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Buyer's Guide for Beer Lovers

Specialty Beers

What Makes You So Special?

Fruit Lambic

Includes young lambics, gueuze lambic, fruit lambic, faro. Lambic beers are perhaps the most individualistic style of beer in the world. Lambics are produced in tiny quantities immediately south of the Belgian capital, Brussels. Lambic brewers use native wild yeasts in the open-air fermentation process to produce these specialties. This unusual fermentation, in conjunction with extended aging in oak barrels, imparts a unique vinous character with a refreshing sourness and astonishing complexity. Lambics labeled as gueuze are a blend of young and old beers. Such blending results in a sharp champagne-like effervescence and tart, toasty flavors. Those labeled as faro have had sugar, caramel or molasses added in order to impart a note of sweetness. Lambic beers, however, are more often seen in the United States when they have been flavored with fruits. Kriek (cherry) and framboise (raspberry) are the most popular and traditional fruits employed. Other exotic fruits are widely used in juice form in the more commercial examples of lambic beer, much to the consternation of purist connoisseurs.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range Quality Band
96-100 points Platinum
90-95 points Gold
85-90 points Silver
80-84 points Bronze
Less than 80 Not Recommended
Legend
  • = Brewpub
  • ABV = Alcohol by volume
  • Date denotes the date on which the beer was tasted

92 Pêche Lambic, Brouwerij Lindemans (Belgium). 4% ABV (9/09)
Deep old gold color. Sweet aromas are reminiscent of sweet and sour sauce drizzled wontons and peach soda and follow through on a zesty entry to a very tangy, fruity-yet-dry medium-to-full body with nice depth and a sprinkle of floral talc and loamy earth on the piquant, slightly astringent finish. A very approachable lambic.

91 Raspberry Lambic, Upland Brewing (IN). 6% ABV (9/10)
Murky red amber color. Sourdough yeast, raspberry bush and cacao shell aromas. Very tart and crisp with a dryish medium-to-full body. Vibrant and penetrating berry skin acidity on the long, mossy mineral-accented finish. Very true to style and food affined.

88 Persimmon Lambic, Upland Brewing (IN). 5.8% ABV (9/10)
Cloudy yellow gold color. Intriguing aromas of papaya bread, persimmon and floral white tea. Vividly tart with a dryish medium-to-full body. Nice raisin toast and citrus marmalade notes emerge on the lively finish. A nicely approachable take on the flavored lambic style.

87 Kriek Lambic, Fegley’s Brew Works (PA). 6.7% ABV (9/10)
Lightly hazy copper color. Cherry butter, sherry vinegar, butted nut bread aromas. Tart and crisp with a dryish medium body. touch of sour cherry yogurt, lemon peel and grassy on the zesty finish.

87 Cherry Lambic, Upland Brewing (IN). 6% ABV (9/09)
Pretty copper penny color with a wispy head. Aromas of buttery coconut caramel toffee, yeasty pastry dough and light orange vinegar follow through on a bright entry to a dryish medium body with buttery caramelized lemon notes and a tangy, taut cherry pit and nut-accented finish. A nice, appetizing sour beer to serve with sweet and sour pork.

84 Samuel Adams Cranberry Lambic, The Boston Beer Co. (MA). 5.9% ABV (8/08)
Buttery melted brown sugar on pumpernickel toast and faint berry jam aromas follow through on a round entry to a fruity-yet-dry medium-to-full body with yeasty caramel cookie dough and cranberry sauce accents. Finishes with a quick, tart buttery cranberry caramel sauce fade.

84 Apple Lambic, Fegley’s Brew Works (PA). 6.7% ABV (9/10)
Amber color. Burnt sourdough toast, grilled apple and charred nut aromas. Very tart and laser like with a dry medium body. Crisp, mowed grass-accented finish.

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