European Sour Ale - Fruit Lambic - Beer Recipes | Brewer's Friend
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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
Kriek
1.6 gal 5.74% 17.38 1.055 1.011
All Grain 2406
Arnulf di Lampone v1.0
21 L 5.55% 7 1.050 1.008
BIAB 2225
sour wife kriek
22 L 6.52% 8.92 1.058 1.008
BIAB 1908
Sour Ale Green Apple
23 L 8.01% 25.55 1.072 1.011
All Grain 1873
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 1621
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 1530
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 1424
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 1386
Suris #1
21 L 5.69% 4.57 1.056 1.013
All Grain 1342
Norwegian Framboise
32 L 5.29% 2.78 1.045 1.005
All Grain 1128

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Philly Sour Raspberry
20 L 5.19% 10.78 1.046 1.007
All Grain 50
Philly Berry
50 L 5.84% 8.76 1.054 1.010
All Grain 44
H&T Farmhouse - Raspberry
4 gal 5.18% 7.09 1.043 1.003
All Grain 84
Philly Cherry Sour
21 L 7.29% 11.68 1.072 1.016
BIAB 136
Queen Karma Framboise
5.5 gal 6.02% 10.71 1.060 1.014
All Grain 148
Pucker Up (apple sour)
24 L 5.07% 2.14 1.052 1.013
All Grain 166
Big Scott's Kriek Lambic
6 gal 6.67% 0 1.064 1.013
All Grain 246
Guava Imperial Sour
40 L 9.82% 12.81 1.091 1.017
All Grain 248
fruit lambic philly sour -berliner wei
40 L 5.75% 5.99 1.057 1.013
All Grain 255
fambueloca x2
320 L 6.08% 12.14 1.053 1.006
All Grain 283

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 15 Adjunct raw 2.2°L
33 8% 3% - 14%
Flaked Wheat 15 Adjunct raw 2°L
34 21% 4% - 44%
German - Acidulated Malt 15 German Grain acidulated malt 3.4°L
27 6% 0% - 26%
Belgian - Pilsner 13 Belgian Grain base malt 1.6°L
37 51% 31% - 95%
US - Pale 2-Row 13 US Grain base malt 1.8°L
37 52% 33% - 69%
German - Pilsner 13 German Grain base malt 1.6°L
38 52% 23% - 80%
Rice Hulls 12 Adjunct other 0°L
0 5% 2% - 16%
German - Wheat Malt 11 German Grain base malt 2°L
37 28% 4% - 49%
Unmalted Wheat 9 Adjunct raw 2°L
36 26% 6% - 50%
Belgian - Wheat 9 Belgian Grain base malt 1.8°L
38 29% 15% - 47%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 11 3.5 79% 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%
Magnum 4 15 100% 100% - 100%
Amarillo 3 8.6 33% 11% - 50%
East Kent Goldings 3 5 58% 33% - 100%
Citra 3 11 83% 50% - 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
Lallemand - WildBrew Philly Sour 15 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Belgian Lambic Blend 3278 14 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - American Ale Yeast US-05 9 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
Omega Yeast Labs - Lactobacillus Blend OYL-605 4 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°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
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 10 Water Agt Mash 19% 0% - 100%
Whirlfloc 10 Fining Boil 31% 0% - 100%
Irish Moss 7 Fining Boil 38% 0% - 100%
Lactic acid 7 Other Secondary 97% 85% - 100%
Table Salt 5 Water Agt Secondary 11% 0% - 20%
Calcium Chloride (dihydrate) 4 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Coriander Seed 3 Spice Boil 8% 0% - 22%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Campden Tablets 2 Water Agt Kegging 20% 12% - 25%

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