Belgian Fruit Lambic

Belgian Fruit Lambic: A Comprehensive Guide to Flavor and Pairing

Belgian fruit lambics are a unique and flavorful category of beer that originated in the Brussels region of Belgium. Known for their distinctive tangy taste and fruity undertones, these beers are produced with a specialized fermentation process that incorporates wild yeast and bacteria. The addition of fruit during fermentation, such as cherries, raspberries, peaches, or blackcurrants, further enhances the character of these refreshing brews, giving them vibrant colors and nuanced flavors.

Belgian Fruit Lambic

Fruit lambics, which may be dry or sweet and clear or cloudy, come in various styles, each characterized by the fruits used in brewing. Some of the most popular styles include kriek (cherry), framboise (raspberry), peche (peach), pomme (apple), and cassis (blackcurrant). These beers are celebrated for their natural and complex flavor profiles, often featuring noticeable notes of Brettanomyces yeast. With a storied history in Belgium, fruit lambics have also captured the interest of modern craft brewers, further expanding the global appreciation for this exceptional type of beer.

Key Takeaways

  • Belgian fruit lambics offer a unique, tangy, and fruity beer experience
  • Different styles of fruit lambics feature a variety of fruits, including cherries, raspberries, peaches, and blackcurrants
  • These beers hold a special place within Belgium’s brewing tradition, gaining attention from craft brewers worldwide.

What Is Belgian Fruit Lambic

Fruit Lambic Definition

Belgian Fruit Lambic is a unique type of beer that originates from the Brussels area in Belgium. This particular style of beer is known for its incorporation of fruit during fermentation, which lends unique color and flavor to the final product. Fruit Lambics can range from dry to sweet, and may appear clear or cloudy based on the brewing ingredients used. Some popular fruits used in brewing Lambic beers include cherries (Kriek), raspberries (Framboise), peaches (Peche), apples (Pomme), and blackcurrants (Cassis).

History of Lambic Beers

Lambic beers have a rich history dating back to centuries, and the traditional brewing method remains largely unchanged. What sets Lambic beers apart from other styles is their spontaneous fermentation process. Instead of introducing specific yeast strains to ferment the brew, Lambic brewers allow the wild yeasts and bacteria present in the environment to infiltrate the wort. This method yields unique, complex flavors, often characterized by sour and funky notes.

While traditional, unflavored Lambic beers remain popular, the addition of fruit to the brewing process has resulted in a wide variety of distinctive Fruit Lambics. Nowadays, fruit Lambics are enjoyed by beer enthusiasts worldwide for their vibrant flavors, delicate balance of sweet and sour tastes, and intriguing brewing history.

Types of Fruit Lambics

Belgian fruit lambics are a unique style of beer that originated around Brussels, Belgium. These beers are crafted by adding fruit during the fermentation process, which imparts distinct flavors and vibrant colors. In this section, we will explore the different types of fruit lambics, focusing on Framboise, Kriek, Peche, Cassis, and Pomme.


Framboise, or Raspberry Lambic, is a popular type of fruit lambic characterized by its rich berry flavor and red hue. This style of beer typically has a sweet and tart flavor profile, resulting from the blend of raspberries with the unique tartness imparted by the wild yeasts and bacteria native to the Zenne valley. Framboise is a versatile drink that pairs well with a wide range of dishes, including desserts and lighter fare.


Kriek, or Cherry Lambic, is another well-known fruit lambic marked by its deep red color and bold cherry flavor. This beer balances the sweetness of cherries with the acidity of lambic, resulting in a delicious and refreshing beverage. Kriek pairs exceptionally well with rich, hearty foods and can also serve as an excellent accompaniment to desserts.


Peche, or Peach Lambic, offers a delicate infusion of peach flavors that harmonize with the base lambic beer. The result is a golden-colored drink with a delightful combination of sweetness and tartness. The gentle flavors of Peche make it an ideal choice for enjoying on a warm day or as a light aperitif before a meal.


