Lambic is a type of sour beer made from wheat, barley, aged hops, and water. It originates from Belgium and typically has an alcohol strength of 5-6% ABV.
How it is made
Lambic is made with barley malt and unmalted wheat. The hops used must be aged for at least three years to reduce undesirable aromas and bitterness. After brewing, the wort is transferred to wine barrels where fermentation occurs due to microorganisms found on the barrel walls and in the air. The main fermentation lasts about a week, after which the beer is aged for several years. Commercial lambic is typically a blend of different vintages.
History
Lambic has been produced in the Pajottenland region southwest of Brussels and in Brussels itself since the 13th century. The name may come from 'alambic', a device used for producing local spirits, though it is not used for making lambic. The first mention of the drink appeared in 1794 advertising as 'allambique'.
Types and styles
Pure lambic is non-carbonated. Gueuze is a blend of one-year-old lambic with more aged beer. Old Gueuze is aged lambik, 1-3-5-10 years old. Mars is a low-alcohol beer. Faro is a sweet, low-alcohol beer made by blending lambic with a much lighter beer and adding brown sugar. Kriek is lambic with fresh cherries added during brewing. Fruit lambics are made with fresh fruits other than cherries, such as Framboise (raspberry), Pêcheresse (peach), and others.
Adapted from the Russian Wikipedia article Ламбик, available under CC BY-SA 4.0.
Kinds of lambic
Other styles
- Фаро (пиво)
Well-known brands
- Pêcheresse (Belgium)