European Sour Ale - Fruit Lambic

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 charac

Flavor Profile: The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste w

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. Traditional products use 10-30% fruit (25%, if cherry).

BJCP Style Guide

Top 10 Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kriek	1.6 gal	5.74%	17.38	1.055	1.011		All Grain	3066
sour wife kriek	22 L	6.52%	8.92	1.058	1.008		BIAB	2386
Gose/monster	8 gal	8.44%	0	1.075	1.010		All Grain	2004
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.010		All Grain	1897
Norwegian Framboise	32 L	5.29%	2.78	1.045	1.005		All Grain	1873
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	1740
Passionfruit Catharina Sour	23 L	5.39%	9.05	1.048	1.007		All Grain	1725
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	1712
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	1624
Wild Blue Goblins	5.5 gal	6.59%	20.99	1.066	1.016		All Grain	1497

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Peated Black	5.5 gal	3.03%	2.61	1.046	1.023		All Grain	85
Summer soure	5.5 gal	5.45%	9.91	1.048	1.006		All Grain	83
FT Cherry Sour	500 L	5.45%	10.2	1.050	1.009		All Grain	96
Dawson Kriek Sour Beer	1 gal	5.49%	7.97	1.054	1.012		BIAB	122
Bidoubeer	250 L	7.01%	29.33	1.063	1.009		All Grain	153
sour	24 L	5.93%	5.4	1.053	1.008		All Grain	242
Consecrated (Inspired by Russian Rivers Consecration)	6 gal	9.04%	29.89	1.075	1.009		All Grain	362
Big Sour Bootie	19 L	6.35%	19.96	1.063	1.015		All Grain	273
American sour apricots	23 L	6.38%	0.39	1.055	1.006		All Grain	539
Philly Sour Raspberry	20 L	5.19%	10.78	1.046	1.007		All Grain	1016

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	17		Adjunct	raw	2.2°L	33	8%	3% - 14%
Flaked Wheat	17		Adjunct	raw	2°L	34	21%	4% - 44%
German - Acidulated Malt	15	German	Grain	acidulated malt	3.4°L	27	6%	0% - 26%
US - Pale 2-Row	14	US	Grain	base malt	1.8°L	37	53%	33% - 70%
Rice Hulls	13		Adjunct	other	0°L	0	5%	2% - 16%
German - Pilsner	13	German	Grain	base malt	1.6°L	38	55%	23% - 80%
Belgian - Pilsner	13	Belgian	Grain	base malt	1.6°L	37	51%	31% - 95%
German - Wheat Malt	11	German	Grain	base malt	2°L	37	27%	4% - 49%
Belgian - Wheat	10	Belgian	Grain	base malt	1.8°L	38	29%	15% - 47%
Unmalted Wheat	9		Adjunct	raw	2°L	36	26%	6% - 50%

Hops Used In Fruit Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	12	3.5	80%	21% - 100%
Cascade	6	7	79%	25% - 100%
Tettnanger	6	4.5	72%	7% - 100%
Hallertau Mittelfruh	6	3.75	80%	25% - 100%
Hallertau Hersbrucker	5	4	100%	100% - 100%
Chinook	5	13	83%	17% - 100%
Citra	4	11	63%	33% - 100%
Magnum	4	15	100%	100% - 100%
Amarillo	4	8.6	39%	11% - 67%
Mandarina Bavaria	3	8.5	54%	14% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Fruit Lambic Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Lallemand - WildBrew Philly Sour	19	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - Belgian Lambic Blend 3278	15	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	6	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - Belgian Sour Mix WLP655	5	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Fermentis - Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	4	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	3	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Lallemand - WILDBREW™ SOUR PITCH	3		Wilds & Sours	Low	Low	0%	86°F	104°F
Imperial Yeast - F08 Sour Batch Kidz	3	Imperial Yeast	Ale		Low	80%	68°F	76°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	12	Water Agt	Mash	17%	0% - 100%
Whirlfloc	11	Water Agt	Boil	38%	0% - 100%
Irish Moss	8	Fining	Boil	34%	0% - 100%
Lactic acid	8	Other	Secondary	96%	85% - 100%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	0%	0% - 0%
Table Salt	5	Water Agt	Secondary	11%	0% - 20%
Calcium Chloride (anhydrous)	4	Water Agt	Mash	13%	0% - 34%
Epsom Salt	4	Water Agt	Mash	6%	0% - 17%
Baking Soda	3	Water Agt	Mash	11%	0% - 34%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	20%	0% - 33%

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