Belgian-style Lambic or Gueuze beers are naturally and spontaneously fermented with high to very high levels of esters, plus bacterial and yeast-derived sourness that sometimes includes acetic flavors. Lambics are not blended, while the gueuze style blends old and new lambics which are re-fermented in the bottle. Historically, they are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through the addition of sugars or artificial sweeteners. Many examples of this style are made to resemble the gueuze lambic beers of the Brussels area, where it originated.
Belgian-Style Lambic/Gueuze
Category: Wild/Sour Beers
Food Pairings
- Shellfish (Mussels)
- Mascarpone with Fruit
- Rich Chocolate Cake
Commercial Examples
- American Blackberry Sour, New Glarus Brewing
- Sour Reserve, Upland Brewing Co.
- Supplication, Russian River Brewing Co.
Appearance
Color
Gold to Medium Amber
Clarity
Brilliant (but haze may exist from yeast sediment from bottle fermentation)
Carbonation (Visual)
Medium to Fast Rising Bubbles
Flavor/Aroma
Alcohol
Not Detectable to Mild
Hop
Hop aroma, flavor and bitterness are not perceived to very low, and can include cheesy or floral lavender notes
Malt
Sweet malt characters are not perceived
Esters
High to very high fruity ester aromas are present
Phenols
N/A
Fermentation By-Products
Characteristic horsey, goaty, leathery and phenolic aromas derived from Brettanomyces yeast are often present at moderate levels
Sensations
Body
Drying to Soft
Carbonation
Very Low to High
Finish Length
Medium
Attenuation
High
Ingredients
Hops
Aged, stale hops
Malt
Pilsner, Flaked Wheat
Water
Varies
Yeast
Ale, Brettanomyces possible
