Genuine Lambics, from Brussels, Belgium, are different from more-familiar Fruit Lambics. Straight, or unblended, Lambic has no added fruit, so it showcases unmasked sour and acidic complexities produced through spontaneous fermentation in oak barrels from the brewery’s naturally occurring yeast and friendly bacteria. Apple, light fruit and honey characters are natural byproducts of this fermentation and add personality to the sour, acidic, barnyard, horse-blanket, leathery, earthy aromas and flavors common in this Belgian ale style. Brewers use aged hops for preservative qualities only; these hops don’t add any aroma, flavor or notable bitterness to the straight Lambic.
“Unblended” means the beer comes from a single batch. Pale to golden in color, unblended Lambics are typically uncarbonated and have a dry finish. Not mass-produced, their availability is limited in the United States.
Characteristics: Complex, sour, acidic, fruity, light to medium-bodied
ABV range: 3.5 – 7% IBU: 10-25
World’s best-known producer of unblended Lambic: Brasserie Cantillon
Serving Temperature: Cellar, 55-57°
Cheese Pairing Ideas: Blue Cheese, Cheddar, Chèvre
Food Pairing Ideas: Salads, vegetables, hearty entrees
