Beer Galaxy
Lambic — Gueuze, Kriek and Spontaneously Fermented Beers
Lambic is one of the oldest and most singular brewing traditions in the world, exclusive to the Senne Valley around Brussels. Its absolute distinction: 100% spontaneous fermentation — no yeast is added, the cooled wort captures the wild yeasts (Brettanomyces) and bacteria naturally present in the Pajottenland atmosphere. Aged for several years in oak barrels, Lambic gives rise to Gueuze (a blend), Kriek (with cherries), Framboise (with raspberries), and many other fruited expressions. The style is protected by TSG status (Traditional Speciality Guaranteed).
Style characteristics
| Abv | 5% – 7% |
|---|---|
| Ibu | 15 – 25 (aged hops for preservation, not bitterness) |
| Ebc | 15 – 30 (golden to red depending on fruit) |
| Appearance | Natural haze, fine persistent foam |
| Fermentation | 100% SPONTANEOUS — only in the Senne Valley (Brussels) |
| Maturation | Several years in used oak barrels |
| Serving_temperature | 8 – 12 °C |
| Glass | Gueuze flute, tulip |
| Aromas | Bright lactic acidity, farmhouse, cider, tart fruit, leather, hay, yeast |
Sub-styles
- Young Lambic (Faro, sweet Lambic) Young Lambic sweetened with candi sugar (Faro) or consumed as is — now rare.
- Gueuze / Oude Geuze Blend of young (1 year) and old (2-3 years) Lambics, refermented in bottle. Sparkling, complex. “Oude” = traditional (TSG-protected). Reference: Cantillon, 3 Fonteinen, Boon.
- Kriek Lambic Lambic macerated with Schaerbeek cherries for months. Intense fruity acidity. Reference: Cantillon Kriek, 3 Fonteinen Kriek.
- Framboise / Pêche Lambic Lambic macerated with raspberries (Cantillon Rosé de Gambrinus, Lindemans Framboise) or peaches (Lindemans Pêcheresse).
- Non-traditional Lambic Cantillon Iris and other experiments (wine grapes, citrus, etc.) outside classic codes.
All Lambics in our catalogue
8 beers in this family
Frequently Asked Questions
What is a Lambic?
A Lambic is a Belgian beer with 100% spontaneous fermentation — no cultivated yeast is added. Brewed exclusively in the Senne Valley around Brussels, it uses the wild microorganisms naturally present in the air to ferment. Then aged for several years in oak barrels. One of the oldest brewing methods still practised.
What is the difference between Lambic and Gueuze?
Lambic is the base beer, monolithic, from a single spontaneous brew. Gueuze is a blend of Lambics of different ages (typically 1, 2 and 3 years), which refermentates in bottle thanks to the sugars of the young Lambic. This blending creates the aromatic complexity and sparkle typical of Gueuze.
Why is Lambic only made in Brussels?
Spontaneous fermentation requires a very specific microbiota — a cocktail of Brettanomyces, Lactobacillus, Pediococcus and other wild yeasts — present only in the Senne Valley air (Pajottenland). Attempts elsewhere (Allagash Coolship in the US, for example) yield different results but rarely match the canon.
Why are Lambics so expensive?
Several reasons: (1) very limited production (only a handful of breweries qualify for the TSG label), (2) 2-3 year barrel ageing (long capital lock-up), (3) exploding global demand. A Cantillon Iris or a 3 Fonteinen Vintage can fetch €50-100 on the secondary market.
Which Lambics are good for beginners?
To discover Gueuze: Boon Oude Geuze (most accessible), Lindemans Gueuze Cuvée René. For Kriek: Mort Subite Kriek Lambic (mild). For ultimate references: Cantillon Gueuze, 3 Fonteinen Oude Geuze (rare but sublime). For sweet fruit (easy entry): Lindemans Framboise, Lindemans Pêcheresse.