The Beer Brewer

An Introduction to Lambic Beers

The Belgian lambics are unique beers, traditionally produced in the Payottenland region of Belgium, via a process of spontaneous fermentation, as opposed to the controlled inoculation and fermentation procedures used in the production of other beer styles. This type of traditional, spontaneous fermentation is employed in combination with differing raw materials and production processes, to produce beers with unique flavour and aroma profiles, which have not been reproducible via other methods. Spontaneous fermentation is facilitated by overnight exposure of the cooling (un-inoculated) wort to the predominant air borne microflora of the brewery, which rapidly establish themselves within the wort.

There are two major phases of fermentation underaken in lambic beer, both involving the activities of bacteria and yeast; a primary phase, lasting for 3-4 months, characterized by the production of high amounts of ethanol; and a second, slower period of “lambification” or acidification, lasting for 12-24 months. A subsequent third (bottle) fermentation phase may be used to produce a gueuze style lambic.

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