Introduction
Lambic beers are a unique class of spontaneously fermented Belgian ales known for their tart, complex character. If you love bright, fruit-forward sour beers, styles like kriek (cherry) and framboos (raspberry) are must-tries. This guide answers common questions about lambic, how it's served, how it differs from kriek, where to find bottles, and a high-level look at how it's made.
What is lambic?
Lambic is a traditional Belgian beer style brewed primarily in the Pajottenland region and Brussels. Instead of relying on cultivated brewer’s yeast, lambic ferments through exposure to wild yeasts and bacteria in the environment (spontaneous fermentation). The result is a dry, sour, earthy beer often aged in oak barrels and sometimes blended or refermented on fruit to produce styles such as kriek (cherry) and framboos (raspberry).
Key characteristics
- Spontaneous fermentation with wild yeast and bacteria (Brettanomyces, Lactobacillus, Pediococcus).
- Aging in wooden barrels which add complexity and subtle oak notes.
- Range from mildly tart to intensely sour, with layered funk and often fruit character when fruit is added.
Kriek lambic — what is it?
Kriek is a traditional fruit lambic made with cherries. Whole cherries (often sour cherries) are added to aged lambic, where they ferment and infuse the beer with cherry aroma, color, and tartness. Kriek tends to be ruby to deep red in color and can range from dry and tart to sweet, depending on the producer and whether sugar is added post-fermentation.
How kriek compares to framboos (raspberry lambic)
- Fruit: Kriek uses cherries; framboos uses raspberries. Each fruit brings different acid profiles and aromatic compounds.
- Color: Kriek is usually redder; framboos can be bright ruby to amber-pink depending on fruit amount and base beer.
- Flavor: Cherries often give more bitter cherry pits and stone-fruit notes; raspberries give a sharper, tangy, bright fruitiness that can feel fresher and more floral.
What is a "lambic stange"?
The term "stange" describes a tall, narrow glass historically used for certain European beers. For lambics and other town-brewed Belgian styles, glassware varies: some producers pour lambics into tulip or flute glasses to concentrate aroma, while others use a slender stange to highlight carbonation and present a clean profile. The most important thing is a glass that showcases the delicate fruit aromatics and preserves a small head.
Where to buy lambic beer
Finding authentic lambics (and fruit lambics) can take a little hunting because many are produced in limited batches or by traditional breweries. Try these options:
- Specialty beer shops with a strong sour/wild-beer selection.
- Online retailers that specialize in Belgian and sour beers—check shipping rules for your region.
- Directly from craft breweries and importers at festivals or taproom releases.
- Local bottle shops that carry seasonal imports; ask staff for recommendations or to put back a bottle when it arrives.
If you're looking to try a raspberry lambic with bright amber color, fresh raspberry character, oak aging and balanced spice notes, consider trying
as a representative example.
How is lambic beer made? (Recipe overview)
Making a traditional lambic is a long, artisanal process. Here's a simplified overview of the main steps:
- Mash: Use a portion of aged wheat in the fermentable bill (often 30–40% wheat) for body and acidity balance.
- Boil: Wort is boiled and then cooled in a coolship (a shallow open vessel) overnight so local airborne yeasts and bacteria can inoculate the wort.
- Fermentation: The inoculated wort is transferred to wooden barrels for spontaneous fermentation and aged for months to years. Blending across barrels/years is common to achieve balance.
- Fruit addition: Whole fruit such as cherries (kriek) or raspberries (framboos) may be added to aged lambic to ferment on the fruit and extract aroma, color, and acidity.
- Bottling: After secondary fermentation on fruit and additional aging, the beer is often bottled for further conditioning.
Homebrewing a lambic-style sour involves mimicking these processes—using mixed cultures or blending with commercially available Brett/Lacto yeasts and aging in wood or oak spirals—but true spontaneous fermentation is region-specific and hard to replicate exactly.
Tasting notes and food pairings
Fruit lambics like framboos often show bright raspberry acidity, tart red fruit, subtle oak, and sometimes a light spicy finish (peppery notes). They pair beautifully with:
- Soft cheeses (goat cheese, aged Brie) — the acidity cuts richness.
- Salmon and other fatty fish — complements oils and brings brightness.
- Desserts with berries or light creams — mirrors the fruit character.
- Spicy foods — the acidity refreshes the palate between bites.
Final tips
When exploring lambics, try small pours to appreciate the evolution of aroma and flavor. Compare a kriek and a framboos side-by-side to notice how different fruits interact with the funky, acidic base. And if you can, seek out bottles from traditional producers to experience the authentic balance of wood, wild yeast, and fruit.
