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 Lambic

Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Geuze or Kriek. Most modern beers are fermented by carefully cultivated strains of brewer"s yeasts, Lambic"s fermentation, however, is produced by exposure to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. The beer then undergoes a long aging period ranging from three to six months (considered "young") to two or three years for mature. It is this unusual process which gives the beer its distinctive flavor: dry, vinous, and cidery, with a slightly sour aftertaste.

Lambic can be broken into three subclasses: Gueuze (oud Gueuze and Lambic), Fruit Lambic, and Faro.

The first of these, gueuze, blends both old and young mixtures to stimulate a second fermentation. Many are laid down like fine wines to age for several more years. In its most natural form, Lambic is a draught beer which is rarely bottled, and thus only available in its area of production and a few cafes in and around Brussels. Some more mainstream brewers elude the orthodox rules of lambic production, adding extra sugars to sweeten their beers. Gueuze, also known informally as Brussels Champagne, is a sparkling beer produced by combining a young Lambic with more mature vintages.The majority of flavored beers are made on base of Lambics. The last of the Lambic brews, Faro, adds sugar or caramel to prompt the fermentation.   ... see all Lambic beers

 Gueuze

Gueuze (or Geuze) is made by blending young (1-year-old) and old (2–3-year-old) lambics into a new beer, which is then bottled for a second fermentation. Because the young lambic is not fully fermented, it contains fermentable sugars, which allow the second fermentation to occur.
Since gueuze is made by blending lambics, it tastes different from traditional ale and lager style beers. Because aged hops are used to produce these lambics, the beer has little to none of the traditional hop flavor and aroma that can be found in most other styles of beer. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cidery, musty, sour, acetic acid, lactic acid taste. In modern times, some brewers have added sugar to their gueuzes to sweeten them and make the beer more appealing to a wider audience. Because of its carbonation, gueuze is sometimes called "Brussels Champagne."
Traditionally, gueuze is served in champagne bottles. The commercial production of gueuze commenced in the 19th century. Both Gueuze and Lambic are protected under Belgian (since 1965) and European (since 1992) law.   ... see all Gueuze beers

 
 
 
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