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.
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.
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.