Whatchu Talkin' 'Bout???

My apologies for the delay since the last lil ditty.  After talking to some friends who were reading their favorite beer blog, and especially after talking with my dad and sister-in-law, I realized that I need to include some background info on some of the lesser known tidbits I write about.  SO, with that, my lambic fact was intriguing to me since I have a special place on my tongue for lambics and fruit lambics.

What is a lambic you may be wondering?  Well, it's a pretty distinctive beer that got it's start in the Pajottenland region of Belgium which is southwest of Brussels.  A couple of ways they're set apart from your standard beer is that they use unmalted wheat in at least 30% of the grain bill (according to my fact, it's actually 35% now) as well as aged and dried hops which have lost their bittering qualities.  These babies are typically brewed between October and May; any later in the year and there are too many unfavorable microorganisms in the air.  They're fermented spontaneously by leaving the wort (unfermented beer) open to air of the Senne valley.  Wild yeasts and favorable bacteria in the air find their way into the sugar rich wort and go to work; the 2 most common organisims being Brettanomyces bruxellensis and Brettanomyces lambicus  

One of their only similarities to other types of beer is that they're top fermented like ales but after a primary ferment, they get to continue to ferment and condition over the span of a year to three years.  And don't let the fact that bacteria is in this beer scare you; they help give lambics their characteristic dry/cidery/sour flavor.  One thing to remember is that finding a truly "pure" lambic outside of Belgium will be pretty much impossible.  Cantillon Brewery in Brussels bottles a Grand Cru Bruocsella  that can be found elsewhere; if I find one, you can bet that I'll be writing about it!  

So if you can't have a 'pure' lambic, what are your options?  Fruit lambics of course!  Breweries like Lindeman's, which has been commercially brewing these beers since 1811, has a great raspberry lambic called "Framboise", a peach lambic called "Peche", and a cherry lambic called "Kriek".  You'll find other breweries' versions in blackcurrant, and strawberry, but don't be surprised to see various other fruits.  

Another style to be aware of is a Gueze.  These are blends of one and two year old lambics which are then bottled and allowed to bottle condition since they're so young.  

Now go find a lambic and enjoy!