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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 3878
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 2449
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 2139
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 2014
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1972
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 1831
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1589
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 1474
Barrel Lambic
5.5 gal 5.13% 4.81 1.047 1.008
All Grain 1302
Hibiscus Sour
3 gal 6.65% 21.08 1.064 1.014
BIAB 974

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
När Lambicen Tystnar
22 L 5.38% 4.35 1.051 1.010
All Grain 78
Funkburgh
5.5 gal 5.57% 12.51 1.057 1.014
All Grain 28
mixed ferm 12/4/22
8 gal 6.15% 4.79 1.045 0.998
All Grain 29
Counterpublic solera
200 L 4.5% 24.47 1.036 1.002
All Grain 52
Hermit's Rest
5.5 gal 4.6% 8.84 1.047 1.012
All Grain 60
Awesome Recipe
5.5 gal 4.35% 0 1.044 1.011
extract 71
2022 - Turbid Mash for Barrel
18 gal 4.42% 31.93 1.045 1.011
All Grain 161
Lambastic
25 L 5.29% 7.19 1.050 1.009
All Grain 202
Witch Grove Gala
5.5 gal 5.98% 380.29 1.061 1.015
extract 159
BDC Lambic 10BBL
330 gal 5.13% 12.24 1.052 1.013
extract 213

Fermentables Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 42 Adjunct raw 2°L
34 23% 2% - 50%
German - Pilsner 38 German Grain base malt 1.6°L
38 60% 27% - 91%
Belgian - Pilsner 33 Belgian Grain base malt 1.6°L
37 59% 24% - 91%
Unmalted Wheat 27 Adjunct raw 2°L
36 32% 2% - 50%
American - Pilsner 25 American Grain base malt 1.8°L
37 55% 24% - 79%
Flaked Oats 24 Adjunct raw 2.2°L
33 10% 3% - 27%
American - Wheat 22 American Grain base malt 1.8°L
38 24% 11% - 50%
German - Wheat Malt 20 German Grain base malt 2°L
37 27% 4% - 62%
German - Acidulated Malt 18 German Grain acidulated malt 3.4°L
27 5% 2% - 20%
German - Spelt Malt 17 German Grain base malt 2°L
37 10% 5% - 27%

Hops Used In Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 37 3.5 79% 5% - 100%
Hallertau Mittelfruh 10 3.75 68% 25% - 100%
Cascade 9 7 65% 18% - 100%
Fuggles 8 4.5 86% 20% - 100%
Willamette 7 4.5 77% 20% - 100%
Styrian Goldings 7 5.5 57% 29% - 100%
Strisselspalt 7 3.5 84% 50% - 100%
Magnum 7 15 81% 17% - 100%
Yakima Chief Hops - Citra 6 13 60% 12% - 100%
Hallertau Hersbrucker 6 4 55% 12% - 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 48 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - American Ale Yeast US-05 15 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 14 Wyeast Ale 0.11 Variable 80% 65°F 85°F
The Yeast Bay - Mélange - Sour Blend 9 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - Belgian Sour Mix WLP655 9 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Imperial Yeast - F08 Sour Batch Kidz 6 Imperial Yeast Ale Low 80% 68°F 76°F
Lallemand - WildBrew Philly Sour 4 Lallemand Wilds & Sours Medium High 85% 68°F 77°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 3 White Labs Ale Med-High Low 78% 85°F 95°F
Bootleg Biology - Sour Solera Blend 3 Bootleg Biology Blend Medium Medium 95% 65°F 75°F

Other Ingredients Used In Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 25 Water Agt Mash 16% 0% - 100%
Lactic acid 19 Water Agt Mash 85% 25% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 12% 0% - 55%
Calcium Chloride (dihydrate) 7 Water Agt Mash 20% 0% - 50%
Epsom Salt 7 Water Agt Mash 1% 0% - 4%
Phosphoric acid 7 Water Agt Mash 67% 0% - 100%
Calcium Chloride (anhydrous) 5 Water Agt Mash 33% 0% - 100%
Table Salt 4 Water Agt Boil 13% 0% - 24%
Whirlfloc 4 Water Agt Boil 67% 50% - 100%
Irish Moss 3 Fining Boil 22% 6% - 50%

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