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= Welcome to Lambic.Info =
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<div id="mf-mobile mw-collapsible">
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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.
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{{DISPLAYTITLE:<span style="position: absolute; clip: rect(1px 1px 1px 1px); clip: rect(1px, 1px, 1px, 1px);">{{Lambic.Info}}</span>}}
 +
<span style="font-size:200%">Lambic.Info</span>
 +
----
 +
Welcome to Lambic.Info. This is an active research project that endeavors to gather information about lambic brewers and blenders past and present, their histories, 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. We encourage you to explore the entire site, but you can always check the most [[Recent_Updates|recent updates]] as well. 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 books, research, and information out there, but to instead serve as a portal to that information.
+
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 [[Books|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.
 +
[[File:LambicInfoDragon.png|right|450px|link=Lambic.Info_Logo]]
  
−
= What is Lambic? =
+
__TOC__
−
==History==
+
== What is Lambic? ==
−
<history paragraph here>
 
−
==Lambic Geography==
 
−
===Pajottenland===
 
−
Pajottenland (sometimes ''Payottenland'' in English) is an extremely fertile agricultural region of Belgium situated in a valley to the south-west of Brussels between the rivers Senne and Dendre. This is the principal area for lambic production in the country.  Only a small part of Brussels, the western section of Neerpede, is considered to be part of the Pajottenland region.  Other cities located in this area, many of which are closely associated with lambic breweries, blenders, and cafes are Affligem, Asse, Bever, Dilbeek Gammerages, Gooik, Herne, Leeuw-Saint-Pierre, Lennik, Liedekerke, Pepingen, Roosdaal and Ternat. The area gets its name from the Walloon word for a soldier from the region, a Payot.
 
  
−
===Senne/Zenne and Dendre/Dender River valley ===
+
''Main page: [[An Overview of Lambic]]'' <br>
−
The Senne (French) / Zenne (Dutch) valley is as closely associated with lambic production as the Pajottenland. The Senne River is a small river that runs through the heart of Brussels and was notorious for being one of the most polluted rivers in Belgium. In fact, at one point the river was covered to help alleviate the pollution and flooding problems caused within the city.  Today the Senne is split in two and treated at new facilities before rejoining and continuing south. In total the river is 64 miles/103km long and flows through or near near many of the lambic producing towns in Belgium. To the west of the Senne is another shorter river known as the Dendre (French) / Dender (Dutch) River. Though not often cited in lambic lore, the Dendre River is the second river that helps to cradle the valley known as Pajottenland.
+
Lambic is a spontaneously fermented beer brewed in the Pajottenland region of Belgium. Its derivatives consist 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.   
 +
* [[An Overview of Lambic#History|History]]
 +
* [[An Overview of Lambic#Lambic_Geography|The Pajottenland and Senne Valley]]
 +
* [[An Overview of Lambic#The_Language_of_Lambic|The Language of Lambic]]
 +
* [[An Overview of Lambic#Brewing_Lambic|Brewing Lambic]]
 +
* [[An Overview of Lambic#Microbiology_and_Biochemistry|Microbiology and Biochemistry]]
 +
* [[An_Overview_of_Lambic#Culture_vs._Chemistry|Culture vs. Chemistry]]
 +
* [[An Overview of Lambic#Lambic_Styles|Lambic Styles]]
 +
* [[An_Overview_of_Lambic#Sweetened_Lambic|Sweetened Lambic]]
 +
* [[An_Overview_of_Lambic#Storage_.2F_Cellaring|Storage and Cellaring]]
 +
* [[An_Overview_of_Lambic#West Flanders|West Flanders]]
 +
* [[An_Overview_of_Lambic#Serving_Lambic|Serving Lambic]]
  
−
==The Language of Lambic==
+
== Lambic Brewers and Blenders (Commercial) ==
−
''Main article: [[The Language of Lambic]]''
+
There are currently eleven brewers producing lambic within the Senne valley. There are five lambic blenders in the region who buy wort from other producers, age it in their own barrels and create their own custom, commercial lambic blends. Drie Fonteinen both brews their own lambic and creates blends using other producers' product. 
  
