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3. Category 66: Belgian Lambic and Miscellanous Sours

Belgian Lambic

Color:

Gold to medium amber

Clarity:

Cloudiness is acceptable.

Perceived Malt Aroma and Flavor:

Sweet malt character should not be present.

Perceived Hop Aroma and Flavor:

Not perceived to very low, and can include cheesy or floral lavender character. Hop character is achieved by using stale and aged hops at low rates.

Fermentation Characteristics:

Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity-estery aromas are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived flavors should not be evident.

Body:

Very low with dry mouthfeel

Additional Notes:

Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be “Belgian-Style Lambic” and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Sweet versions may be created through addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

Alcohol by Volume:

6.30% – 8.20%

IBU:

11-23

SRM Color:

6-13