Lambic is a unique and complex Belgian beer style that is made through a natural fermentation process using wild yeast and bacteria. It is a sour beer that is often described as having a complex flavor profile with hints of fruit, spices, and acidity.
Lambic is believed to have originated in the Pajottenland region of Belgium, which is located south of Brussels. The region is known for its cool, wet climate, which is ideal for the growth of wild yeast and bacteria. The first written records of this beer date back to the 17th century. At that time, lambic beer was brewed by farmers in the Pajottenland region. The beer was often used as a base for other beers, such as geuze and kriek.
Lambic beer is made by first brewing a base wort from malted barley and unmalted wheat. The wort is then fermented in oak barrels for several months. During this time, the wild yeast and bacteria convert the sugars in the wort into alcohol and acids. The wild yeast and bacteria that are used to ferment lambic beer are not completely understood. However, it is believed that they come from the air and the soil in the Pajottenland region.
It’s is a sour beer that is often described as having a complex flavor profile with hints of fruit, spices, and acidity. The exact flavor profile of lambic beer can vary depending on the type of yeast and bacteria that are used, the length of fermentation, and the aging conditions. Here at We Trade Beer Online we have some really enthusiastic lambic collectors who’d love to sell you some of their collected gems. Would you like to start selling some of your own collection? Just set up shop and start adding and selling those lovely beers.