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Lambic is the aged grandfather of all beers. Made strictly in the Senne river valley in and around Brussels it is brewed by using spontaneous fermentation drawing upon wild yeast in the breweries. This Belgian brewing method is the closest relative to the methods the ancient Sumerians used. 65% malted barley and 35% unmated raw wheat.

The beer may be aged for up to three years in wooden casks some more than 100 years old. Young beer is mixed with the aged beer to enhance carbonation just before the bottling process. This is very similar to the process for making champagne. Not only is the beer aged but the hops are aged as well. Aging the hops takes away the bitterness and brings out a mellow almost cheesy flavor.

Gueze
Unflavored Lambic
Pale gold in color
Highly carbonated
Smelly almost like an old wet dog (don't breath in when the bottle is opened)
Overwhelming first taste that mellows into a soft sweetness
Sharp after bite

Faro Lambic
This velvety concoction is created by adding dark sugar and or caramel to a young Lambic. Some Lambic cafes actually have the bar personnel muddle it up for you.
Starts out with a fruity flavor
Sweetness sets in
Finishes with a toffee flavor

Fruit Lambics
These are the most widely known and distributed of the Lambics. They come in almost every fruit flavor. Old style brewing called for the fruit to be added to the fermented beer and then letting it ferments again. Today so much is sold that most breweries have sadly switched to fruit flavored syrups.
Highly carbonated
Sweet and tart at the same time
Intense fruit flavor

If ever in Belgium visit Cantillon Brewery a working museum of Lambics.

Learn more about this author, Betsy Young.
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