Belgian Sour Ales - (ale) Most of the Belgian sour ales are brewed near the Senne river in Belgium (near Brussels). Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavor: dry, vinous, and cidery, with a sour aftertaste. They are often an acquired taste as some are extreme soured. There are many types of Lambics:
Pure Unblended Lambic - Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage available on tap in only a few locations. Generally three years old. A bottled offering from Cantillon named Grand Cru Bruocsella can be found outside of Belgium.
Gueuze (pronounced "Ger-zah") - Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics. Products marked “oude” or “ville” are considered most traditional.
Flanders Red Ale - A complex, sour, red wine-like Belgian-style ale. Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.
Flanders Brown Ale (Oud Bruin) - A malty, fruity, aged, somewhat sour Belgian-style brown ale. Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.
Fruit Lambic - Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. A lambic with fruit, not just a fruit beer. Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. The fruit determines the name of the beer: Framboise (Raspberries), Kriek (Cherries), Peche (Peaches), Cassis (Currants)
Brands: Lindeman's, Cantillon, Boon, Beersel.