How to Distinguish Authentic Lambic Beers

When it comes to unique and traditional beers, lambic stands out due to its distinctive brewing process and taste. Originating from Belgium, lambics are valued for their spontaneous fermentation and complex flavor profiles. However, with so many imitators around the world, identifying genuine lambic beers can be challenging. In this blog, we explore the traditional methods of brewing lambic, the uniqueness of spontaneous fermentation, and how to recognize authentic lambics among various styles. We’ll also guide you to some of the best traditional and American versions worth trying.

Like Belgian Beers? Read This:

Belgium is renowned for its diverse and traditional beer offerings, among which lambic beers hold a special place. If you’re an aficionado of Belgian ales or an adventurous beer drinker, understanding lambics can open a new vista of flavors and experiences.

Despite their complexity, lambics are rooted in a simple, time-honored technique, reflecting the rich heritage of Belgian brewing. Nonetheless, the surge in popularity outside Belgium has led to variations that often blur the lines between authentic lambics and modern interpretations.

What Is A Lambic Beer?

Lambic beer is a traditional Belgian brew characterized by its spontaneous fermentation process. It typically hails from the Pajottenland region and Brussels. Unlike conventional beers, lambics undergo fermentation triggered by natural yeasts and bacteria present in the environment.

These beers are distinct for their sour, tangy flavors combined with an earthy undertone. The indigenous yeasts add a particular wildness to the profile, offering a reflection of the region’s terroir in each bottle.

How Do You Make a Lambic?

Making lambic is both an art and a science. It starts with a mash composed of raw wheat and malted barley, which is boiled with aged hops—which are less bitter to complement the beer’s sour notes.

After boiling, the wort is cooled in a shallow vessel known as a coolship. It’s left to ferment spontaneously, inviting wild yeasts and bacteria from the air to start the fermentation process. This natural seeding sets the foundation for lambic’s signature character.

The Lambic-Style Beer Brewing Process

The brewing process is quite lengthy compared to modern practices. Once fermentation begins in oak barrels, the beer is left to mature for a minimum of one year and often several years to allow the flavors to develop.

This maturation period helps the lambic beer gain its complex, layered taste—a true reflection of the rich brewing traditions honed over centuries in Belgium. It’s a blend of patience, precision, and quality sourcing that defines authentic lambic brewing.

Wait, Can You Explain What a Coolship Is Again?

A coolship is an open, shallow vessel where hot wort is exposed to the air, enabling spontaneous fermentation. As it cools overnight, airborne wild yeasts and bacteria inoculate the wort, starting a natural fermentation process.

This traditional method is crucial in crafting the distinctive profile of lambics. Unlike controlled fermentations in closed vessels, coolships invite the complexities of nature to meld with the beer, infusing each batch with a unique regional identity.

Can You Tell Me More About That Spontaneous Fermentation?

Spontaneous fermentation is the heart of lambic brewing. It relies on wild microbes floating in the air to ferment the beer naturally. Every geographic area has its own microbial life, creating a variety of flavors specific to each location.

In the case of lambics, this fermentation usually involves organisms like Brettanomyces, Lactobacillus, and Pediococcus, contributing to the beer’s distinctive sourness and depth. This fermentation method contrasts with those using cultivated yeasts for predictability and uniformity.

Can You Make a Lambic Outside of Belgium?

While the hallmark of traditional lambic hinges on the specific strains native to Belgium, particularly the Pajottenland region, brewers worldwide are crafting lambic-style beers using spontaneous fermentation and traditional techniques.

These brewers often refer to their creations as “lambic-style” or “American spontaneous” beers to respect the regional identity of true lambics while highlighting their locally-sourced flavors and unique processes.

So, What’s Méthode Traditionnelle?

Méthode Traditionnelle is a commitment to brewing practices that honor the tradition and regional techniques of lambic production. It describes a method used by non-Belgian brewers who adopt traditional lambic methods outside of Belgium.

This term helps brewers distinguish their lambic-style beers as being produced with similar care, respect for tradition, and fermentation methods as their Belgian counterparts, but using their indigenous flora and fauna.

Another Word For Lambic-Style Beer: Coolship

Some brewers label their lambic-inspired beers as “coolship” beers, a nod to the practice of cooling wort in open vessels. This highlights the critical role that spontaneous fermentation plays in crafting these unique brews.

While paying homage to lambic traditions, calling their creations “coolship” beer assures consumers of the use of open fermentation and the complexity that results from this method.

Another Word For Lambic-Style Beer: American Spontaneous Beer

American spontaneous beer is a term used to describe beers brewed with the same methods as lambic but within American borders. This designation highlights the growing movement in the U.S. to capture the essence of spontaneous fermentation.

