The story
Lambic is one of the oldest continuously brewed beer styles in the world. It comes from the Pajottenland region and the Senne valley around Brussels, where brewers have long relied on spontaneous fermentation — letting the wild yeast and bacteria in the air do the work. There are many theories about the origin of the word “lambic,” with one popular idea linking it to the town of Lembeek, though no one knows for sure.
For much of the twentieth century, lambic was in decline, replaced by modern lagers and sweetened versions. But a handful of traditional brewers and blenders kept the old methods alive, and a global appreciation for wild ales has sparked a remarkable revival.
What it tastes like
Unblended lambic is often flat or lightly carbonated and served straight from the cask. It pours a hazy pale gold. The aroma is complex and wild: earthy, barnyard funk, hay, lemon, green apple and oak. On the palate it is tart and dry, with bright acidity, and hops contribute preservative power rather than bitterness. Young lambic can be sharp and lemony, while older versions become more complex and rounded.
How it’s made
Lambic is brewed using a grist that includes a large portion of unmalted wheat alongside malted barley, typically with a long “turbid” mash. Brewers use aged hops, which have lost much of their bitterness but retain preservative qualities. The hot wort is pumped into a wide, shallow vessel called a coolship and left overnight to cool while wild microorganisms settle in. The beer is then moved to oak barrels, where it ferments and ages for one to three years or more. Traditionally, lambic is brewed only in the cooler months.
Fun fact
Brettanomyces, one of the key yeasts in lambic, gets its name from Greek words meaning “British fungus,” because it was first identified in English ales. And at the Cantillon brewery in Brussels, spiders are left undisturbed because they help keep insects away from the barrels.