Cassis, or Blackcurrant Lambic, showcases the tangy, sweet flavors of blackcurrants. This purple-hued beer offers a captivating combination of fruity and tart notes that make it perfect for those who enjoy vibrant flavors. Cassis can be enjoyed alongside sharp cheeses, salads, or fresh seafood.


Pomme, or Apple Lambic, features the crisp taste of apples combined with the depth of lambic beer. This golden-colored beverage presents a refreshing blend of sweet and tart apple flavors that make it a delightful drink to enjoy throughout the year. Pomme pairs well with a variety of dishes, from grilled meats to creamy desserts.

Characteristics of Belgian Fruit Lambics


Belgian Fruit Lambics display a range of colors, usually taking on a hue reflecting the type of fruit used in its brewing process. The beer’s clarity can vary, possibly appearing clear or cloudy depending on its specific ingredients.


The aroma of Belgian Fruit Lambics is primarily fruity, often showcasing the fragrances of the fruit used in the brewing process, combined with a notable earthiness from the wild yeast. This beer style may also feature subtle esters and a light hop presence.

Flavor Profile

With a flavor profile that spans across sweet, tart, and sour, Belgian Fruit Lambics deliver a unique tasting experience. The fruity flavors are pronounced and come from the fruit it has been brewed with. Sourness is a crucial part of the taste profile due to the wild fermentation process involving natural yeasts and bacteria.

Alcohol Content

Belgian Fruit Lambics typically have a moderate alcohol by volume (ABV) range of 3-8%. This makes them a versatile choice for both light and medium-bodied experiences, depending on the specific blend.

Carbonation Levels

The carbonation levels in Belgian Fruit Lambics can differ significantly, from being highly carbonated to almost still. The variation is attributed to the different brewing techniques and strategies employed by different brewers.

Acidity and Sourness

One of the defining aspects of Belgian Fruit Lambics is their acidity and sourness. These qualities originate from the wild fermentation process that naturally produces lactic and acetic acids. The sourness often complements the fruity and tart characteristics, adding to the complexity and uniqueness of this beer style.

Ingredients and Fermentation Process

Malt and Hops

Lambic beer is generally made from a combination of pale malt and 30-40% unmalted wheat. Old oxidized hops are traditionally used, providing a preservative effect with minimal impact on flavor.

Fruit Addition

Fruit Lambics are created by adding various fruits to the base Lambic beer, infusing it with a range of flavors and hues reflecting the fruits used. Examples of fruits often added include cherries, raspberries, or peaches.

Yeast and Bacteria

A distinct characteristic of Lambic beer is its fermentation process using wild yeast and bacteria. Lambic brewers avoid using cultivated brewer’s yeast strains, which are commonly used in other beer styles. Instead, they rely on the wild yeast Brettanomyces and lactic acid-producing bacteria native to the particular brewing region.

Spontaneous Fermentation

Lambic experiences spontaneous fermentation, which occurs through exposure to the wild yeasts and bacteria found in the environment. After the wort is boiled, it is cooled and left open overnight to allow airborne microorganisms to inoculate the brew. This process adds a unique complexity and sourness to the beer’s flavor profile.


A “coolship” is a large, shallow vessel used by traditional Lambic brewers to cool the wort. As the wort cools in the coolship, it’s exposed to the ambient yeast and bacteria in the air, thus initiating the spontaneous fermentation process. This step contributes to Lambic’s distinct, sour taste and cidery mouthfeel.

Styles of Belgian Fruit Lambics

Belgian Fruit Lambic beers are a unique and complex category within the world of beer, offering a range of flavors and styles. Let’s take a closer look at some of the most popular styles of Belgian Fruit Lambics: Straight Lambic, Gueuze Lambics, and Oude Lambics.

Straight Lambic

Straight Lambic is the most traditional form of lambic-style beers. It undergoes a spontaneous fermentation process using wild yeast and bacteria, resulting in a uniquely sour and funky flavor profile. Fruit is added during the fermentation process, with cherry (kriek), raspberry (framboise), peach (peche), apple (pomme), and blackcurrant (cassis) being popular fruit additions. Straight Lambics may be cloudy or clear, and the color usually reflects the fruit used.

