4, p. 257-320;
997:
466:Traditional Speciality Guaranteed (TSG)
14:
2310:
1587:
1353:
1298:
1096:
779:(sweetened, except Sélection lambic),
628:Lambic refermented in the presence of
2121:
1561:
1349:
1347:
1294:
1292:
1290:
1288:
1186:. Brasserie Cantillon. Archived from
1063:
1048:Archives et bibliothèques de Belgique
897:, brewed at De Troch, (traditional),
177:
156:
27:Style of spontaneously fermented beer
1265:
1097:Boffey, Daniel (10 September 2018).
1092:
1090:
1088:
1013:Drinkers, Thinking (18 April 2014).
727:
531:A glass and bottle of Lindemans Faro
854:, (sweetened, except Gueuze Fond),
720:, rather than a lambic, as a base.
708:(plaquebière), lemon (citron), and
519:as a component of their keg beers.
471:
24:
1492:
1344:
1285:
323:Lambic is generally brewed from a
190:) is a type of beer brewed in the
25:
2344:
1525:
1455:10.1038/scientificamerican0896-74
1209:Fletcher, Janet (16 April 2013).
1085:
736:Wooden lambic barrels at Hanssens
451:Types of lambic and derived beers
2292:
2100:
1383:Michael Jackson's Beer Companion
1325:Eddings, Bryce (16 April 2020).
1064:Risen, Clay (14 December 2009).
114:
1469:
1426:
1399:
1374:
1318:
1259:
1229:
1202:
1172:
1066:"American Beer the Belgian Way"
1015:"What on earth is lambic beer?"
334:and 30–40% unmalted wheat. The
2015:Steam beer / California Common
1159:
1129:
1116:
1040:
1006:
958:
13:
1:
1299:Glaser, Gregg (1 July 2001).
951:
300:Brouwerij Omer Vander Ghinste
2062:Beer and breweries by region
1406:Baudelaire, Charles (1993).
1357:The Oxford Companion to Beer
751:
724:instead of the whole fruit.
688:(cassis), grape (druif), or
237:
7:
1532:Belgian lambic beer listing
928:
879:
841:(traditional + sweetened),
809:(sweetened + traditional),
788:(traditional + sweetened),
222:and bacteria native to the
10:
2349:
2147:
664:Raspberry and peach lambic
621:
582:) that was also used as a
495:
366:Brettanomyces bruxellensis
285:
2289:
2263:
2237:
2181:
2155:
2095:
2032:
1922:
1860:
1787:
1600:
1381:Jackson, Michael (1993).
998:Jackson, Michael (1991).
491:
360:Saccharomyces pastorianus
93:
81:
71:
61:
51:
39:
34:
1537:27 February 2011 at the
1354:Oliver, Garrett (2012).
647:
617:
354:Saccharomyces cerevisiae
327:containing about 60–70%
66:Spontaneous fermentation
803:(traditional), Brussels
797:(traditional), Brussels
522:
506:
1241:beerandwinejournal.com
760:(traditional), Beersel
737:
716:, for example, use an
665:
657:
532:
503:kept for 10–20 years.
385:
320:
309:
174:
1512:LambicLand/LambikLand
1301:"In Search of Lambic"
1137:"The birth of lambic"
795:Brussels Beer Project
735:
663:
655:
530:
383:
315:
293:
1707:Kentucky common beer
1385:. Mitchell Beazley.
1147:on 11 September 2007
218:through exposure to
46:Bottled lambic beers
1625:Australian pale ale
1447:1996SciAm.275b..74K
1435:Scientific American
1409:The Flowers of Evil
1126:9.4 (2014): e95384.
1052:Gazette d'Amsterdam
1019:The Daily Telegraph
904:Hanssens Artisanaal
834:Sint-Gertrudis-Pede
825:Sint-Ulriks-Kapelle
1190:on 6 November 2014
781:Sint-Pieters-Leeuw
738:
666:
658:
568:Charles Baudelaire
533:
386:
321:
310:
280:Veronus of Lembeek
2305:
2304:
2115:
2114:
2028:
2027:
1877:American wild ale
1812:Dortmunder Export
1620:American pale ale
1419:978-0-19-283545-1
1367:978-0-19-536713-3
1222:978-1-4494-3141-9
1212:Cheese & Beer
728:Belgian producers
274:, a village near
179:[lɑmˈbik]
104:
103:
73:Alcohol by volume
52:Country of origin
16:(Redirected from
2340:
2297:
2296:
2271:Barrel-aged beer
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2135:
2128:
2119:
2118:
2105:
2104:
2077:Low-alcohol beer
2057:Barrel-aged beer
1887:Flanders red ale
1865:
1864:
1802:Australian lager
1582:
1575:
1568:
1559:
1558:
1549:Official website
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1243:. Archived from
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1143:. Archived from
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935:Barrel-aged beer
714:Liefmans Brewery
545:
472:Unblended lambic
384:Aged, dried hops
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158:[lɑ̃bik]
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2328:Beer in Belgium
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2299:Beer portal
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2255:Van Honsebrouck
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2107:Beer portal
2099:
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1918:
1882:Berliner Weisse
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1539:Wayback Machine
1528:
1495:
1493:Further reading
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1331:The Spruce Eats
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1266:Thompson, Kat.
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1247:on 26 June 2020
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1169:, Vol. 1. 1851.
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1054:29 August 1811.
