Lambic

Tradition: With a history dating back hundreds of years, Lambics are wheat ales which are unique to Belgium because they are fermented with natural airborne yeasts specific to the Senne region. Whole fruit or fruit syrup added during the brewing process creates a fruit Lambic. Fruit ales are brewed in a similar way but use a variety of grains and yeasts.

Taste: Lambics typically undergo a lengthy aging period -- from several months to several years -- to produce a distinctive dry, sour, wild flavor. The addition of fruit adds sweetness to a sour base, tending to diminish in proportion to the length of secondary fermentation. ABV ranges from 3% to 8%. Fruit ales are often sweeter and have a higher ABV.