European Sour Ale - Lambic - Beer Recipes | Brewer's Friend
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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
Faux Lambic
5.5 gal 5.57% 5.02 1.050 1.007
All Grain 8181
Lambic
15 L 5.61% 2.87 1.056 1.013
BIAB 4310
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 2695
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 2535
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 2409
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 2177
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 2170
Framboise Lambic
5.5 gal 4.93% 14.69 1.054 1.016
All Grain 1953
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1765
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 1762

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
H&T Wild Yeast Beer - Garden Oak
2 gal 6.37% 7.73 1.052 1.004
All Grain 16
Framboise Lambic
5.5 gal 6.11% 0 1.058 1.011
BIAB 55
Stadshagen Lambic
10 L 6.26% 4.94 1.062 1.014
BIAB 130
Bier’ Sauvge d’ Lacomb #8 (Hops)
3.5 gal 5.01% 9.89 1.052 1.013
All Grain 136
2 Gal Farmhouse Ale
2.5 gal 6.88% 10.86 1.062 1.011
All Grain 177
Lisa & Dani (Part 1)
20 L 4.17% 25.07 1.039 1.007
All Grain 211
Rice Sour(Lambic) 2023-03-04
49 L 5.5% 26.8 1.062 1.020
All Grain 357
Lambic
5 gal 5.17% 6.44 1.051 1.012
All Grain 316
Bier’ Sauvge Framboise d’ Lacomb No. 5 (Olive)
3.5 gal 6.55% 6.58 1.065 1.015
All Grain 287
jipp
5 gal 5.07% 25.85 1.052 1.013
All Grain 163

Fermentables Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 43 Adjunct raw 2°L
34 22% 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 29 Adjunct raw 2°L
36 32% 2% - 50%
Flaked Oats 25 Adjunct raw 2.2°L
33 10% 3% - 27%
American - Wheat 25 American Grain base malt 1.8°L
38 23% 6% - 50%
American - Pilsner 25 American Grain base malt 1.8°L
37 56% 24% - 79%
German - Acidulated Malt 21 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 36 3.5 80% 5% - 100%
Cascade 10 7 58% 18% - 100%
Hallertau Mittelfruh 10 3.75 73% 25% - 100%
Willamette 8 4.5 79% 20% - 100%
Fuggles 8 4.5 86% 20% - 100%
Styrian Goldings 7 5.5 63% 29% - 100%
Magnum 7 15 81% 17% - 100%
Strisselspalt 6 3.5 81% 50% - 100%
East Kent Goldings 6 5 73% 14% - 100%
Mandarina Bavaria 6 8.5 63% 20% - 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 50 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 15 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
Lallemand - WildBrew Philly Sour 7 Lallemand Wilds & Sours Medium High 85% 68°F 77°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 3 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 28 Water Agt Mash 15% 0% - 100%
Lactic acid 23 Water Agt Mash 87% 25% - 100%
Calcium Chloride (dihydrate) 16 Water Agt Mash 10% 0% - 55%
Phosphoric acid 9 Water Agt Sparge 66% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 20% 0% - 50%
Calcium Chloride (anhydrous) 7 Water Agt Mash 34% 0% - 100%
Epsom Salt 7 Water Agt Mash 0% 0% - 1%
Whirlfloc 7 Water Agt Mash 44% 6% - 100%
Table Salt 4 Water Agt Boil 13% 0% - 24%
Irish Moss 3 Fining Boil 22% 6% - 50%

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