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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.

What is Lambic?

History

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Senne/Zenne Valley

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Pajottenland

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Brewing Lambic

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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.

  • Geuze

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  • 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

Blenders

Lambic Breweries and Blenders (Experimental)

Lambic Breweries and Blenders (Closed)

Lambic Bars

Lambic Events

Equipment

Storage / Cellaring

Gueuze or Geuze

Learn More

References

  1. ↑ 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
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