Lambic beers are a unique to Belgium and different from most other beers. Lambic‘s fermentation is caused by exposure to native, wild, airborne yeasts and bacteria. As a result, it is strongly tied to its place of brewing. It undergoes a relatively long period of aging of up to 2-3 years.
There are several different types of Lambic beers. They include:
Faro – light, sweet from the added sugars, low on alcohol
Fruits – flavors include: Framboise (rasberry), casis (black currant), kreik (cherries) and peche (peach). They are often sweet, fruity and the flavors remind you a bit of Jolly Ranchers. Mort Subite and Belle-Vue are probably the best known and most easily accessible of these.
Gueze – golden to light, amber, sour, acidic, rarely bitter, sometimes harsh with a champagne like sparkle.
Muscat – made from grapes and more like wine.
Lambics may not be our American Neighbor’s sort of thing (his everyday beer is Budweiser and I’m not lying about the everyday part). Even if you don’t want to drink them everyday can really compliment a food, be fun to taste, or a nice change of pace.
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