What is lambic?
Lambic is a traditional Belgian beer style made by spontaneous fermentation: instead of pitching a cultured brewer's yeast, the hot wort is exposed to wild yeast and bacteria native to the Senne valley around Brussels (or recreated by mixed-fermentation methods). The result is a dry, tart, funky beer with complex acidity. Lambics are typically aged in oak barrels and can be blended to make gueuze or be fruit-forward when fermented or macerated with fruit.
Key characteristics
- Spontaneous (or mixed) fermentation with wild yeast and bacteria
- Often aged in oak for months to years
- Dry, acidic mouthfeel; complex, layered flavors
- Variants include unfruited, blended (gueuze), and fruited (e.g., kriek, framboise, sureau)
Kriek lambic: what is it?
Kriek is a fruited lambic made with cherries. Traditionally, whole sour cherries are added to aged lambic, where they ferment and impart fruit character, color, and additional acidity. Kriek can range from subtly tart and rustic to bright and juicy, depending on the fruit, aging, and whether sugar or syrup is added for sweetness.
What does "stange" mean with lambic?
"Stange" refers to a tall, narrow cylindrical glass (often around 200–300 ml) historically used for beers like Kölsch and sometimes for serving certain Belgian beers. For lambic, there isn’t one universally mandated glass: lambics and gueuzes are commonly served in tulip or flute glasses to concentrate aroma, but you may see a stange used in some bars or listings. The important thing is a glass that preserves carbonation and presents aroma—so a tulip or flute is a good choice.
Where to buy lambic beer
Lambics are produced in a limited region and by relatively few breweries, so availability varies. Here are practical places to look:
- Specialty beer shops and bottle shops with a Belgian or sour beer selection
- Online retailers that import Belgian beers (check shipping rules in your country)
- Certain well-stocked supermarkets or liquor stores in major cities
- Direct from the brewery’s website or authorized distributors
- Beer festivals and tastings that focus on sour and wild ales
If you want to try something that showcases fruit-driven complexity built on a lambic base, consider sampling
as an example of elderberry (sureau) lambic traditions.
Can you brew a lambic at home? A simple overview of the process
Authentic lambic relies on local wild microflora and long aging, which is difficult to reproduce at home. However, brewers can approximate the style with mixed-fermentation techniques. Below is a high-level, non-prescriptive overview:
Basic approach
- Start with a low-to-moderate gravity wort brewed with a high proportion of Pilsner malt and some unmalted wheat—traditionally, around 30–40% wheat.
- Boil the wort and cool it overnight in an open, shallow vessel if attempting spontaneous exposure (this is weather- and risk-dependent). Many homebrewers use cultured mixed-fermentation blends (Brettanomyces, Lactobacillus, Pediococcus) instead for safety and predictability.
- Ferment in neutral oak barrels or oak-aged foeders if available; otherwise, use glass/neutral vessels and age for many months to years.
- For fruited lambics like kriek or sureau, add fruit to the aged beer so it undergoes additional fermentation on the fruit.
- Bottle-conditioning is common; lambics are often refermented in bottle to build carbonation.
Note: Spontaneous fermentation carries microbiological risk and legal/health implications in some areas. Many brewers choose controlled mixed-fermentation cultures to capture the sour/funky profile safely.
Tips for enjoying lambic and fruited variations
- Serve cold but not ice-cold—around 6–10°C (43–50°F) lets aromatics show.
- Use a tulip or flute to concentrate aroma while preserving carbonation.
- Pair with rich, fatty foods (pâté, pork), sharp cheeses, fruit desserts, or enjoy it on its own as a sipping beer.
- Try different ages and blends—young lambic is greener and funkier, while older blends/gueuzes are more refined and vinous.
Final thoughts
Lambic is a unique, terroir-driven beer style prized for its complexity and natural acidity. Whether you’re curious about classic fruit expressions like kriek or lesser-known variants like elderberry lambic, exploring bottles from trusted breweries and specialty shops is the best way to learn. If you’re ready to taste an elderberry-forward lambic that blends fruit character into an acidic, gueuze-like structure, look for products from respected lambic producers—one such example to consider is highlighted above.
