What is Lambic?

Lambic is one of Belgium’s most distinctive beer traditions. Unlike most beers, it is not fermented with a carefully selected laboratory yeast added by the brewer. Instead, the sugary liquid produced during brewing, known as wort, is exposed to the open air and allowed to pick up wild yeasts and bacteria from the surrounding environment.

Traditionally associated with Brussels and the Pajottenland, lambic is brewed with malted barley, unmalted wheat and aged hops, then matured for long periods in wooden barrels.

The result is usually dry, tart and complex rather than conventionally “hoppy” or sweet.

Lambic is also the starting point for several related styles. Young and old lambics can be blended to make gueuze; fruit can be added to produce beers such as kriek or framboise.

That spontaneous fermentation makes lambic unusual, but not accidental. It relies on a tightly controlled brewing process, local conditions and considerable patience.

It is one of those Belgian beer styles that becomes more interesting the closer you look.