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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 1890
sour wife kriek
22 L 6.52% 8.92 1.058 1.008
BIAB 1372
Arnulf di Lampone v1.0
21 L 5.55% 7 1.050 1.008
BIAB 1303
Norwegian Kriek
34 L 6.15% 9.4 1.053 1.006
All Grain 1264
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 1147
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 1140
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 1050
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 1050
Suris #1
21 L 5.69% 4.57 1.056 1.013
All Grain 851
Dawson Kriek
5 gal 5.25% 18.47 1.052 1.012
All Grain 769

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Fruit tingle sour
23 L 4.95% 13.6 1.046 1.009
All Grain 29
Fruit tingle sour
23 L 5.1% 11.62 1.048 1.009
All Grain 29
Kross Border Kriek (read the description carefully)
5 gal 5.14% 7.85 1.045 1.006
All Grain 78
Dark Cherry & Raspberry Lambic
5.25 gal 5.92% 4.9 1.056 1.011
All Grain 82
Rootsbarb
20 L 5.3% 2.67 1.049 1.009
All Grain 69
PROJECTKRIEK#1
20 L 6.21% 18.17 1.055 1.008
All Grain 112
Berry sour
20 L 6.35% 7.31 1.061 1.013
All Grain 99
Guava Fresca (production)
6 gal 5.19% 15.84 1.053 1.013
All Grain 82
1BBL SOUR
30 gal 5.87% 30.32 1.055 1.010
All Grain 100
Double Cherry 100% brett
21 L 4.76% 9.44 1.045 1.009
All Grain 125

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 10 German Grain base malt 1.6°L
38 50% 23% - 80%
Belgian - Pilsner 10 Belgian Grain base malt 1.6°L
37 50% 31% - 95%
German - Wheat Malt 10 German Grain base malt 2°L
37 30% 4% - 49%
Flaked Oats 9 Adjunct raw 2.2°L
33 8% 4% - 14%
German - Acidulated Malt 9 German Grain acidulated malt 3.4°L
27 6% 0% - 26%
Rice Hulls 8 Adjunct other 0°L
0 6% 2% - 16%
Flaked Wheat 8 Adjunct raw 2°L
34 20% 4% - 31%
Unmalted Wheat 7 Adjunct raw 2°L
36 28% 6% - 50%
Pale 2-Row 7 Grain base malt 1.8°L
37 52% 33% - 69%
Belgian - Wheat 7 Belgian Grain base malt 1.8°L
38 27% 15% - 37%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 8 3.5 90% 21% - 100%
Hallertau Mittelfruh 4 3.75 72% 25% - 100%
East Kent Goldings 3 5 58% 33% - 100%
Magnum 3 15 100% 100% - 100%
Tettnanger 3 4.5 69% 7% - 100%
Centennial 3 10 50% 50% - 50%
Hallertau Hersbrucker 3 4 100% 100% - 100%
Cascade 3 7 75% 25% - 100%
Fuggles 2 4.5 100% 100% - 100%
Mosaic 2 12.5 36% 23% - 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 11 Wyeast Ale 0.12 Med 75% 63°F 75°F
Lallemand - WildBrew Philly Sour 6 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Imperial Yeast - F08 Sour Batch Kidz 4 Imperial Yeast Ale Low 80% 68°F 76°F
Wyeast - Roeselare Ale Blend 3763 4 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F
White Labs - Belgian Ale Yeast WLP550 2 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Lactobacillus Brevis 2 White Labs Ales Low Low 80% 70°F 95°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 7 Fining Boil 27% 1% - 100%
Gypsum 7 Water Agt Mash 27% 0% - 100%
Lactic acid 6 Water Agt Mash 96% 85% - 100%
Table Salt 5 Water Agt Mash 11% 0% - 20%
Irish Moss 4 Fining Boil 16% 2% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Epsom Salt 2 Water Agt Mash 8% 0% - 17%

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