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BJCP 2015 Guideline

European Sour Ale Fruit Lambic

BJCP 23F

BJCP 2015 23F Fruit Lambic example
23F - Fruit Lambic

 

Overall Impression

A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.

Comments

Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.

Commercial Examples

Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou' Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam

There are more details available on the BJCP website. Click below to view the complete style.

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VITAL

  • OG:  1040 - 1060
  • FG:  1000 - 1010
  • ABV: 5 - 7
  • IBU: 0 - 10
  • SRM: 3 - 7
BJCP 2015 23F - Fruit Lambic Commercial Example
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