Lambic - Fruited

The Fruit Lambic is a complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of microorganisms, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors. The variety of fruit generally determines the color. Fruit-based lambics are often produced like gueuze 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. The fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit but the fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include cherry (kriek), raspberry (frambozen) and muscat grapes (druivenlambik). A lambic with fruit isn't just a fruit beer, the wild lambic character must be evident.