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 GuideTop 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 NICOLĂS |
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% |