BJCP 23D · European Sour Ale

Lambic

A spontaneously fermented sour from the Brussels area, made with raw wheat and aged hops; dry, complex and nearly still. The base for gueuze.

Lambic by the numbers

Alcohol (ABV): 5.0 – 6.5%on a scale of 2.0 to 14.0
Bitterness: 0 – 10 IBUon a scale of 0 to 100
Color: 3 – 6 SRM6–12 EBCon a scale of 1 to 40
Original gravity: 1.040 – 1.054on a scale of 1.026 to 1.130
Final gravity: 1.001 – 1.010on a scale of 0.990 to 1.040

From the palest to the darkest shade the style allows.

What Lambic is like

A spontaneously fermented wheat beer, sour and complex, served unblended and nearly still. Young lambics are more aggressive and lactic; older ones are rounder, with more Brettanomyces character. It's dry, with little sweetness and almost no bitterness.

Appearance

Pale yellow to deep gold; it darkens a bit with age. Young ones may be hazy. Little to no head.

Aroma

Lactic sourness with Brett notes: barnyard, leather, hay, citrus, apple or honey. There may be a bit of acetic. The hops add no aroma.

Flavor

Sour and dry, with notes of fruit (lemon, green apple, rhubarb), raw wheat and wild character. Bitterness is nil or nearly so; some older lambics have a background of oak or honey. The sourness can range from moderate to strong.

Mouthfeel

Light to medium-light body, none to very low carbonation. No noticeable warmth.

Where Lambic comes from

It has been brewed in the Pajottenland and the Senne valley, around Brussels, for centuries. The wort is cooled in open, shallow vessels (coolships) so that airborne microbes inoculate it, and it then ages in barrels for one to three years. Today it's mostly drunk blended as gueuze, but in Brussels it's still served young and unblended.

Ingredients

Pilsner malt with 30–40% unmalted wheat, mashed with a turbid method to leave starches for the microbes. Aged hops, which provide preservative power but almost no bitterness or aroma. Spontaneous fermentation with yeasts, Brettanomyces, Lactobacillus and Pediococcus.

Brew it yourself

How to brew Lambic at home

At home you can't reliably reproduce a spontaneous fermentation, so use a mixed lambic culture and, if you can, the dregs from bottles of unpasteurized lambic or gueuze. Add some dextrin malt or do a turbid mash so the bacteria have something to eat for months. Use aged hops and be ready to wait one to three years in a vessel sealed off from oxygen. Be patient: tasting it too early makes you think something has gone wrong when it just needs more time.

Food pairing

Steamed mussels, fresh goat cheeses or a charcuterie board.

Glassware: tulip glass, it concentrates the aroma and holds the head.

Classic examples

Cantillon Grand Cru Bruocsella

Frequently asked questions

How strong is Lambic?

Between 5.0% and 6.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.

How bitter is Lambic?

It has 0 to 10 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.

What color is Lambic?

Straw to gold: 3 to 6 SRM (6 to 12 EBC).

What food pairs well with Lambic?

Steamed mussels, fresh goat cheeses or a charcuterie board.

Which styles are similar?

If you like it, also try Gueuze, Fruit Lambic and Mixed-Fermentation Sour Beer.

If you like Lambic, try these

BJCP 23E