Família
Ale Ácida Europeia
Tipo
Sour
Status
ConsolidadoGuias
2014–2026 · 15 edições
Escola cervejeira
Lambic Belga
Sour · Ale Ácida Europeia
A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.
5.0–6.5%
ABV
0–10
IBU
3.0–7.0
SRM
1.040–1.054
OG
A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.
Young versions can be quite sour and fruity, but can develop barnyard, earthy, goaty, hay, horsey, or horse blanket funkiness with age. The fruit character can take on a light citrus fruit, citrus rind, pome fruit, or rhubarb quality, getting more complex with age. Malt can have a light bready, grainy, honey, or wheat-like quality, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops.
Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.
Young versions often have a strong lactic sourness with fruity flavors (same descriptors as aroma), while aged versions are more balanced and complex. Funky notes can develop over time, same descriptors as aroma. Low bready, grainy malt. Bitterness generally below sensory threshold; sourness provides the balance. No hop flavor. Dry finish, increasing with age. Should not have enteric, smoky, cigar-like, or cheesy faults.
Light to medium-light body; should not be watery. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.
Exemplos comerciais
5.0–8.0%
ABV
11–23
IBU
6.0–13.0
SRM
1.044–1.065
OG
Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the 27 Brussels area cannot be called true Lambics. These versions are said to be ‘Belgian-Style Lambic’ and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Sweet “modern” versions may be created through the addition of sugars or other sweeteners, in which case sweetness should be restrained and balanced by complexity and acidity. Traditionally, Lambics are brewed with unmalted wheat and malted barley.
Not present to very low, and can include floral or other attributes. Hop character is achieved by using stale and aged hops.
Gold to medium amber
Sweet malt character should not be present
Very low with dry mouthfeel
