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 Guide

Top 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	2392
Arnulf di Lampone v1.0	21 L	5.55%	7	1.050	1.008		BIAB	2198
sour wife kriek	22 L	6.52%	8.92	1.058	1.008		BIAB	1887
Sour Ale Green Apple	23 L	8.01%	25.55	1.072	1.011		All Grain	1833
Gose/monster	8 gal	8.44%	0	1.075	1.010		All Grain	1605
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.010		All Grain	1517
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	1411
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	1377
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	1326
Norwegian Framboise	32 L	5.29%	2.78	1.045	1.005		All Grain	1088

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Philly sour	50 L	5.84%	8.76	1.054	1.010		All Grain	7
11 BBL Blood Orange Margarita Gose	341 gal	5.31%	4.71	1.054	1.013		All Grain	17
H&T Wild Yeast Beer - Raspberry	4 gal	5.18%	7.09	1.043	1.003		All Grain	39
Philly Cherry Sour	21 L	7.29%	11.68	1.072	1.016		BIAB	121
Queen Karma Framboise	5.5 gal	6.02%	10.71	1.060	1.014		All Grain	120
Pucker Up (apple sour)	24 L	5.07%	2.14	1.052	1.013		All Grain	147
Big Scott's Kriek Lambic	6 gal	6.67%	0	1.064	1.013		All Grain	230
Guava Imperial Sour	40 L	9.82%	12.81	1.091	1.017		All Grain	233
fruit lambic philly sour -berliner wei	40 L	5.75%	5.99	1.057	1.013		All Grain	243
fambueloca x2	320 L	6.08%	12.14	1.053	1.006		All Grain	268

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	15		Adjunct	raw	2.2°L	33	8%	3% - 14%
Flaked Wheat	15		Adjunct	raw	2°L	34	21%	4% - 44%
German - Acidulated Malt	15	German	Grain	acidulated malt	3.4°L	27	6%	0% - 26%
Belgian - Pilsner	13	Belgian	Grain	base malt	1.6°L	37	51%	31% - 95%
US - Pale 2-Row	13	US	Grain	base malt	1.8°L	37	52%	33% - 69%
German - Pilsner	13	German	Grain	base malt	1.6°L	38	52%	23% - 80%
Rice Hulls	12		Adjunct	other	0°L	0	5%	2% - 16%
German - Wheat Malt	11	German	Grain	base malt	2°L	37	28%	4% - 49%
Unmalted Wheat	9		Adjunct	raw	2°L	36	26%	6% - 50%
Belgian - Wheat	9	Belgian	Grain	base malt	1.8°L	38	29%	15% - 47%

Hops Used In Fruit Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	11	3.5	79%	21% - 100%
Cascade	6	7	79%	25% - 100%
Hallertau Mittelfruh	6	3.75	80%	25% - 100%
Tettnanger	5	4.5	68%	7% - 100%
Chinook	5	13	83%	17% - 100%
Hallertau Hersbrucker	4	4	100%	100% - 100%
Magnum	4	15	100%	100% - 100%
Amarillo	3	8.6	33%	11% - 50%
East Kent Goldings	3	5	58%	33% - 100%
Citra	3	11	83%	50% - 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	15	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - Belgian Lambic Blend 3278	14	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
White Labs - Belgian Sour Mix WLP655	5	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Wyeast - Roeselare Ale Blend 3763	5	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Imperial Yeast - F08 Sour Batch Kidz	4	Imperial Yeast	Ale		Low	80%	68°F	76°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
White Labs - Lactobacillus Brevis	3	White Labs	Ales	Low	Low	80%	70°F	95°F
Fermentis - Safale - English Ale Yeast S-04	3	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	10	Water Agt	Mash	19%	0% - 100%
Whirlfloc	10	Water Agt	Boil	31%	0% - 100%
Irish Moss	7	Fining	Boil	38%	0% - 100%
Lactic acid	7	Water Agt	Mash	97%	85% - 100%
Table Salt	5	Water Agt	Mash	11%	0% - 20%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	0%	0% - 0%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	20%	0% - 33%
Coriander Seed	3	Spice	Boil	8%	0% - 22%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%
Campden Tablets	2	Water Agt	Kegging	20%	12% - 25%

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