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%

Photos