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* '''Unblended lambic''' | * '''Unblended lambic''' | ||
Unblended lambic, or pure lambic, is the result of the brewing process and spontaneous fermentation of the wort. After the lambic wort is left in the [[koelschip]] to pick up the wild yeast it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of geuze, some is held back to age and can be released in various stages.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Pure lambic can take on different names at its various ages including ''jonge lambic'' (young lambic) and ''vieux lambic'' (old lambic). Though pure lambic is not as prevalant as other forms of blended lambic, breweries such as [[Cantillon]] and [[De Cam]] regularly release pure lambic in bottles at approximately 2-3 years of age. A characteristic of pure lambic is that it is generally flat, without any carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation. | Unblended lambic, or pure lambic, is the result of the brewing process and spontaneous fermentation of the wort. After the lambic wort is left in the [[koelschip]] to pick up the wild yeast it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of geuze, some is held back to age and can be released in various stages.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Pure lambic can take on different names at its various ages including ''jonge lambic'' (young lambic) and ''vieux lambic'' (old lambic). Though pure lambic is not as prevalant as other forms of blended lambic, breweries such as [[Cantillon]] and [[De Cam]] regularly release pure lambic in bottles at approximately 2-3 years of age. A characteristic of pure lambic is that it is generally flat, without any carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation. | ||
| − | * '''Geuze''' | + | * '''Gueuze/Geuze''' |
| − | ''Main article:'' [[''Geuze'']] | + | ''Main article:'' [[''Gueuze/Geuze'']] |
| + | |||
| + | Gueuze (or Geuze) is the result of blending a young lambic (approximately one year old) with an old lambic (approximately two to three years old, or older). The blending of gueuze is a precise practice for which each blender has their own process. The resulting blend of lambics typically ends up in either 750ml or 375ml bottles that are laid to rest in the brewery's cellar to referment in the bottle. This secondary fermentation in the bottle produces a finely carbonated drink that is traditionally served from pouring [[baskets]]. Generally gueuze is a blend of one, two, and three year old lambics, however [[Brouwerij 3 Fonteinen|3 Fonteinen]] has released a [[Golden Blend]] that consists of a small portion of four year old lambic as well. Sometimes the resulting gueuze blends do not carbonate in the bottle resulting in "lazy" beers that can remain flat for years. See [[Brasserie Cantillon|Cantillon]]'s [[Loerik]], 3 Fonteinen's [[Doesjel]] and [[Golden Doesjel]] and [[Lindemans Loerik]] | ||
| − | |||
* '''Fruited lambic''' | * '''Fruited lambic''' | ||
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics. | Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics. | ||
Revision as of 12:22, 26 April 2014
Contents
Welcome to Lambic.Info
Welcome to lambic.info. This page endeavors to gather information about lambic breweries past and present, beers, events, and locations into one spot. Just like lambic, this page is continuously developing with new information and entries.
This site is not intended to replace the wide variety of books, research, and information out there, but to instead serve as a portal to that information.
What is Lambic?
History
<history paragraph here>
Senne/Zenne Valley
<Senne Valley paragraph here>
Pajottenland
<Pajottenland paragraph here>
Brewing Lambic
<Brewing process paragraph here>
Styles
- Unblended lambic
Unblended lambic, or pure lambic, is the result of the brewing process and spontaneous fermentation of the wort. After the lambic wort is left in the koelschip to pick up the wild yeast it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of geuze, some is held back to age and can be released in various stages.[1] Pure lambic can take on different names at its various ages including jonge lambic (young lambic) and vieux lambic (old lambic). Though pure lambic is not as prevalant as other forms of blended lambic, breweries such as Cantillon and De Cam regularly release pure lambic in bottles at approximately 2-3 years of age. A characteristic of pure lambic is that it is generally flat, without any carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation.
- Gueuze/Geuze
Main article: ''Gueuze/Geuze''
Gueuze (or Geuze) is the result of blending a young lambic (approximately one year old) with an old lambic (approximately two to three years old, or older). The blending of gueuze is a precise practice for which each blender has their own process. The resulting blend of lambics typically ends up in either 750ml or 375ml bottles that are laid to rest in the brewery's cellar to referment in the bottle. This secondary fermentation in the bottle produces a finely carbonated drink that is traditionally served from pouring baskets. Generally gueuze is a blend of one, two, and three year old lambics, however 3 Fonteinen has released a Golden Blend that consists of a small portion of four year old lambic as well. Sometimes the resulting gueuze blends do not carbonate in the bottle resulting in "lazy" beers that can remain flat for years. See Cantillon's Loerik, 3 Fonteinen's Doesjel and Golden Doesjel and Lindemans Loerik
- Fruited lambic
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.[1] Some breweries such as Lindeman's and De Troch also use various fruit syrups to flavor their lambics.
Kriek (cherry), Framboise (raspberry), and Druif (grape) are all commonly used among lambic producers. Other fruits include peach, black currant, apricot, apple, and a wide variety of more exotic fruits such as Cantillon's use of blueberries in their Blåbær Lambik and and Neill and Ross's use of blackberries in Shot in the Dark.
- Faro
Historically Faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.[1] Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, Faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the Faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary Faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV. [1] Recent commercial examples include 3 Fonteinen's Straffe Winter and De Cam's Oude Faro De Cam
Lambic Breweries and Blenders (Commercial)
Brewers
- Brouwerij 3 Fonteinen
- Brasserie Belle Vue
- Brouwerij Boon
- Brasserie Cantillon
- Brouwerij De Troch
- Brouwerij Girardin
- Brouwerij Lindemans
- Brasserie Mort Subite
- Brouwerij Oud Beersel
- Brouwerij Timmermans
Blenders
Lambic Breweries and Blenders (Experimental)
Lambic Breweries and Blenders (Closed)
Lambic Bars
- Akkurat
- De Heeren van Liedekercke
- Ebenezer's Pub
- In de Verzekering tegen de Grote Dorst
- Moeder Lambic
- One Pint Pub
- Pikkulintu
Lambic Events
- Cantillon Open Brew Days
- Cantillon Quintessence
- International Geuze and Kriek Festival
- Nacht van de Grote Dorst - Night of the Great Thirst
- Toer de Geuze
- Weekend of Spontaneous Fermentation
Equipment
Storage / Cellaring
Gueuze or Geuze
Learn More
References
- ↑ 1.0 1.1 1.2 1.3 Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990 Cite error: Invalid
<ref>tag; name "Guinard" defined multiple times with different content Cite error: Invalid<ref>tag; name "Guinard" defined multiple times with different content