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	2717
sour wife kriek	22 L	6.52%	8.92	1.058	1.008		BIAB	2055
Gose/monster	8 gal	8.44%	0	1.075	1.010		All Grain	1735
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.010		All Grain	1672
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	1525
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	1495
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	1437
Norwegian Framboise	32 L	5.29%	2.78	1.045	1.005		All Grain	1413
Passionfruit Catharina Sour	23 L	5.39%	9.05	1.048	1.007		All Grain	1253
Dawson Kriek	5 gal	5.25%	18.47	1.052	1.012		All Grain	1167

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sanctification (Consecration Enhanced Clone)	6 gal	8.66%	29.53	1.074	1.012		All Grain	14
Big Sour Bootie	19 L	6.35%	19.96	1.063	1.015		All Grain	63
American sour apricots	23 L	6.38%	0.39	1.055	1.006		All Grain	196
Philly Sour Raspberry	20 L	5.19%	10.78	1.046	1.007		All Grain	637
Philly Berry	50 L	5.84%	8.76	1.054	1.010		All Grain	190
Philly Cherry Sour	21 L	7.29%	11.68	1.072	1.016		BIAB	280
Queen Karma Framboise	5.5 gal	6.02%	10.71	1.060	1.014		All Grain	283
Xmas kriek 2.0	5.5 gal	8.52%	35.79	1.067	1.002		All Grain	113
Pucker Up (apple sour)	24 L	5.07%	2.14	1.052	1.013		All Grain	309
Big Scott's Kriek Lambic	6 gal	6.67%	0	1.064	1.013		All Grain	370

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	16		Adjunct	raw	2.2°L	33	8%	3% - 14%
Flaked Wheat	16		Adjunct	raw	2°L	34	20%	4% - 44%
German - Acidulated Malt	15	German	Grain	acidulated malt	3.4°L	27	6%	0% - 26%
US - Pale 2-Row	13	US	Grain	base malt	1.8°L	37	52%	33% - 69%
Belgian - Pilsner	13	Belgian	Grain	base malt	1.6°L	37	51%	31% - 95%
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%
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%
Chinook	5	13	83%	17% - 100%
Hallertau Hersbrucker	4	4	100%	100% - 100%
Magnum	4	15	100%	100% - 100%
Amarillo	4	8.6	39%	11% - 67%
East Kent Goldings	3	5	58%	33% - 100%
Citra	3	11	83%	50% - 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	16	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - Belgian Lambic Blend 3278	14	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	5	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
Imperial Yeast - F08 Sour Batch Kidz	4	Imperial Yeast	Ale		Low	80%	68°F	76°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	4	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
Fermentis - Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	3	White Labs	Ale	Med-High	Low	85%	70°F	85°F
White Labs - Lactobacillus Brevis	3	White Labs	Ales	Low	Low	80%	70°F	95°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	11	Fining	Boil	38%	0% - 100%
Gypsum	10	Water Agt	Mash	19%	0% - 100%
Irish Moss	7	Fining	Boil	38%	0% - 100%
Lactic acid	7	Water Agt	Mash	97%	85% - 100%
Table Salt	5	Water Agt	Mash	11%	0% - 20%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	0%	0% - 0%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	20%	0% - 33%
Coriander Seed	3	Spice	Boil	8%	0% - 22%
Bitter Orange Peel	2	Flavor	Secondary	2%	2% - 2%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%

Photos