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	2900
sour wife kriek	22 L	6.52%	8.92	1.058	1.008		BIAB	2180
Gose/monster	8 gal	8.44%	0	1.075	1.010		All Grain	1827
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.010		All Grain	1770
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	1630
Norwegian Framboise	32 L	5.29%	2.78	1.045	1.005		All Grain	1622
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	1577
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	1512
Passionfruit Catharina Sour	23 L	5.39%	9.05	1.048	1.007		All Grain	1459
Wild Blue Goblins	5.5 gal	6.59%	20.99	1.066	1.016		All Grain	1302

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
sour	24 L	5.93%	5.4	1.053	1.008		All Grain	123
Sanctification (Inspired by Russian Rivers Consecration)	6 gal	9.04%	29.89	1.075	1.009		All Grain	96
Big Sour Bootie	19 L	6.35%	19.96	1.063	1.015		All Grain	134
American sour apricots	23 L	6.38%	0.39	1.055	1.006		All Grain	352
Philly Sour Raspberry	20 L	5.19%	10.78	1.046	1.007		All Grain	776
Philly Berry	50 L	5.84%	8.76	1.054	1.010		All Grain	337
Philly Cherry Sour	21 L	7.29%	11.29	1.072	1.016		BIAB	371
Queen Karma Framboise	5.5 gal	6.02%	10.71	1.060	1.014		All Grain	373
Xmas kriek 2.0	5.5 gal	8.52%	35.79	1.067	1.002		All Grain	182
Pucker Up (apple sour)	24 L	5.07%	2.14	1.052	1.013		All Grain	392

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%
Belgian - Pilsner	13	Belgian	Grain	base malt	1.6°L	37	51%	31% - 95%
US - Pale 2-Row	13	US	Grain	base malt	1.8°L	37	52%	33% - 69%
German - Pilsner	13	German	Grain	base malt	1.6°L	38	55%	23% - 80%
Rice Hulls	13		Adjunct	other	0°L	0	5%	2% - 16%
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%
Citra	4	11	63%	33% - 100%
East Kent Goldings	3	5	58%	33% - 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	18	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
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

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	11	Water Agt	Boil	38%	0% - 100%
Gypsum	10	Water Agt	Mash	19%	0% - 100%
Irish Moss	8	Fining	Boil	34%	0% - 100%
Lactic acid	7	Water Agt	Mash	97%	85% - 100%
Table Salt	5	Flavor	Boil	11%	0% - 20%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	0%	0% - 0%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	20%	0% - 33%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	5%	0% - 16%
Coriander Seed	3	Spice	Boil	8%	0% - 22%
Bitter Orange Peel	2	Flavor	Secondary	2%	2% - 2%

Photos