European Sour Ale - Fruit Lambic
A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit charac
Flavor Profile: The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste w
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. Traditional products use 10-30% fruit (25%, if cherry).
BJCP Style GuideTop 10 Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kriek |
1.6 gal | 5.74% | 17.38 | 1.055 | 1.011 | All Grain | 3140 | |
| sour wife kriek |
22 L | 6.52% | 8.92 | 1.058 | 1.008 | BIAB | 2433 | |
| Gose/monster |
8 gal | 8.44% | 0 | 1.075 | 1.010 | All Grain | 2075 | |
| Raspberry sour not complete |
5 gal | 4.21% | 5.4 | 1.042 | 1.010 | All Grain | 1915 | |
| Norwegian Framboise |
32 L | 5.29% | 2.78 | 1.045 | 1.005 | All Grain | 1905 | |
| Passionfruit Catharina Sour |
23 L | 5.39% | 9.05 | 1.048 | 1.007 | All Grain | 1790 | |
| Shit Kriek |
5 gal | 5.98% | 10.16 | 1.057 | 1.012 | All Grain | 1763 | |
| Lamby (GFunk) |
5.5 gal | 5.09% | 10.07 | 1.051 | 1.012 | All Grain | 1737 | |
| Suris #1 |
21 L | 5.69% | 4.57 | 1.056 | 1.013 | All Grain | 1652 | |
| Wild Blue Goblins |
5.5 gal | 6.59% | 20.99 | 1.066 | 1.016 | All Grain | 1528 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 150th Recipe Lambic |
19 L | 5.47% | 6.97 | 1.042 | 1.001 | All Grain | 123 | |
| fruit wheat |
20 L | 5.95% | 9.4 | 1.053 | 1.008 | BIAB | 45 | |
| Cherry sour |
21 L | 4.46% | 10.44 | 1.044 | 1.010 | BIAB | 201 | |
| Peated Black |
5.5 gal | 3.03% | 2.61 | 1.046 | 1.023 | All Grain | 113 | |
| Summer soure |
5.5 gal | 5.45% | 9.91 | 1.048 | 1.006 | All Grain | 132 | |
| FT Cherry Sour |
500 L | 5.45% | 10.2 | 1.050 | 1.009 | All Grain | 132 | |
| Dawson Kriek Sour Beer |
1 gal | 5.49% | 7.97 | 1.054 | 1.012 | BIAB | 140 | |
| Bidoubeer |
250 L | 7.01% | 29.33 | 1.063 | 1.009 | All Grain | 179 | |
| sour |
24 L | 5.93% | 5.4 | 1.053 | 1.008 | All Grain | 263 | |
| Consecrated (Inspired by Russian Rivers Consecration) |
6 gal | 9.04% | 29.89 | 1.075 | 1.009 | All Grain | 442 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 18 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 14% | |
| Flaked Wheat | 18 | Adjunct | raw |
2°L
|
34 | 22% | 4% - 44% | |
| German - Acidulated Malt | 15 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 0% - 26% |
| Belgian - Pilsner | 14 | Belgian | Grain | base malt |
1.6°L
|
37 | 51% | 31% - 95% |
| US - Pale 2-Row | 14 | US | Grain | base malt |
1.8°L
|
37 | 53% | 33% - 70% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 55% | 23% - 80% |
| Rice Hulls | 13 | Adjunct | other |
0°L
|
0 | 5% | 2% - 16% | |
| German - Wheat Malt | 11 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 49% |
| Belgian - Wheat | 10 | Belgian | Grain | base malt |
1.8°L
|
38 | 29% | 15% - 47% |
| Unmalted Wheat | 9 | Adjunct | raw |
2°L
|
36 | 26% | 6% - 50% |
Hops Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 12 | 3.5 | 80% | 21% - 100% |
| Cascade | 7 | 7 | 82% | 25% - 100% |
| Hallertau Mittelfruh | 7 | 3.75 | 73% | 25% - 100% |
| Tettnanger | 6 | 4.5 | 72% | 7% - 100% |
| Hallertau Hersbrucker | 5 | 4 | 100% | 100% - 100% |
| Chinook | 5 | 13 | 83% | 17% - 100% |
| Citra | 4 | 11 | 63% | 33% - 100% |
| Magnum | 4 | 15 | 100% | 100% - 100% |
| Amarillo | 4 | 8.6 | 39% | 11% - 67% |
| Mandarina Bavaria | 3 | 8.5 | 54% | 14% - 100% |
Steeping Grains Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Lallemand - WildBrew Philly Sour | 22 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 15 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 9 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Roeselare Ale Blend 3763 | 6 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| White Labs - Belgian Sour Mix WLP655 | 5 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 4 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 3 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Lallemand - WILDBREW™ SOUR PITCH | 3 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| Imperial Yeast - F08 Sour Batch Kidz | 3 | Imperial Yeast | Ale | Low | 80% | 68°F | 76°F |
Other Ingredients Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 15 | Water Agt | Mash | 14% | 0% - 100% |
| Whirlfloc | 11 | Water Agt | Boil | 38% | 0% - 100% |
| Lactic acid | 11 | Water Agt | Mash | 88% | 0% - 100% |
| Irish Moss | 9 | Fining | Boil | 30% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 0% | 0% - 0% |
| Epsom Salt | 6 | Water Agt | Mash | 4% | 0% - 17% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Mash | 10% | 0% - 34% |
| Table Salt | 5 | Flavor | Boil | 11% | 0% - 20% |
| Baking Soda | 5 | Water Agt | Mash | 7% | 0% - 34% |
| Coriander Seed | 4 | Spice | Boil | 6% | 0% - 22% |
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