SOUR, FUNKY & LAMBIC ALES
Looking to add something truly unique and wild to your beer lineup? Let us introduce you to Lambics and other Sour Styles—beers that are anything but ordinary.
Lambic beers are a fascinating Belgian tradition. Brewed through spontaneous fermentation, the wort is left exposed to natural, airborne yeasts and bacteria, giving each batch a one-of-a-kind character. This method results in complex flavors with a distinct sourness and a mesmerizing funk that beer enthusiasts find captivating. It's no wonder publications highlight Lambics as some of the oldest and most intriguing beer styles in the world, known for their rich history and unparalleled taste profiles.
But Lambics aren't the only stars in the sour category. There are other sour styles like Gose, Kettle Sours, and Berliner Weisse. These beers offer a refreshing tartness without the intense funkiness of Lambics. Often brewed with ingredients like coriander, salt, or various fruits, they bring a crisp and invigorating twist that's perfect for those seeking something different.
Sour beers have been praised for their versatility and food-pairing potential, much like a fine wine or champagne. They can act as the ultimate palate cleanser and complement a wide range of dishes—from salads and sweets to creamy sauces and spicy cuisines.
As one enthusiast put it, while terms like "barnyard" or "funky" might sound off-putting, these beers are truly complex and unique, offering a drinking experience that's full of surprises.
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Ready to bring some wild and wonderful brews to your menu? Let’s chat about the sour and funky ales that can set your venue apart!
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TELEGRAPH : What on Earth is Lambic?
“Lambic is not just the oldest beer style in the western world, it’s the weirdest. It’s been brewed in and around an otherwise unremarkable corner of Brussels for more than five hundred years and it can’t be produced anywhere else (hundreds have tried but few have come close). What distinguishes lambic from your usual conventional contemporary beers is that it’s spontaneously fermented with naturally-occurring, local, airborne yeast specific to this particular part of the world, known as Payottenland, between October and April.”
NEW YORK TIMES: Lambics: Beers Gone Wild
“The brew ferments in barrels, like certain examples of that other fermented beverage, and evolves into a dry, almost sour beer with a fresh, lively acidity and an appealing funkiness. As the brew ages, it mellows and takes on a rich, fruity complexity. One final point: It is a lot easier and far more affordable to taste the best beers in the world than the best wines.”
THE SPRUCE EATS: Lambic Beer Profile
“To the initiated lambics can be startling. The spontaneous fermentation creates a beer unlike any other in its sour, funky, and bright flavors. Beneath these in-your-face flavors lurk dusky, earthy notes that bring a complexity to the beer that keeps it interesting. Garrett Oliver describes lambic as a riot of flavors and we do not know of a better way to put it. Fruited lambics tend to be a bit less complex though no less enjoyable as the sour qualities of the beer support and enhance the flavors of the fruit or berries that were added to the fermentation tank.
As a companion to food, we find it helpful to think of lambic like champagne. Lambic without fruit is much like dry champagne while the fruited ones are a lot like sweet champagne. If that analogy fails for you try thinking of lambic as the ultimate palate cleanser, a sour sorbet. From this approach, it's easy to see that there are a few foods that cannot work with lambic. It can be particularly good with salads and sweets but it can be quite good with cream sauces or Indian food. If you like lambic you will like lambic with almost any food.”
THRILLIST: Why You Should Drink Lambics, One of Belgium’s Best and Wildest Beers
“Lambic beers are kind of renowned for their funkiness. They can be hay-like or cheesy or musty, cider-y,” Martin explains. “People use terms that sound off-putting, like barnyard… when you describe it, it doesn’t sound appealing. But it’s really complex and really unique.” That's what makes them more fun to drink than say a lager or and IPA -- you never totally quite know what you might get when you crack open a lambic.”