How to drink an lambic beer?

Dylan Emard asked a question: How to drink an lambic beer?
Asked By: Dylan Emard
Date created: Fri, Jan 29, 2021 3:53 PM
Date updated: Thu, Jun 23, 2022 12:44 PM


Top best answers to the question «How to drink an lambic beer»

  • Find an authentic lambic beer. Authentic lambic beer must be from Belgium, and the label of true lambic beer should display the word “lambic” (or "lambiek").
  • Chill the lambic to serving temperature. Chill in the range of about 4C to 12C (40F to 55F)…
  • Set out the correct glassware. Use tulip, snifter, and stange (slender cylinder) glasses for gueuze and fruit lambic.
  • Remove the foil if desired. Cut or tear off the foil that may be wrapped around the cap and bottle neck.
  • Pop off the cap. If a cap exists, pop it off with a bottle opener…
  • Uncork the bottle. The bottle may be corked with a cork is that is underneath the cap, or with a large bulbous champagne cork.
  • Pour the lambic. Most available lambics such as gueuze and fruits lambics are highly carbonated, and will foam very easily.
  • Smell and taste the lambic. Expected aromas are typically described as fruity, citric, horsey, barnyard, goaty, sweaty, hay, horse blanket, earthy, and acidic.

Pour the lambic.

  1. Begin by pouring somewhat slowly down the side of the glass while holding the glass at an angle in your hand…
  2. When the glass is about one quarter to half full, gradually move the glass upright…
  3. The poured lambic may appear quite hazy, as it is traditional for lambics to be unfiltered.


Those who are looking for an answer to the question «How to drink an lambic beer?» often ask the following questions:

📢 What makes lambic beer special?

  • Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.

📢 Where to find lambic beer?

  • Lambic ('lɒmbiːk or 'læmbɪk) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery .

📢 How to brew a lambic beer?

Tips for Brewing your own Lambic Grain. The grist for a Lambic is usually 30-40% of unmalted wheat and the rest consists of Pilsner malt. Hops. As for hops, the IBUs should be under 10. Since hops are antibacterial, they will impede the bacteria needed for... Yeast. Traditionally, this beer is ...

9 other answers

Steps 1. Find an authentic lambic beer. Authentic lambic beer must be from Belgium, and the label of true lambic beer should... 2. Chill the lambic to serving temperature. Chill in the range of about 4C to 12C (40F to 55F). Use cooler temperatures... 3. Set out the correct glassware. Use tulip, ...

The Brewing Process of a Lambic Lambic usually consist of a grist of typically 60-70% barley and 30-40% unmalted wheat. The wort is cooled overnight in a coolship, which is a shallow, flat metal pan, usually copper or stainless steel. This wort is exposed to open air so some 120+ different types of microorganisms may inoculate the wort.

Lambics traditionally undergo a brewing process which is like no other. They use upto 40% unmalted wheat and the rest would be a base malt such as Pilsner. Brewing process involves a vigorous mash process known as Turbid mash and the resulting wort is boiled for at least 3 hours and up. Lambic beers use aged hops.

Ensure that you have all ingredients for making this model beer. You need six pounds of wheat flour, 4 lbs. of pilsner... Using water, mix the grist or the refined mixture of barley and wheat grains for thirty minutes. You can even consult an... At this stage, your solution becomes a beer wort…

Faro: A sweetened lambic drink, faro was created tableside through the blending of meerts/mars with lambic, followed by an addition of brown sugar into the mug/glass (or by simply adding brown sugar to a glass/mug of meerts/mars).

Lambic is a traditional Belgian style of sour beer. After boiling the wort —made from pale malt and 30–40% unmalted wheat — the brewers expose it to airborne yeast and bacteria overnight. Then it is pumped to casks (where it is likely inoculated with more microorganisms).

Although it’s not a requirement, many lambics are also fermented with fruits like raspberries, apricots, and even muscat grapes. This adds another layer complexity to the beer, balancing the sour brew with tart and sweet fruit flavors.

Lambic should be poured very slowly, especially in the case of carbonated lambics like geuze and fruited lambic, so as to not disturb the sediment. The lambic should be poured into a tilted glass that eventually moves to the upright position. In the video below, Armand Debelder of 3 Fonteinen demonstrates the pouring technique for a geuze. In the video he can be seen discarding a very small portion of the lambic upon opening due to sediment and pouring the bottle into two glasses in a single ...

He also expects beer lovers will discover more “golden blends” available in the next season as the lambic in the barrels ages more. For example, the Oude Geuze Golden Blend (season 18|19) Blend No. 91 is made with 4-year-old lambic that accounts for 25% of volume, with the rest made up of a combination of 1, 2, and 3-year-old lambics.

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