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959:
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931:
921:(traditional),
906:(traditional),
888:(traditional),
882:
870:Van Honsebrouck
832:(traditional),
823:(traditional),
766:(traditional),
754:
730:
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620:
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494:
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340:stainless steel
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1797:American lager
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1687:India pale ale
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1670:Bière de Garde
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1305:All About Beer
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1334:. Retrieved
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1310:10 September
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1245:the original
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1192:. Retrieved
1188:the original
1184:Cantillon.be
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1145:the original
1141:lindemans.be
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1108:10 September
1106:. Retrieved
1103:The Guardian
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1071:The Atlantic
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624:Kriek lambic
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208:kriek lambic
192:Pajottenland
106:
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29:
18:Fruit lambic
2318:Beer styles
2245:3 Fonteinen
2224:Oud Beersel
2040:Abbey beers
2010:Spruce beer
1998:Smoked beer
1976:Millet beer
1937:Banana beer
1847:Schwarzbier
1744:Pumpkin ale
1630:Barley wine
1589:Beer styles
1336:3 September
1277:3 September
1077:12 December
913:Oud Beersel
850:, owned by
848:Mort Subite
775:, owned by
758:3 Fonteinen
700:(abricot),
612:Mort Subite
604:Oud Beersel
548:brown sugar
540: [
480:(young) or
342:) called a
303: [
220:wild yeasts
2312:Categories
2229:Timmermans
1993:Small beer
1966:Light beer
1932:Fruit beer
1837:Pale lager
1827:Kellerbier
1779:Wheat beer
1769:Strong ale
1759:Scotch ale
1702:Grodziskie
1650:Copper ale
1645:Burton ale
1194:6 November
972:(in Dutch)
952:References
895:Eylenbosch
861:Timmermans
843:Vlezenbeek
742:microflora
706:cloudberry
696:(ananas),
690:strawberry
592:meertsbier
564:meertsbier
560:meertsbier
244:allambique
194:region of
97:percentage
62:Yeast type
2219:Lindemans
2204:Cantillon
2194:Belle-Vue
2182:Breweries
2173:Framboise
2003:Rauchbier
1971:Malt beer
1944:Hard soda
1927:Corn beer
1914:Oud bruin
1897:Framboise
1869:Sour beer
1749:Quadrupel
1655:Cream ale
1640:Brown ale
1615:Amber ale
1272:Thrillist
1032:12 August
1027:0307-1235
976:2 January
966:"Lambiek"
946:Sour beer
865:Itterbeek
839:Lindemans
830:Kestemont
801:Cantillon
773:Belle-Vue
752:Breweries
718:oud bruin
710:blueberry
704:(prune),
694:pineapple
674:framboise
670:raspberry
608:Lindemans
596:Cantillon
486:Cantillon
444:vin jaune
417:port wine
406:Poperinge
348:inoculate
238:Etymology
216:fermented
212:framboise
112:English:
2276:Coigneau
2238:Blenders
2214:Girardin
2082:Real ale
2052:Adjuncts
2045:Trappist
2033:See also
1988:Rye beer
1959:Podpiwek
1949:Ice beer
1727:Pale ale
1717:Mild ale
1675:Grisette
1535:Archived
1463:24993314
1124:PLoS ONE
929:See also
880:Blenders
856:Kobbegem
852:Heineken
821:Girardin
807:De Troch
777:AB InBev
572:Brussels
556:molasses
433:Portugal
425:chestnut
410:Coigneau
398:spoilage
371:bezomerd
344:coolship
296:coolship
200:Brussels
2250:Tilquin
2189:Angerik
2072:Brewery
1842:Pilsner
1722:Old ale
1610:Altbier
1443:Bibcode
1251:24 June
919:Tilquin
811:Wambeek
790:Lembeek
768:Dilbeek
764:Angerik
698:apricot
634:morello
552:caramel
517:Tilquin
431:) from
402:'Aalst'
286:Brewing
272:Lembeek
268:jenever
256:alembic
252:alambic
248:lambicq
196:Belgium
175:lambiek
154:French:
82:Color (
56:Belgium
2163:Gueuze
2156:Styles
2149:Lambic
1902:Gueuze
1892:Lambic
1832:Märzen
1822:Helles
1817:Dunkel
1774:Tripel
1732:Porter
1712:Kölsch
1680:Saison
1660:Dubbel
1635:Bitter
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1389:
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1151:9 June
1025:
923:Rebecq
899:Zellik
886:De Cam
815:Ternat
642:gueuze
498:Gueuze
492:Gueuze
462:syrups
457:gueuze
421:sherry
363:, and
329:barley
264:cognac
232:vinous
210:, and
204:gueuze
107:Lambic
35:Lambic
2281:HORAL
2264:Other
2168:Kriek
2020:Tella
1954:Kvass
1907:Kriek
1852:Zoigl
1789:Lager
1764:Stout
1754:Sahti
1553:HORAL
1459:JSTOR
940:HORAL
908:Dworp
890:Gooik
746:HORAL
682:pêche
678:peach
648:Fruit
638:kriek
618:Kriek
584:sewer
580:Zenne
576:Senne
544:]
478:jonge
325:grist
317:Kriek
307:]
260:still
224:Zenne
171:Dutch
2199:Boon
1981:Pito
1807:Bock
1697:Gose
1593:list
1516:ISBN
1414:ISBN
1387:ISBN
1362:ISBN
1338:2020
1312:2018
1279:2020
1253:2020
1217:ISBN
1196:2014
1153:2010
1110:2018
1079:2014
1034:2020
1023:ISSN
978:2023
786:Boon
702:plum
600:Boon
537:faro
523:Faro
507:Mars
482:oude
404:or '
390:hops
336:wort
332:malt
266:and
149:-bik
95:Malt
77:2–8%
1602:Ale
1551:of
1451:doi
1439:275
684:),
676:),
610:or
578:or
554:or
429:oak
427:or
419:or
298:at
147:LAM
100:66%
84:SRM
2314::
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1287:^
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590:of
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305:nl
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137:k
134:ɪ
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128:m
125:æ
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119:ˈ
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
