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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
Norwegian Kriek
34 L 6.15% 9.4 1.053 1.006
All Grain 2416
Kriek
1.6 gal 5.74% 17.38 1.055 1.011
All Grain 2146
Arnulf di Lampone v1.0
21 L 5.55% 7 1.050 1.008
BIAB 1815
sour wife kriek
22 L 6.52% 8.92 1.058 1.008
BIAB 1633
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 1364
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 1326
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 1233
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 1210
Suris #1
21 L 5.69% 4.57 1.056 1.013
All Grain 1121
Sour Ale Green Apple
23 L 8.01% 25.55 1.072 1.011
All Grain 1068

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
fambueloca x2
320 L 6.08% 12.14 1.053 1.006
All Grain 90
Group 5 Beer 4
2 gal 4.04% 6.81 1.041 1.010
BIAB 138
Lemon Meringue Sour
1450 L 5.17% 4.5 1.054 1.015
All Grain 53
Bitchin with Blackberry
5.5 gal 3.81% 0 1.039 1.010
extract 113
Awesome Recipe
5 L 7.76% 9.09 1.070 1.011
BIAB 90
FRAMBOISE NICOLÁS
180 L 4.12% 11.34 1.038 1.007
All Grain 163
Smoothie Sour
6 gal 7.63% 17.78 1.068 1.010
BIAB 133
Blueberry thrill
5.5 gal 5.11% 0 1.047 1.008
BIAB 619
Radicon
25 L 7.91% 0.1 1.090 1.029
All Grain 157
Silly one
68 L 4.65% 0 1.053 1.017
BIAB 133

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 15 Adjunct raw 2°L
34 21% 4% - 44%
German - Acidulated Malt 14 German Grain acidulated malt 3.4°L
27 6% 0% - 26%
Flaked Oats 13 Adjunct raw 2.2°L
33 8% 3% - 14%
German - Pilsner 13 German Grain base malt 1.6°L
38 52% 23% - 80%
US - Pale 2-Row 13 US Grain base malt 1.8°L
37 52% 33% - 69%
Belgian - Pilsner 12 Belgian Grain base malt 1.6°L
37 50% 31% - 95%
German - Wheat Malt 11 German Grain base malt 2°L
37 28% 4% - 49%
Rice Hulls 11 Adjunct other 0°L
0 6% 2% - 16%
Unmalted Wheat 9 Adjunct raw 2°L
36 26% 6% - 50%
American - White Wheat 7 American Grain base malt 2.8°L
40 22% 6% - 50%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 10 3.5 92% 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%
East Kent Goldings 3 5 58% 33% - 100%
Amarillo 3 8.6 33% 11% - 50%
Magnum 3 15 100% 100% - 100%
Centennial 3 10 50% 50% - 50%

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
Wyeast - Belgian Lambic Blend 3278 12 Wyeast Ale 0.12 Med 75% 63°F 75°F
Lallemand - WildBrew Philly Sour 11 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Fermentis - Safale - American Ale Yeast US-05 8 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
Wyeast - Lactobacillus 5335 3 Wyeast Ale 0.09 - 75% 60°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
Omega Yeast Labs - Lactobacillus Blend OYL-605 3 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 9 Water Agt Mash 21% 0% - 100%
Whirlfloc 9 Water Agt Boil 32% 0% - 100%
Lactic acid 7 Water Agt Mash 97% 85% - 100%
Irish Moss 6 Fining Boil 44% 2% - 100%
Table Salt 5 Water Agt Secondary 11% 0% - 20%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Calcium Chloride (dihydrate) 3 Water Agt Mash 0% 0% - 0%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Coriander Seed 2 Spice Boil 12% 3% - 22%
Epsom Salt 2 Water Agt Mash 8% 0% - 17%

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