−
The language of lambic can be as complex as the beer itself.  Belgium is a country divided up into very distinct linguistic regions whose inhabitants have their own words for many of the commonly used terms associated with the lambic tradition and process.  Both Dutch and French speaking brewers and blenders are in operation today leaving many curious lambic drinkers wondering how this all came to be.
+
=== Brewers ===
−
 
 
−
==Brewing Lambic==
 
−
''Main article: [[Brewing Lambic]]''
 
−
 
 
−
Though there are industrial-scale lambic breweries with very large production runs, the main ingredients always consist of pale two-row malt (approximately 2/3 of the bill), unmlated wheat (approximately 1/3 of the bill), aged hops, wheat, water, and microbial flora.  When the wort is ready, it is transferred into the [[koelschip]] to cool and become inoculated for a twenty-four hour period and then transferred to the oak barrels where it will continue to develop until it is either blended into [[Gueuze/Geuze|gueuze]] or used in a variety of other [[Main_Page#Styles|lambic styles]]. There have been significant changes in the brewing process since the 19th century, according to Guinard <ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> including the ratio of malt to wheat, mash temperatures, and controls on the exposure of the wort before being transferred to barrels. Today, the traditional process has been mostly standardized among the traditional brewers.
 
−
 
 
−
<ref name="HopDuvelMenu">Lambic Digest, June 8, 1994, http://192.185.42.233/lambic-listserv/1994/366.txt</ref>
 
−
 
 
−
==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.<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 ''oude lambiek/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'''
 
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''Main article: [[Gueuze/Geuze]]''
 
−
 
 
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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 [[3_Fonteinen_Oude_Geuze_Golden_Blend|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 [[Cantillon_Loerik|Loerik]], 3 Fonteinen's [[3_Fonteinen_Doesjel|Doesjel]] and [[3_Fonteinen_Golden_Doesjel|Golden Doesjel]] and [[Lindemans Loerik|Lindemans Loerik]] for examples.
 
−
 
 
−
* '''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 [[Brouwerij Lindemans|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 [[Brasserie_Cantillon|Cantillon]]'s use of bilberries in their [[Cantillon_Blåbær_Lambiek|Blåbær Lambik]] and [[Neill_and_Ross|Neill and Ross]]'s use of blackberries in [[Shot_in_the_Dark|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.<ref name="Guinard">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref> 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. <ref name="Guinard">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref>  Recent commercial examples include [[Brouwerij_3_Fonteinen|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter|Straffe Winter]] and [[De_Cam_Geuzestekerij|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam|Oude Faro De Cam]]
 
−
 
 
−
= Lambic Breweries and Blenders (Commercial) =
 
−
== Brewers ==
 
 
* [[Brouwerij 3 Fonteinen]]  
 
* [[Brouwerij 3 Fonteinen]]  
−
* [[Brasserie Belle Vue]]  
+
<!-- * [[Brouwerij Angerik]] -->
 +
<!-- * [[Brouwerij Belgoo - Van Aert]] -->
 +
* [[Brasserie Belle Vue]]
 
* [[Brouwerij Boon]]  
 
* [[Brouwerij Boon]]  
 
* [[Brasserie Cantillon]]  
 
* [[Brasserie Cantillon]]  
 
* [[Brouwerij De Troch]]
 
* [[Brouwerij De Troch]]
 +
* [[Brouwerij_Eylenbosch_(Kobbegem)|Brouwerij Eylenbosch]]
 
* [[Brouwerij Girardin]]  
 
* [[Brouwerij Girardin]]  
 +
<!-- * [[Brouwerij Kestemont]] -->
 
* [[Brouwerij Lindemans]]  
 
* [[Brouwerij Lindemans]]  
−
* [[Brasserie Mort Subite]]  
+
* [[Brasserie Mort Subite]]
−
* [[Brouwerij Oud Beersel]]  
+
<!-- * [[Brouwerij Sako]] -->
 
* [[Brouwerij Timmermans]]
 
