Beer Styles: Fruit Lambic

Fruit lambics come from the Brussels region of Belgium. It is a spontaneously fermented ale using wild yeast from the air around the brewery. It is often a blend of old and young lambic and is then aged on fruit. The most common styles are kriek, aged on cherries, and framboise, aged on raspberries. The fruit is added post fermentation to add sweetness and was traditionally added to create variety in beers available in local cafes.

When tasting a fruit lambic it should be sour, but pleasant. It should have a balance of tart, acidic flavours with earthy, barnyard funk. The fruit should be forward in both the aroma and flavour.

Featured: Apple lambic by Brouwerij Lindemans