European Sour Ale - Lambic

A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very plea

Flavor Profile: Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are remin

Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented w

BJCP Style Guide

Top 10 Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lambic	15 L	5.61%	2.87	1.056	1.013		BIAB	4371
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	2727
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	2585
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	2480
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	2242
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	2203
Framboise Lambic	5.5 gal	4.93%	14.69	1.054	1.016		All Grain	2043
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	1802
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	1792
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	1590

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
H&T Wild Yeast Beer - Garden Oak ver01	4 gal	5.18%	7.09	1.043	1.003		All Grain	18
Lambic	21 L	5.1%	13.24	1.049	1.010		All Grain	24
Lambic 1	5.5 gal	2.28%	0	1.023	1.006		All Grain	33
Bière de blé sûre à la fraise	6.5 gal	4.61%	20.4	1.055	1.020		BIAB	74
H&T Wild Yeast Beer - Garden Oak	2 gal	5.18%	6.44	1.043	1.003		All Grain	53
Framboise Lambic	5.5 gal	6.11%	0	1.058	1.011		BIAB	84
Stadshagen Lambic	10 L	6.26%	4.94	1.062	1.014		BIAB	171
Bier’ Sauvge d’ Lacomb Lambic Like	3.5 gal	5.01%	9.89	1.052	1.013		All Grain	197
2 Gal Farmhouse Ale	2.5 gal	6.88%	10.86	1.062	1.011		All Grain	222
Lisa & Dani (Part 1)	20 L	4.17%	25.07	1.039	1.007		All Grain	238

Fermentables Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	43		Adjunct	raw	2°L	34	22%	2% - 50%
German - Pilsner	38	German	Grain	base malt	1.6°L	38	60%	27% - 91%
Belgian - Pilsner	33	Belgian	Grain	base malt	1.6°L	37	59%	24% - 91%
Unmalted Wheat	29		Adjunct	raw	2°L	36	32%	2% - 50%
American - Wheat	25	American	Grain	base malt	1.8°L	38	23%	6% - 50%
American - Pilsner	25	American	Grain	base malt	1.8°L	37	56%	24% - 79%
Flaked Oats	24		Adjunct	raw	2.2°L	33	10%	3% - 27%
German - Acidulated Malt	21	German	Grain	acidulated malt	3.4°L	27	5%	2% - 20%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	27%	4% - 62%
US - Pale 2-Row	19	US	Grain	base malt	1.8°L	37	58%	23% - 100%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	36	3.5	80%	5% - 100%
Hallertau Mittelfruh	10	3.75	73%	25% - 100%
Cascade	9	7	65%	18% - 100%
Willamette	8	4.5	79%	20% - 100%
Fuggles	8	4.5	86%	20% - 100%
Styrian Goldings	7	5.5	63%	29% - 100%
Magnum	7	15	81%	17% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
East Kent Goldings	6	5	73%	14% - 100%
Mandarina Bavaria	6	8.5	63%	20% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	4	American	Grain	base malt	4°L	35	50%	17% - 100%
Flaked Wheat	3		Adjunct	raw	2°L	34	54%	27% - 100%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	40%	33% - 50%

Yeasts Used In Lambic Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Lambic Blend 3278	50	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Fermentis - Safale - American Ale Yeast US-05	15	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	15	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
The Yeast Bay - Mélange - Sour Blend	9	The Yeast Bay	Wilds & Sours	Low	Medium	85%	68°F	78°F
White Labs - Belgian Sour Mix WLP655	9	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Imperial Yeast - F08 Sour Batch Kidz	7	Imperial Yeast	Ale		Low	80%	68°F	76°F
Lallemand - WildBrew Philly Sour	5	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Bootleg Biology - Sour Solera Blend	4	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212	4	Omega Yeast Labs	Bretts and Blends	0.11	Very Low	48%	68°F	80°F
White Labs - Brettanomyces Bruxellensis WLP650	3	White Labs	Ale	Med-High	Low	78%	85°F	95°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	28	Water Agt	Mash	15%	0% - 100%
Lactic acid	23	Water Agt	Mash	87%	25% - 100%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	10%	0% - 55%
Phosphoric acid	9	Water Agt	Mash	66%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	20%	0% - 50%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	34%	0% - 100%
Epsom Salt	7	Water Agt	Mash	0%	0% - 1%
Whirlfloc	7	Water Agt	Mash	44%	6% - 100%
Table Salt	4	Water Agt	Mash	13%	0% - 24%
Irish Moss	3	Fining	Boil	22%	6% - 50%

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