* [[Brouwerij Timmermans]]
 +
<!-- * [[Brouwerij van 't Pajottenland]] -->
 +
<!-- * [[Brussels Beer Project]] -->
 +
<!-- * [[De Kort Distillery - Wild Site 1870]] -->
 +
* [[Den_Herberg|Den Herberg]]
 +
* [[Lambiek_Fabriek|Lambiek Fabriek]]
  
−
== Blenders ==
+
=== Blenders ===
 +
* [[Boerenerf]]
 +
<!-- * [[Bofkont]] -->
 +
* [[Brouwerij Oud Beersel]]
 +
<!-- * [[Bokkereyder]] -->
 
* [[De Cam Geuzestekerij]]  
 
* [[De Cam Geuzestekerij]]  
 +
* [[Hanssens Artisanaal bvba]]
 
* [[Gueuzerie Tilquin]]
 
* [[Gueuzerie Tilquin]]
−
* [[Hanssens Artisanaal bvba]]
+
<!-- * [[Publitasting]] -->
 +
<!-- * [[Stekerij Ambreus]] -->
 +
<!-- * [[Vermeersch]] -->
  
−
= Lambic Breweries and Blenders (Experimental) =
+
== Lambic Brewers and Blenders (Closed) ==
−
 
+
''Main page: [[List of Closed Lambic Breweries and Blenders]]'' <br>
−
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. The following list is not exhaustive but does represent some of the more prevalent private- and home-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.
−
 
 
−
* [[Huisstekerij h.ertie]]
 
−
* [[In de Verzekering tegen de Grote Dorst]]
 
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* [[Neill and Ross]]
 
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* [[OWA]]
 
  
−
= Lambic Breweries and Blenders (Closed) =
+
== Lambic Brewers and Blenders (Experimental) ==
−
''Main page: [[List of Closed Lambic Breweries and Blenders]]'' <br>
+
''Main page: [[List of Experimental Lambic Breweries and Blenders]]'' <br>
−
Many lambic breweries and blenders have opened and closed through the years.  The preceding 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.  Any submissions, additions, or corrections can be sent to our primary retired brewery researcher [[User:Matt|Matt]] or site editors [[User:Bill|Bill]] and [[User:Adam|Adam]].
+
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 Bars =
+
== Lambic Bars, Cafés, and Restaurants  ==
−
Around the world many bars feature lambic prominently, if not exlusively.
+
''Main page: [[List of Lambic Bars, Cafés, and Restaurants]]'' <br>
 +
While there are many bars around the world that serve lambic, the list below represents places that feature lambic prominently, if not exclusively. Lambic enthusiasts often plan trips specifically around these destinations, either because of their selection, specific lambic-related events, or because they have special lambics made specifically for their bar.
  
−
*[[A La Bécasse]]
+
== Lambic Events ==
−
*[[A La Mort Subite]]
+
''Main page: [[List of Lambic Events]]'' <br>
−
*[[Akkurat]]
+
Throughout Belgium and the rest of the world there are many lambic-specific events that take place during different parts of the year.  Many times, these events are associated with specific breweries, special beer releases, or particular [[An_Overview_of_Lambic#Lambic_Styles|styles of lambic]]. They can also be associated with various lambic-affiliated beer groups.
−
*[[Cafe De Kluis]]
 
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*[[De Heeren van Liedekercke]]
 
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*[[Delirium Cafe]]
 
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*[[Ebenezer's Pub]]
 
−
*[[Herberg De Zwaan]]
 
−
*[[In de Verzekering tegen de Grote Dorst]]
 
−
*[[In de Welkom]]
 
−
*[[Moeder Lambic]]
 
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*[[Ølbutikken]]
 
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*[[One Pint Pub]]
 
−
*[[Pikkulintu]]
 
  
−
= Lambic Events =
+
==Lambic Travel==
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* [[3_Fonteinen_Open_Brew_Days|3 Fonteinen Open Brew Days]]
+
<!-- ''Main page: [[Travel|Lambic Travel]]'' <br> -->
−
* [[Cantillon Open Brew Days]]
+
We are often asked about specific destinations around the world as they relate to lambic drinking and tourism.  Our travel section makes an effort to help provide a general overview of some places that may help you plan your drinking itinerary. *This new section is currently under construction, and we will post about it when complete!*
−
* [[Cantillon Quintessence]]
 
