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Revision as of 06:14, 7 January 2015
Lambic.Info
Welcome to Lambic.Info. This is an active research project that endeavors to gather information about lambic breweries past and present, beers, events, and locations into one spot. As this topic is so vast, there are sections of this site that have not yet been completed. Every effort has been made to represent lambic in an honest light, and we welcome open and honest input and discussion from the brewers and blenders themselves.
This site is not intended to replace the wide variety of published books, research, and information out there, but to instead serve as a portal to that information. To that end we cite, credit, and thank the authors of many primary sources we have used in conjunction with our own independent research and interviews. We encourage fans and readers alike to seek out these sources whenever possible to become better informed on the subject of one of the most unique beer styles in the world.
Contents
What is Lambic?
Main page: An Overview of Lambic
Lambic is a spontaneously fermented beer brewed in the Pajottenland region of Belgium. Lambic consists of a variety of styles and has a variety of characteristics: old and young, carbonated or flat, blended, fruited or unfruited, and sweetened or unsweetened. Its unique history, traditions, brewing, and fermentation process makes it like no other beverage in the world.
- History
- The Pajottenland and Senne Valley
- The Language of Lambic
- Brewing Lambic
- Microbiology and Biochemistry
- Lambic Styles
- Storage and Cellaring
- Serving Lambic
- Sweetened Lambic
- Culture vs. Chemistry
Lambic Brewers and Blenders (Commercial)
There are currently nine brewers producing lambic within the Senne valley. There are four lambic blenders in the region who buy lambic from other producers, age it in their own barrels and create their own custom, commercial blends. Drie Fonteinen both brews their own lambic and creates blends using other producers' product.
Brewers
- Brouwerij 3 Fonteinen
- Brasserie Belle Vue
- Brouwerij Boon
- Brasserie Cantillon
- Brouwerij De Troch
- Brouwerij Girardin
- Brouwerij Lindemans
- Brasserie Mort Subite
- Brouwerij Timmermans
Blenders
- Brouwerij 3 Fonteinen
- De Cam Geuzestekerij
- Hanssens Artisanaal bvba
- Brouwerij Oud Beersel
- Gueuzerie Tilquin
Lambic Brewers and Blenders (Experimental)
Main page: List of Experimental Lambic Breweries and Blenders
As lambic experiences its 21st century renaissance, many people have taken to becoming home-blenders. Much like the tradition of the lambic cafe, house-blenders source their lambic from the producers and blend it in a number of ways. From traditional lambic and gueuze blends to blending it with other styles of beer, more and more of these bottles are showing up.
Lambic Brewers and Blenders (Closed)
Main page: List of Closed Lambic Breweries and Blenders
Many lambic breweries and blenders have opened and closed through the years. The following page is not an exhaustive list of such places, but it is fairly comprehensive. However, there is a lot of information presented for some of the more recently closed breweries so please take a look! As more information becomes available it will be uploaded to the corresponding brewery.
Lambic Bars and Cafés
While there are many bars around the world that serve lambic, the list below represents places that feature lambic prominently, if not exlusively. Lambic enthusiasts plan trips specifically around these destinations, either because of their selection or because they have special lambics made specifically for their bar.
- A La Bécasse
- A La Mort Subite
- Akkurat
- De Heeren van Liedekercke
- De Zwaan
- Delirium Cafe
- Ebenezer's Pub
- In de Verzekering tegen de Grote Dorst
- In de Welkom
- Moeder Lambic
- Ølbutikken
- Olutravintola Pikkulintu
- One Pint Pub
- Volkscafé De Cam
Lambic Events
- 3 Fonteinen Open Beer Days
- Cantillon Open Brew Days
- Cantillon Quintessence
- Cantillon Zwanze Day
- International Geuze and Kriek Festival
- Nacht van de Grote Dorst
- Sour & Bitter Festival
- Toer de Geuze
- Weekend of Spontaneous Fermentation