Lambiek

Lambiek, also spelled Lambic, is a style of beer traditionally brewed in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself. It is made by spontaneous fermentation, meaning that it is fermented by exposure to wild yeasts and bacteria native to the Zenne valley. Because these yeasts and bacteria are not cultivated, but are instead naturally present in the environment, lambic fermentation is a long and unpredictable process.

Lambic beers are generally tart, complex, and dry. They are typically fermented for up to three years, often in horizontally placed oak or chestnut barrels (usually used port or wine barrels). After fermentation, lambic beers are often blended to create different styles.

Key characteristics of lambic include:

• Spontaneous Fermentation: The defining characteristic, relying on wild yeasts and bacteria in the air.
• Unblended (Oude Lambiek/Straight Lambic): Pure, unblended lambic is typically aged for several years. It is usually very tart and complex.
• Gueuze: A blend of young (one-year-old) and old (two- to three-year-old) lambic. The young lambic provides fermentable sugars that allow for a secondary fermentation in the bottle, resulting in a sparkling, effervescent beer.
• Kriek: Lambic fermented with whole cherries (usually Schaerbeek cherries). The cherries contribute flavor, aroma, and color, as well as sugars for secondary fermentation.
• Framboise: Lambic fermented with raspberries. Similar to Kriek, the raspberries contribute flavor, aroma, color, and sugars for secondary fermentation.
• Faro: A sweetened lambic, traditionally with candy sugar or caramel.

Lambic brewing is a protected designation of origin (PDO) within the European Union, meaning that only beers brewed in the specific region using traditional methods can be legally called lambic.