−
* [[Cantillon Zwanze Day]]
 
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* [[International Geuze and Kriek Festival]]
 
−
* [[Nacht van de Grote Dorst - Night of the Great Thirst]]
 
−
* [[Sour & Bitter Festival]]
 
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* [[Toer de Geuze]]
 
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* [[Weekend of Spontaneous Fermentation]]
 
  
−
=Equipment=
+
==Lambic Groups==
−
*[[Barrels]]
+
Mainly in Belgium, a small number of groups and societies exist that focus on preserving and promoting the culture of lambic.  These groups help to maintain some of the various [[Museums|lambic museums]], volunteer at festivals, and host their own tastings, events, and festivals.
−
*[[Baskets]]
 
−
*[[Koelschip]]
 
  
−
=Storage / Cellaring=
+
* [[Bierpallieters]]
 +
* [[De Geuzen van Oud Beersel]]
 +
* [[De Lambikstoempers]]
 +
* [[The Gueuze Society (Het Geuzegenootschap)]]
  
−
= Additional Lambic Information =
+
== Learn More ==
−
*[[Culture vs. Chemistry]]
+
Outside of the [http://lambic.info Lambic.Info] research initiative, there is a wealth of resources available to lambic fans and researchers alike.
−
*[[Sweetened Lambic]]
 
  
−
= Learn More =
 
 
*[[Books]]
 
*[[Books]]
 +
*[[Bibliography]]
 
*[[Glossary]]
 
*[[Glossary]]
 
*[[HORAL]]
 
*[[HORAL]]
 
*[[Lambic Websites]]
 
*[[Lambic Websites]]
−
*[[Research]]
+
*[[Museums]]
 +
*[[The Lambic Summit 2010]]
 +
*[[Lambic Visitor Center (Bezoekerscentrum "De Lambiek")|The Lambic Visitor Center]]
 +
 
 +
 
 +
<!-- [[Lambic maps]] -->
 +
<!-- [[Lambic Raffle]] -->
 +
<!-- [[Save Moeder Lambic]] -->
  
−
= References =
+
</div>
−
<references />
 

Latest revision as of 07:17, 28 October 2024

Lambic.Info

Welcome to Lambic.Info. This is an active research project that endeavors to gather information about lambic brewers and blenders past and present, their histories, 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. We encourage you to explore the entire site, but you can always check the most recent updates as well. 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.

LambicInfoDragon.png

What is Lambic?

Main page: An Overview of Lambic
Lambic is a spontaneously fermented beer brewed in the Pajottenland region of Belgium. Its derivatives consist 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.

Lambic Brewers and Blenders (Commercial)

There are currently eleven brewers producing lambic within the Senne valley. There are five lambic blenders in the region who buy wort from other producers, age it in their own barrels and create their own custom, commercial lambic blends. Drie Fonteinen both brews their own lambic and creates blends using other producers' product.

Brewers

Blenders

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 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 Bars, Cafés, and Restaurants

Main page: List of Lambic Bars, Cafés, and Restaurants
While there are many bars around the world that serve lambic, the list below represents places that feature lambic prominently, if not exclusively. Lambic enthusiasts often plan trips specifically around these destinations, either because of their selection, specific lambic-related events, or because they have special lambics made specifically for their bar.

Lambic Events

Main page: List of Lambic Events
Throughout Belgium and the rest of the world there are many lambic-specific events that take place during different parts of the year. Many times, these events are associated with specific breweries, special beer releases, or particular styles of lambic. They can also be associated with various lambic-affiliated beer groups.

Lambic Travel

We are often asked about specific destinations around the world as they relate to lambic drinking and tourism. Our travel section makes an effort to help provide a general overview of some places that may help you plan your drinking itinerary. *This new section is currently under construction, and we will post about it when complete!*

Lambic Groups

Mainly in Belgium, a small number of groups and societies exist that focus on preserving and promoting the culture of lambic. These groups help to maintain some of the various lambic museums, volunteer at festivals, and host their own tastings, events, and festivals.

Learn More

Outside of the Lambic.Info research initiative, there is a wealth of resources available to lambic fans and researchers alike.


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