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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