Fruit Lambic

St. Louis Framboise Lambic

Van Honsebrouck (Castle / Kasteel Brewery)

Ingelmunster

This framboise has a simple and straightforward character - not unlike the humble summer fruit with...

Fruit Lambic

European Sour Ale

Abv

2.8 %

N/A

Ibu

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Cantillon Rose De Gambrinus

Cantillon Brasserie-Brouwerij

Bruxelles-Capitale

Blend of lambics and raspberries - 200 g of raspberries per litre of beer. Beer with a slightly aci...

Fruit Lambic

European Sour Ale

Abv

5.5 %

Ibu

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Boon Kriek Mariageparfait

Boon Brouwerij

Kingdom of Belgium

Kriek Mariage Parfait is an Old Style Kriek of exceptional excellence. 400 g of wild cherries per l...

Fruit Lambic

European Sour Ale

Abv

8 %

N/A

Ibu

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Boon Oude Kriek

Boon Brouwerij

Kingdom of Belgium

Oude Kriek Boon is one of the finest examples of the 100% spontaneous fermentation fruit-Lambic sty...

Fruit Lambic

European Sour Ale

Abv

6.5 %

N/A

Ibu

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Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so dont expect a fresh or forward oak character more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Comparison

Timmermans Kriek Lambic

Timmermans Brewery (John Martin)

Kingdom of Belgium

This fruity beer is derived from a mixture of young Lambic (6-12 months) and cherries. The juice ...

Fruit Lambic

European Sour Ale

Abv

4 %

N/A

Ibu

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Timmermans Strawberry Lambicus

Timmermans Brewery (John Martin)

Kingdom of Belgium

Timmermans Strawberry is obtained by adding natural strawberry juice to Lambic beer. Its red color ...

Fruit Lambic

European Sour Ale

Abv

4 %

N/A

Ibu

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Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.
Ingredients

Urban Chestnut Cuvee De Peche

Urban Chestnut Brewery

St. Louis

This sour treat is a blended (cuvée) of peach lambic and geuze aged in wood barrels for 5 months. W...

Fruit Lambic

European Sour Ale

Abv

6.5 %

Ibu

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OEC Artista Zynergia: Oudilis Cerasus (w Hanssens)

OEC Brewing

Oxford County

A very special version of Oudilis. This version includes locally grown HAND PICKED cherries from To...

Fruit Lambic

European Sour Ale

Abv

6.2 %

N/A

Ibu

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LoverBeer Pruss Perdu

LoverBeer Birrificio

Marentino

Pruss Perdu is another LoverBeer interpretation of the famous fruit lambic produced on the southwes...

Fruit Lambic

European Sour Ale

Abv

8 %

N/A

Ibu

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The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit characterthus fruit lambics are not intended for long aging. The finish is commonly dry and tart, but a low, complementary sweetness may be present; higher sweetness levels are not traditional but can be included for personal preference (sweetness level must be specified). A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent; acidity provides the balance. No hop flavor.
Flavor

Hanssens Experimental Cassis

Hanssens Artisanaal

Kingdom of Belgium

Ale brewed with black currants and matured in oak barrels....

Fruit Lambic

European Sour Ale

Abv

6 %

N/A

Ibu

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Hanssens Experimental Raspberry

Hanssens Artisanaal

Kingdom of Belgium

Ale fermented with raspberries and matured in oak barrels....

Fruit Lambic

European Sour Ale

Abv

6 %

N/A

Ibu

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Hanssens Oude Kriek Handeplukte Schaerbeekse Krieken

6 %

N/A

Ibu

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8 %

N/A

Ibu

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6.2 %

N/A

Ibu

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