Brewing a Lambic

I’m not planning on doing a lambic just yet, but I stumbled upon this site and decided to link to it for later use.

The lambic style is defined by its locational ties (Payottenland), and its spontaneous fermentation by wild yeast and bacteria. It uses aged hops ( 2-5 years), and there are now places to get yeast starters that don’t require you to culture all the necessary bacteria & yeast. Whew!

It should be noted that if you were to brew a lambic, it would be called a lambic-style, or plambic (pseudo-lambic).

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