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 |
---|---|---|---|---|---|---|---|---|
Kriek |
1.6 gal | 5.74% | 17.38 | 1.055 | 1.011 | All Grain | 2363 | |
Arnulf di Lampone v1.0 |
21 L | 5.55% | 7 | 1.050 | 1.008 | BIAB | 2166 | |
sour wife kriek |
22 L | 6.52% | 8.92 | 1.058 | 1.008 | BIAB | 1851 | |
Sour Ale Green Apple |
23 L | 8.01% | 25.55 | 1.072 | 1.011 | All Grain | 1761 | |
Gose/monster |
8 gal | 8.44% | 0 | 1.075 | 1.010 | All Grain | 1579 | |
Raspberry sour not complete |
5 gal | 4.21% | 5.4 | 1.042 | 1.010 | All Grain | 1491 | |
Shit Kriek |
5 gal | 5.98% | 10.16 | 1.057 | 1.012 | All Grain | 1385 | |
Lamby (GFunk) |
5.5 gal | 5.09% | 10.07 | 1.051 | 1.012 | All Grain | 1355 | |
Suris #1 |
21 L | 5.69% | 4.57 | 1.056 | 1.013 | All Grain | 1303 | |
Dawson Kriek |
5 gal | 5.25% | 18.47 | 1.052 | 1.012 | All Grain | 1065 |
Newest Fruit Lambic Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Philly Cherry Sour |
21 L | 7.29% | 11.68 | 1.072 | 1.016 | BIAB | 94 | |
Queen Karma Framboise |
5.5 gal | 6.02% | 10.71 | 1.060 | 1.014 | All Grain | 91 | |
Pucker Up (apple sour) |
24 L | 5.07% | 2.14 | 1.052 | 1.013 | All Grain | 116 | |
Big Scott's Kriek Lambic |
6 gal | 6.67% | 0 | 1.064 | 1.013 | All Grain | 193 | |
Guava Imperial Sour |
40 L | 9.82% | 12.81 | 1.091 | 1.017 | All Grain | 195 | |
fruit lambic philly sour -berliner wei |
40 L | 5.75% | 5.99 | 1.057 | 1.013 | All Grain | 206 | |
fambueloca x2 |
320 L | 6.08% | 12.14 | 1.053 | 1.006 | All Grain | 245 | |
Group 5 Beer 4 |
2 gal | 4.04% | 6.81 | 1.041 | 1.010 | BIAB | 311 | |
Lemon Meringue Sour |
1450 L | 5.17% | 4.5 | 1.054 | 1.015 | All Grain | 402 | |
Philly kreik |
5.5 gal | 6.83% | 18.47 | 1.059 | 1.007 | All Grain | 121 |
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 | 14 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 0% - 26% |
German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 52% | 23% - 80% |
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% |
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% |
Belgian - Wheat | 9 | Belgian | Grain | base malt |
1.8°L
|
38 | 29% | 15% - 47% |
Unmalted Wheat | 9 | Adjunct | raw |
2°L
|
36 | 26% | 6% - 50% |
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% |
Chinook | 5 | 13 | 83% | 17% - 100% |
Tettnanger | 5 | 4.5 | 68% | 7% - 100% |
Magnum | 4 | 15 | 100% | 100% - 100% |
Hallertau Hersbrucker | 4 | 4 | 100% | 100% - 100% |
East Kent Goldings | 3 | 5 | 58% | 33% - 100% |
Centennial | 3 | 10 | 50% | 50% - 50% |
Amarillo | 3 | 8.6 | 33% | 11% - 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 |
---|---|---|---|---|---|---|---|---|
Lallemand - WildBrew Philly Sour | 14 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Wyeast - Belgian Lambic Blend 3278 | 13 | 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 | |
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 3 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
Omega Yeast Labs - Lactobacillus Blend OYL-605 | 3 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°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 | Water Agt | Mash | 97% | 85% - 100% |
Table Salt | 5 | Water Agt | Mash | 11% | 0% - 20% |
Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 0% | 0% - 0% |
Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 20% | 0% - 33% |
Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 0% |
Campden Tablets | 2 | Other | Mash | 20% | 12% - 25% |
Coriander Seed | 2 | Spice | Boil | 12% | 3% - 22% |