Gueuze Lambics

Gueuze Lambics are a blend of multiple aged lambic-style beers, typically mixing young and old lambics, which then undergo a secondary fermentation in the bottle. This process enhances the complexities of the beer’s flavor and aroma, often resulting in a balanced, refreshing tartness. Gueuze Lambics may not have fruit added during fermentation, making them distinct from other fruit lambics in taste.

Oude Lambics

Oude Lambics, or “old” lambics, are a subset of beer styles that have been aged for an extended period of time, typically around two to three years. These beers are known for their strong, complex flavors due to the extended aging process. Oude Lambics are often blended with younger lambics to create Gueuze Lambics, but they can also be consumed as standalone beers. Oude Lambics may or may not have fruit added during fermentation, resulting in a more intense flavor experience than other fruit lambics.

Popular Belgian Fruit Lambic Breweries

Brasserie Cantillon

Brasserie Cantillon, established in 1900, is a renowned brewery for its traditional lambic beers and is particularly famous for their Cherry Lambic. These beers acquire their sour, fruity aroma and funky taste through spontaneous fermentation process involving wild yeast and bacteria. The brewery maintains high brewing standards, ensuring superior quality and authentic flavors.

Brouwerij Lindemans

Brouwerij Lindemans, founded in 1811, produces a wide variety of fruit lambics, including the popular Cherry Lambic (Kriek) and Raspberry Lambic (Framboise). Their beers strike an excellent balance between the fruity sweetness and tartness, creating an enticing aroma and flavor. One of their distinctive offerings is the Pêche Lambic, made with peaches, which presents a delightful fruity note and a touch of sourness.

Brouwerij 3 Fonteinen

Founded in 1887, Brouwerij 3 Fonteinen is another notable brewery in the world of Belgian fruit lambics. Their skilled craftsmanship results in lambics infused with complex flavors and a pronounced sour profile. Their Cherry Lambic (Kriek) stands out for its deep ruby color, fruity aroma, and subtle earthy undertones adding to its overall character.

Each of these breweries offers a unique take on Belgian fruit lambics, providing beer enthusiasts with the opportunity to explore and appreciate the true essence of this traditional style. From the fruity sweetness and tartness of Brouwerij Lindemans’ offerings to the intense flavors of Brouwerij 3 Fonteinen and Brasserie Cantillon, these breweries demonstrate the versatility and depth that can be achieved within the fruit lambic category.

Belgian Fruit Lambic Serving and Pairing

Serving Temperature and Glassware

When serving a Belgian Fruit Lambic, it’s essential to consider both the temperature and the glassware. Ideally, these beers should be enjoyed at a temperature of 40-50°F (4-10°C). This allows their complex flavors and fruity aromas to shine through without being overwhelmed by excessive carbonation.

To further enhance the tasting experience, opt for traditional Lambic glassware— the flute or tumbler. These types of glasses showcase the beer’s vibrant color, concentrate its fruity aromatics, and maintain its effervescence.

Food Pairings

Belgian Fruit Lambics, with their diverse range of flavors and tart profiles, pair excellently with a variety of foods:

  • Chèvre (goat cheese): The tangy goat cheese complements the bright acidity of the Lambic, creating a harmonious contrast that elevates both elements.
  • Salads: Fruit Lambics’ bright flavors and tartness cut through the richness of many salad dressings, bringing freshness and balance to the dish.
  • Sweets: A Fruit Lambic can actually work nicely alongside sweet dishes because its intense fruit flavors can match the sweetness of many desserts, like pastries and fruit tarts.
  • Chocolate cake: Pairing a Fruit Lambic with chocolate cake may seem unexpected, but the beer’s tartness actually cuts through the rich, dense chocolate, enhancing cocoa flavors and leaving a clean finish.

