lambic
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Lambic ( ; ; ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
Key facts
- Beer style.name
- Lambic
- Beer style.image
- Bieren uit de streek rond brussel.jpg
- Beer style.caption
- Bottled lambic beers
- Beer style.origin
- Belgium
- Beer style.yeast
- Spontaneous fermentation
- Beer style.alcohol
- 2–8%
- Beer style.color
- Yellow or pale to deep gold or dark red (when made with certain fruits, see below)
- Beer style.maltpercentage
- 66%
via Wikipedia infobox
Wikidata facts
- Image
- Bieren uit de streek rond brussel.jpg
Show 1 more fact
- Commons category
- Lambic beers
Sources (1)
via Wikidata · CC0
~11 min read
Article
16 sectionsContents
- Etymology
- Brewing
- Types of lambic and derived beers
- Unblended lambic
- Gueuze
- Mars
- Faro
- Kriek
- Fruit
- Belgian producers
- Breweries
- Blenders
- See also
- References
- Further reading
- External links
Lambic ( ; ; ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
== Etymology == This beverage is first mentioned in 1794 as allambique. The initial 'a' was dropped early on so that in an 1811 advertisement it was called lambicq, though it was sometimes referred to as alambic as late as 1829. The name may stem from alembic, a type of still used for producing local spirits such as cognac and jenever (but not used in the production of lambic). Breweries in and around Lembeek, a village near Halle, Belgium, have attempted to associate lambic with that name, including through the legend of local saint Veronus of Lembeek.