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European Sour Ale - Fruit Lambic

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 1643
If Sorrows Swim
5.5 gal 5.93% 7.34 1.055 1.009
All Grain 1452
sour wife kriek
22 L 6.52% 8.92 1.058 1.008
BIAB 1144
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 982
Arnold di Lampone v1.0
25.8 L 6.16% 0 1.051 1.004
BIAB 964
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 908
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 905
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 888
G&T Sour
50 L 5.32% 38.47 1.045 1.005
All Grain 884
Norwegian Kriek
34 L 6.15% 9.4 1.053 1.006
All Grain 825

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Raspberry Philly Sour
2.75 gal 6.4% 10.02 1.057 1.009
BIAB 13
First Raspberry Philly sour
18.9 L 4.56% 9.13 1.040 1.005
All Grain 370
First Raspberry Philly sour
18.9 L 4.56% 9.13 1.040 1.005
All Grain 112
Passionfruit Catharina Sour
23 L 5.22% 9.45 1.049 1.009
BIAB 27
Dry Malt Lambic
5 gal 5.58% 4.95 1.057 1.014
extract 22
SeaBuckSour
10 L 6.09% 2.44 1.058 1.011
All Grain 30
sour cherry
21 L 8.58% 3.05 1.086 1.020
All Grain 37
Frambois Lambic from Sourdough
1.5 gal 6.28% 21.54 1.072 1.024
BIAB 16
Rasberry Zinger
5 gal 5.42% 12.96 1.052 1.011
extract 33
Kripple Kriek
5.5 gal 5.96% 5.71 1.056 1.010
All Grain 33

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 8 Adjunct raw 2.2°L
33 8% 4% - 14%
German - Pilsner 8 German Grain base malt 1.6°L
38 49% 23% - 80%
German - Acidulated Malt 8 German Grain acidulated malt 3.4°L
27 7% 1% - 26%
Belgian - Pilsner 8 Belgian Grain base malt 1.6°L
37 50% 31% - 95%
Belgian - Wheat 7 Belgian Grain base malt 1.8°L
38 27% 15% - 37%
German - Wheat Malt 7 German Grain base malt 2°L
37 27% 4% - 48%
Rice Hulls 7 Adjunct other 0°L
0 6% 2% - 16%
Flaked Wheat 6 Adjunct raw 2°L
34 22% 4% - 31%
American - Pilsner 5 American Grain base malt 1.8°L
37 52% 37% - 59%
Unmalted Wheat 5 Adjunct raw 2°L
36 19% 6% - 40%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 6 3.5 87% 21% - 100%
Magnum 3 15 100% 100% - 100%
Hallertau Mittelfruh 3 3.75 75% 25% - 100%
Tettnanger 3 4.5 69% 7% - 100%
Centennial 2 10 50% 50% - 50%
Hallertau Hersbrucker 2 4 100% 100% - 100%
Fuggles 2 4.5 100% 100% - 100%
Spalt 2 4.5 67% 50% - 100%
East Kent Goldings 2 5 67% 50% - 100%
Chinook 2 13 100% 100% - 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
Wyeast - Belgian Lambic Blend 3278 8 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 2 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Ale Yeast WLP550 2 White Labs Ale Med-High Medium 81.5% 68°F 78°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F
Imperial Yeast - F08 Sour Batch Kidz 2 Imperial Yeast Ale Low 80% 68°F 76°F
Mangrove Jack - French Saison Ale M29 2 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Belgian Sour Mix WLP655 2 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212 2 Omega Yeast Labs Bretts and Blends 0.11 Very Low 48% 68°F 80°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 5 Water Agt Mash 37% 0% - 100%
Whirlfloc 5 Other Boil 5% 1% - 13%
Table Salt 4 Water Agt Mash 14% 0% - 20%
Irish Moss 4 Fining Boil 16% 2% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Epsom Salt 2 Water Agt Mash 8% 0% - 17%
Lactic acid 2 Other Secondary 98% 95% - 100%

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