Lambic

Lambic is a type of beer traditionally brewed in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself. It is fermented through exposure to wild, airborne yeasts and bacteria native to the Zenne valley, rather than through the inoculation of cultured yeast. This process gives the beer a distinctive, sour, earthy, and often funky flavor.

Production:

Lambic production is characterized by spontaneous fermentation. The wort, a sugary liquid extracted from malted barley and wheat, is cooled in a shallow, open vessel called a coolship (koelschip). The coolship allows the wort to be exposed to the open air overnight, where it is inoculated by a complex mix of microorganisms present in the environment. Key microorganisms involved in lambic fermentation include Brettanomyces, Pediococcus, and Lactobacillus.

After cooling and inoculation, the wort is transferred to oak or chestnut barrels for fermentation and aging. This process can last for several years, during which the beer undergoes multiple stages of fermentation.

Characteristics:

Lambic beers are typically dry, acidic, and exhibit complex flavors that can include notes of fruit, barnyard, horse blanket, and earth. The absence of added hops as a bittering agent (aged hops are sometimes used for their preservative properties) allows the sourness from the fermentation process to dominate the flavor profile. Lambics are often unblended (straight lambic) or blended to create gueuze and fruit lambics.

Types of Lambic Beers:

• Straight Lambic: Unblended lambic beer. It is often difficult to find outside of the Pajottenland region. It’s usually sour and complex, often with a dry finish. Young lambic can be quite tart, while older lambics develop more complex, mellow flavors.
• Gueuze: A blend of young (one-year-old) and old (two- to three-year-old) lambics, which is then bottled and allowed to undergo a secondary fermentation. This secondary fermentation results in carbonation and further develops the complexity of the beer. Gueuze is often referred to as "Brussels Champagne" due to its effervescence and complex flavor profile.
• Fruit Lambic (Kriek, Framboise, etc.): Lambic that has been fermented with fruit, such as cherries (kriek) or raspberries (framboise). The fruit adds additional flavors and sugars, which are then fermented by the microorganisms present in the lambic. Other fruits commonly used include peaches, blackcurrants, and grapes.
• Faro: A sweetened lambic, traditionally with candi sugar or caramel. It is typically lower in alcohol than gueuze and kriek. Faro is now less common than other lambic styles.

Serving:

Lambic beers are traditionally served in stemmed glasses, often resembling wine glasses or tulip glasses. The shape of the glass helps to concentrate the aromas and flavors of the beer. Gueuze is often poured gently to avoid excessive foaming.

Regulation:

The term "Lambic" is protected under European Union law as a Traditional Speciality Guaranteed (TSG) designation. This means that only beers produced according to specific traditional methods in the Pajottenland region and Brussels can be labeled as Lambic.

Synonyms and Related Terms:

• Spontaneous Fermentation
• Gueuze
• Kriek
• Framboise