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| Lambic | |
|---|---|
 Bottled lambic beers | |
| Country of origin | Belgium |
| Yeast type | Spontaneous fermentation |
| Alcohol by volume | 2–8% |
| Color (SRM) | Yellow or pale to deep gold or dark red (when made with certain fruits, see below) |
| Malt percentage | 66% |
Lambic (English: /ˈlæmbɪk/ LAM-bik, French: [lɑ̃bik] ⓘ; Dutch: lambiek [lɑmˈbik] ⓘ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century.[1] Types of lambic beer include gueuze, kriek lambic, and framboise.[2] Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.[3]