These brews might include local fruits, flowers, or other regional ingredients to further distinguish the terroir, showcasing American creativity blended with old-world techniques.

Another Word For Lambic-Style Beer: Northwest Sour Ale

In the Pacific Northwest, breweries are producing “Northwest Sour Ales” that replicate lambic processes but with a unique twist, often involving local ingredients and terroir. This term captures both the method fidelity and regional innovation.

The climatic conditions and wild yeasts of the Northwest contribute distinctive flavors, echoing the lambic tradition while fostering a distinctly American take on the beer’s profile.

What Do Lambics Taste Like?

Lambics are renowned for their tart and sour flavors, accented by dry, vinous notes and hints of earthiness. This flavor profile results from the wild yeasts used and the prolonged aging process.

Acidity levels can range widely, and some lambics also incorporate fruits like cherries or raspberries, contributing sweetness and complementing the beer’s inherent tartness, revealing a spectrum of complex and refreshing tastes.

Wait, But What about Gueuze, Krieks, Framboises, etc.? Are Those Lambics?

Yes, Gueuze, Krieks, and Framboises are all styles of lambic beers. Gueuze is a blend of young and old lambics, leading to a well-balanced, effervescent drink. Krieks and Framboises are fruit-infused lambics, typically using cherries and raspberries respectively.

These variations illustrate the versatility and creative potential of lambic beers, appealing to a range of palates while holding onto the distinctive sour quality that defines lambics.

Where Can I Find a Good Lambic?

Authentic lambics are primarily found in Belgium, but your local craft beer store might stock imported varieties. Some online retailers also offer selections from renowned Belgian breweries, providing broader access.

Visiting specialized beer bars or Belgian-themed events could also provide opportunities to sample these unique brews alongside knowledgeable enthusiasts who can offer recommendations and insights.

Traditional Belgian Lambic

Oude Gueuze

Oude Gueuze is one of the most revered types of lambic, offering a balanced blend of young and aged lambics. Its complex, champagne-like qualities make it highly sought after among beer aficionados seeking traditional flavors.

Saint Lamvinus

Saint Lamvinus stands out as a fruit lambic made with wine grapes, delivering a delightful harmony of wine and beer. The layers of flavor and complex character reflect the inspired mix of different brewing practices across cultures.

Oude Lambiek

Oude Lambiek is often consumed straight from the cask. It typically boasts an intense sourness, making it a connoisseur’s choice for those who appreciate the unblended, raw experience of lambic.

Readily Accessible Lambic

Geuze Mariage Parfait

Geuze Mariage Parfait is more accessible internationally, offering a robust depth of flavor with its balanced sourness. This classic blend is a brilliant introduction to aged lambic for those venturing into this style.

Oude Gueuze Tilquin à l’Ancienne

Another readily available lambic, Tilquin à l’Ancienne, provides an authentic taste with a mix of funk and tartness, exemplifying the skillful marriage of different aged lambic batches.

American Versions of Lambic-Style Beer to Try

Coolship Resurgam

Allagash Brewing’s Coolship Resurgam mimics the lambic process faithfully using Maine’s resources. Its aroma of honey and apricot with a dry finish offers a captivating tribute to Belgian tradition.

So Last Season: Montmorency Cherry

Brewed by De Garde Brewing, this lambic-style blends sour cherry notes with robust acidity. It’s an embodiment of how American breweries are interpreting and innovating on the lambic heritage.

Cascade Kriek

Cascade Brewing’s rendition closes the loop with a fruit lambic-style, offering vibrant cherry notes with an undercurrent of spice, showcasing their deft cultural and local interpretation of traditional Belgian methods.

About The Author

Grace Lee-Weitz

Grace Lee-Weitz is an accomplished beer connoisseur and journalist with extensive publications on international beer styles, brewing trends, and food pairing. Her insights contribute to enriching the palate and understanding of beer enthusiasts worldwide.

Related Articles

An Interview with Bokkereyder, the Biggest New Name in Lambic Beer

Explore the innovative approaches and trends driving lambic forward, featuring exclusive insights from Bokkereyder’s head brewer and founder.

What Is a Kriek Beer?

Dive into the world of cherry-infused lambics, understanding their origin, preparation, and unique taste character, marked by an exquisite balance of tartness and fruitiness.

Hop Culture’s Guide to Spontaneous Fermentation

This guide explains the fascinating science and art behind spontaneous fermentation, offering an understanding of how this traditional method shapes diverse beer profiles.

Lessons Learned