Belgian-style beer fermented utilizing wild yeasts.
A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach, raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria.
A Style of Belgian beer that is brewed with wild yeast and beer-souring bacteria.
In palate, sometimes reminiscent of a Chardonnay, a Manzanilla, or even a dry vermouth. Spontaneously-fermenting beer from Belgium. Serve at natural cellar temperature with sharp-tasting cheese, radishes, coarse bread.
Belgian beer that is deliberately contaminated for the sour taste.
A wheat beer, most notably from Belgium, that is fermented with wild yeasts.
a sour Belgian beer, fermented spontaneously with airborne yeast native to Brussels
a type of wheat beer made with wild yeasts
a wheat beer that has undergone fermentation with wild, natural yeast
A style of beer fermented with special strains of yeast indigenous only to Belgium's Senne Valley.
a light and fruity Belgian style of ale, which uses stale hops to avoid bitterness and ferments with wild yeast (e.g. Brettanomyces lambicus and Brettanomyces bruxellensis). This is treated as an appelation of origin
A spontaneously fermented style of wheat beer unique to Belgium. Yeast is not added to the wort, airborne wild yeast is allowed to enter the open air vessels. Usually full bodied with an acidic, yeasty palate
A Belgian wheat beer, defined by Royal decree, produced in a small area near Brussels where the wort is spontaneously fermented by airborne yeast. Young lambic is drunk after 3 to 12 months and is mildly sour. Old lambic is drunk after 2 to 4 years when the sourness is more pronounced. The commercial product is a blend of the two, called gueuze.
Wheat beer originally produced in the Bruxelloise region of Belgium with a strong acidic character from the spontaneous fermentation from wild yeast.
Spontaneously fermented wheat beers from Belgium. The yeast is not manually added; instead, it is allowed to drift in from the surrounding countryside.
(Belgian) Spontaneously fermenting style of wheat beer unique to Belgium.
Belgian beer made by spontaneous fermentation.
A type of spontaneously fermented beer made in Belgium. Among many other flavors, Lambics are typically quite sour.
Lambic is a very distinctive style of beer brewed only in the Payottenland region of Belgium (southwest of Brussels). Similar beers produced outside of this area are usually known as "Lambic-style" or "Plambic" (short for "pseudo-lambic"), although this is purely a voluntary distinction made out of respect to the original.