Lambic 101: Kriek, Stange, Definition and Where to Buy

If you're discovering spontaneously fermented beers, the world of lambic can feel both ancient and surprising. Here you'll find clear answers to common questions—what a lambic is, how kriek differs, what "stange" means in this context, where to buy these beers, and a high-level note on how lambics are made.

What is a lambic? (lambic definition)

Lambic is a traditional Belgian beer style made by spontaneous fermentation. Instead of adding brewer's yeast, brewers let wild airborne yeasts and bacteria (from the local environment) ferment the wort. Key characteristics include:

• Complex, sometimes funky aromas from Brettanomyces, Pediococcus and other microflora.
• Often tart or sour acidity balanced by malt and fruit when present.
• Ageing in oak or chestnut barrels for months or years to develop depth.
• Blending different ages (and sometimes adding fruit) to create styles like gueuze, kriek, or framboise.

Because of the wild fermentation and barrel ageing, every bottle can be a little different—expect nuance and evolution as you drink.

What is kriek lambic? (kriek lambic)

Kriek is a lambic-style beer made with cherries. Traditionally, whole sour cherries are added to aged lambic, where they ferment further and impart fruit aroma, color, and sweetness (depending on production).

Typical notes:

• Cherry aroma and tartness—often bright and lively.
• Balance of fruit sugars, acidity, and the underlying barnyard or funky character of lambic.
• Can range from dry and tart to more sweet and fruit-forward depending on producer and whether sugar or syrup is added.

Kriek is the cherry cousin of framboise (raspberry lambic), and both show how fruit interacts with the acid and complexity of lambic fermentation.

What does "stange" mean for lambic? (lambic stange)

"Stange" is a German word meaning "rod" and in beer contexts it often refers to a tall, narrow glass used for certain ales like Kölsch. For lambics, there isn’t one universally required glass—traditional service varies by style and region. Common serving vessels include:

• Tulip or goblet: highlights aroma and allows a good head.
• Flute: emphasizes carbonation and visual clarity for fruit lambics or gueuze.
• Smaller tasting glass: many lambics are intense, so smaller pours are common.

So, while you might see the term "stange" in broader beer conversations, lambics are usually better enjoyed in glasses that capture aroma (tulip/goblet) or in smaller tasting portions to appreciate their acidity and complexity.

Where can I buy lambic beer? (where to buy lambic beer)

Lambics are produced by a limited number of traditional breweries (many based in Belgium), so availability depends on your location. Try these options:

• Specialist bottle shops and craft beer retailers — they often stock lambics and fruit lambics or can order them for you.
• Online craft beer stores — many European and international shops ship specialty lambics (check shipping rules for alcohol in your area).
• Direct from the brewery — some producers sell limited releases or archive bottles from their websites or tasting rooms.
• Beer festivals and tasting events — great places to sample before you buy a full bottle.

For a recommended starting bottle that showcases raspberry brightness, tartness and the classic lambic character, consider trying — a fresh, fruit-forward lambic that pairs well with relaxed tasting sessions and food.

Can I make a lambic at home? (lambic beer recipe)

Making a true lambic at home is challenging because it relies on local airborne microbes, long barrel ageing, and house cultures. However, you can approximate fruit lambics or sour beers at home using these approaches:

• Mixed fermentation kits or blends: use commercial Brett and lactobacillus cultures to introduce souring agents in a controlled way.
• Fruit additions: add whole or pureed fruit after primary fermentation or during secondary fermentation. Sanitation is crucial; fruit can introduce wild microbes unpredictably.
• Aging: use oak chips or small barrels to simulate barrel-aged complexity; allow months to years for flavors to develop.
• Blending: combine younger and older batches to balance acidity, fruit and funk—this is how many lambic-style beers are refined.

Note: true spontaneous fermentation requires an environment with the right native microbes and patient barrel ageing, so many homebrewers focus on blended mixed-fermentation beers that evoke lambic character but are more controllable.

Tasting tips and food pairings

To get the most from a lambic or fruit lambic:

• Serve slightly chilled (not ice-cold) so aromas come through.
• Use a glass that captures aroma—tulip, goblet, or a small tasting glass work well.
• Pair fruit lambics with soft cheeses, pâté, roasted pork, or desserts that echo the fruit (berry tarts, dark chocolate).
• Expect acidity; it's part of the charm. Let the beer warm a touch in the glass to reveal more complexity.

Whether you prefer the cherry-driven brightness of a kriek, the raspberry lift of a framboise, or the layered farmhouse funk of a straight lambic, this category rewards curiosity and small, focused tastings. Enjoy exploring—each bottle can be a new discovery.