By considering the proper serving temperature, glassware, and food pairings, you can fully appreciate and savor the unique qualities of Belgian Fruit Lambics.

Notable American Fruit Lambics

Allagash Brewing Co.

Allagash Brewing Co., located in Portland, Maine, is known for producing exceptional Belgian-style beers. One notable American fruit lambic produced by this brewery is Coolship Red. This beer’s distinct flavor is achieved through the use of raspberries during fermentation. Allagash Brewing Co. takes advantage of the traditional Belgian methods such as spontaneous fermentation in a coolship, ensuring authentic taste and quality. The Coolship Red has a rich color and fruity aroma that combines with its balanced tartness and mild funk, interpreting the Belgian lambic style in a unique and enjoyable way.

Two Roads Brewing Co.

Another American brewery that has ventured into the world of fruit lambics is Two Roads Brewing Co., based in Stratford, Connecticut. Their fruit lambic offering, Hexotic, stands out as a great example in this category. Hexotic is brewed using six rare and exotic fruits sourced from around the world, such as mangosteen, tropical mango, and golden passionfruit. These carefully selected fruits infuse a complex and intriguing blend of flavors into the beer, resulting in a pleasantly tart and enticing drinking experience. Two Roads Brewing Co. acknowledges the rich history and tradition of Belgian lambics while imparting a creative touch to their Hexotic fruit lambic.

Frequently Asked Questions

What is the main difference between Belgian fruit lambic and regular beer?

Belgian fruit lambic is a unique style of beer that involves spontaneous fermentation with wild yeasts, which imparts distinctive sour, fruity, and funky flavors. Unlike regular beers that rely on specific yeast strains for fermentation, lambics use a blend of naturally occurring wild yeasts and bacteria. Additionally, the brewing process includes adding various fruits during fermentation, which contributes to the beer’s color, taste, and aroma.

Which breweries are known for producing the best Belgian fruit lambics?

Belgium is home to numerous breweries that produce authentic, high-quality fruit lambics. Some of the most reputable and well-known lambic producers include Cantillon, Drie Fonteinen, Boon, Lindemans, and Timmermans. Each of these breweries has a unique approach to crafting their fruit lambics, with some focusing on traditional methods, while others experiment with new techniques and flavor combinations.

How do lambics achieve their unique flavors?

Lambics achieve their characteristic sour and fruity flavors through a combination of spontaneous fermentation with wild yeasts and bacteria, and the addition of fruits during fermentation. The most common wild yeast strain responsible for lambic’s unique profile is Brettanomyces, which imparts goaty, leathery, and phenolic flavors to the beer. Additionally, the fruits added to the beer contribute their own natural flavors and aromas, creating a complex and intriguing taste profile.

What fruits are commonly used in Belgian lambics?

There are several fruits commonly used in the production of Belgian fruit lambics, including cherries (kriek), raspberries (framboise), peaches (peche), apples (pomme), and blackcurrants (cassis). Each fruit offers a distinct flavor and aroma, resulting in a diverse range of lambic styles. Some breweries may experiment with other fruits or combinations to produce unique offerings.

How does the price of lambic compare to other varieties?

The price of Belgian fruit lambics may vary depending on the specific brewery, availability, and demand. Generally, lambics tend to be priced higher than standard ales and lagers due to the complex and time-consuming brewing process. The use of high-quality fruits, unique wild yeast strains, and extended aging periods can also contribute to a higher price point.

What is the aging process for a Belgian fruit lambic?

The aging process for a Belgian fruit lambic typically spans several months to multiple years, depending on the desired flavor profile. After primary fermentation with wild yeasts and bacteria, the beer is transferred to oak barrels, where it undergoes a secondary fermentation with the added fruit. The barrels allow the beer to mature and develop its characteristic flavors over time. Some lambic producers may choose to blend multiple batches or age their beers for an extended period to achieve even more complexity and depth.

Leave a Comment

Your email address will not be published. Required fields are marked *