European Sour Ale - Lambic

A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very plea

Flavor Profile: Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are remin

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. Traditionally these beers are spontaneously fermented w

BJCP Style Guide

Top 10 Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lambic	15 L	5.61%	2.87	1.056	1.013		BIAB	5374
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	3698
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	3558
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	3512
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	3397
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	2694
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	2489
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	2479
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	2116
Hibiscus Sour	3 gal	6.65%	21.08	1.064	1.014		BIAB	1819

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Solera Base	50 L	5.46%	22.71	1.054	1.012		All Grain	133
Table Beer	19 L	2.57%	40.39	1.020	1.000		All Grain	177
dme wort	22 gal	4.81%	5.55	1.049	1.012		extract	103
Cherry Sour Beer- May 2026	5.5 gal	5.75%	6.84	1.052	1.008		extract	146
DME Lambic for barrel	20 gal	4.2%	4.35	1.043	1.011		Partial Mash	186
#93 Lambic-style wild fermentation	10.5 L	4.69%	7.2	1.047	1.011		BIAB	131
Lambik d'oh Springfield (Rye Lambic)	6.5 gal	6.04%	5.32	1.054	1.008		All Grain	216
Gluten free Kvass ale Hybrid	1 gal	8.1%	2.98	1.064	1.003		Partial Mash	449
Mystery Souvenier	5.5 gal	5.29%	8.16	1.054	1.013		All Grain	693
Pseudo Lambic	1 gal	5.41%	6.78	1.054	1.013		BIAB	243

Fermentables Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	52		Adjunct	raw	2°L	34	21%	1% - 50%
German - Pilsner	40	German	Grain	base malt	1.6°L	38	60%	27% - 91%
Unmalted Wheat	31		Adjunct	raw	2°L	36	33%	2% - 50%
Belgian - Pilsner	30	Belgian	Grain	base malt	1.6°L	37	60%	32% - 91%
American - Pilsner	27	American	Grain	base malt	1.8°L	37	57%	24% - 79%
Flaked Oats	26		Adjunct	raw	2.2°L	33	10%	3% - 27%
American - Wheat	24	American	Grain	base malt	1.8°L	38	23%	6% - 50%
German - Acidulated Malt	22	German	Grain	acidulated malt	3.4°L	27	5%	2% - 20%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	27%	4% - 62%
US - Pale 2-Row	19	US	Grain	base malt	1.8°L	37	58%	23% - 100%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	39	3.5	76%	5% - 100%
Hallertau Mittelfruh	11	3.75	75%	25% - 100%
Cascade	10	7	58%	18% - 100%
Magnum	9	15	77%	17% - 100%
Fuggles	9	4.5	87%	20% - 100%
Willamette	8	4.5	79%	20% - 100%
Styrian Goldings	8	5.5	55%	29% - 100%
East Kent Goldings	7	5	77%	14% - 100%
Hallertau Hersbrucker	7	4	48%	12% - 100%
Amarillo	6	8.6	55%	6% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	4	American	Grain	base malt	4°L	35	50%	17% - 100%
Flaked Wheat	3		Adjunct	raw	2°L	34	54%	27% - 100%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	40%	33% - 50%

Yeasts Used In Lambic Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Lambic Blend 3278	56	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Fermentis - Safale - American Ale Yeast US-05	17	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	16	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - Belgian Sour Mix WLP655	10	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Lallemand - WildBrew Philly Sour	9	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
The Yeast Bay - Mélange - Sour Blend	8	The Yeast Bay	Wilds & Sours	Low	Medium	85%	68°F	78°F
Imperial Yeast - F08 Sour Batch Kidz	7	Imperial Yeast	Ale		Low	80%	68°F	76°F
Bootleg Biology - Sour Solera Blend	4	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212	4	Omega Yeast Labs	Bretts and Blends	0.11	Very Low	48%	68°F	80°F
White Labs - Brettanomyces Bruxellensis WLP650	4	White Labs	Ale	Med-High	Low	78%	85°F	95°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	36	Water Agt	Mash	14%	0% - 100%
Lactic acid	27	Water Agt	Mash	86%	25% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	11%	0% - 55%
Epsom Salt	12	Water Agt	Mash	0%	0% - 1%
Whirlfloc	12	Water Agt	Boil	39%	0% - 100%
Phosphoric acid	11	Water Agt	Sparge	71%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	20%	0% - 50%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	34%	0% - 100%
Table Salt	5	Water Agt	Mash	10%	0% - 24%
Baking Soda	4	Water Agt	Mash	0%	0% - 0%

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