All About Beer Magazine

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.