Fruit Lambic

Produzida como Gueuze, com a fruta comumente adicionada no meio do envelhecimento, para que as leveduras e as bactérias possam fermentar todos os açúcares da fruta; ou adicionando frutas a uma Lambic, que é menos comum. Às vezes, a variedade de frutas pode ser difícil de identificar, pois as frutas fermentadas e envelhecidas costumam ser percebidas de maneira diferente das frutas frescas, mais reconhecíveis. A fruta pode trazer acidez e taninos, além de sabor e aroma; entender o caráter da fruta fermentada ajuda a julgar o estilo.

Mesma história básica da Gueuze, incluindo a tendência recente de adoçar, mas com frutas além do açúcar. A fruta era tradicionalmente adicionada pelo responsável por fazer a mistura ou pelo taberneiro para aumentar a variedade de cervejas disponíveis nos cafés locais.

Mesma base da Gueuze. Fruta adicionada aos barris durante a fermentação e a mistura. Frutas tradicionais incluem cerejas ácidas e framboesas; frutas modernas incluem pêssegos, damascos, uvas e outros. Pode usar adoçantes naturais ou artificiais.

Uma Gueuze com frutas, não apenas uma Fruit Beer ácida; o caráter selvagem deve ser evidente. Instruções para Inscrição : O tipo de fruta utilizada deve ser especificado. O cervejeiro deve declarar um nível de carbonatação (baixo, médio, alto) e um nível de dulçor (nenhum/baixo, médio, alto).

Dry to full

Dry to full

Dry to full

Dry to full

Dry to full

Dry to full

Dry to full

Dry to full Additional Notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be "Belgian-Style Fruit Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories. Competition organizers may create subcategories which reflect groups of entries based on color, fruit, or other ingredients.

Dry to full Additional Notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be "Belgian-Style Fruit Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories. Competition organizers may create subcategories which reflect groups of entries based on color, fruit, or other ingredients.

Dry to full

Belgian-Style Fruit Lambics are hued with color reflecting the choice of fruit. Cloudiness is acceptable. These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit aromas. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma is not perceived. Malt sweetness is absent, but sweetness of fruit may be low to high. Hop flavor is not perceived. Hop bitterness is very low. Fruit lambics are characterized by fruit flavors. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Vanillin and other woody flavors should not be evident. Fruit Lambics whose origin is the Brussels area are often simply called fruit lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be "Belgian-Style Fruit Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. See also Belgian- Style Lambic for additional background information. Body is dry to full. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Belgian-Style Fruit Lambics are hued with color reflecting the choice of fruit. Cloudiness is acceptable. These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit aromas. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma is not perceived. Malt sweetness is absent, but sweetness of fruit may be low to high. Hop flavor is not perceived. Hop bitterness is very low. Fruit lambics are characterized by fruit flavors. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Vanillin and other woody flavors should not be evident. Fruit Lambics whose origin is the Brussels area are often simply called fruit lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be "Belgian-Style Fruit Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. See also Belgian- Style Lambic for additional background information. Body is dry to full. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

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. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.

Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.

Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don't expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.

A lambic with fruit, not just a fruit beer; the wild lambic character must be evident.

A Gueuze é tradicionalmente produzida pela mistura de Lambics de um, dois ou três anos. Lambics jovens contém açúcares fermentáveis, enquanto as Lambics envelhecidas contém característica “selvagem” inerente ao Vale do Rio Senne. Uma boa Gueuze não é muito pungente, mas possui um intenso e instigante bouquet, aroma afiado e um sabor macio e aveludado. A Lambic é servida sem carbonatação enquanto a Gueuze é servida efervescente. Os valores de IBUs são aproximados pelo fato do uso de lúpulos envelhecidos; os belgas usam lúpulos mais devido às suas propriedades bacteriostáticas do que para amargor nas Lambics. Produtos “oude” ou “ville” são considerados mais tradicionais. de

Ales ácidas de fermentação espontânea de Bruxelas e se arredores (regiões próximas ao Vale do Rio Senne) que derivam de a uma tradição antiga de produção em fazendas. Os números destas ou cervejas decaem constantemente e algumas cervejarias estão adicionando agentes adoçantes às cervejas após a fermentação para os torná-las mais palatáveis para um público mais amplo.

Trigo não maltado (de 30 a 40%), malte Pilsen e lúpulos envelhecidos (por 3 anos). Os lúpulos envelhecidos são e usados mais por seu efeito conservante do que pelo amargor, o que faz com que seja difícil de estimar o nível de amargor. da Tradicionalmente estas cervejas são espontaneamente fermentadas com leveduras e bactérias que ocorrem naturalmente em barris de carvalho. Versões artesanais ou caseiras são normalmente produzidas com culturas puras de leveduras incluindo Saccharomyces, Brettanomyces e bactérias como Pediococcus e Lactobacillus na tentativa de se recriar a microbiota dominante de Bruxelas e da região do Vale do Rio Senne. Culturas coletadas de garrafas são algumas vezes usadas, mas não há uma maneira simples de saber quais organismos ainda estão viáveis. Estatísticas: OG: 1,040 – 1,060 e IBUs: 0 – 10 FG: 1,000 – 1,006 SRM: 3 – 7 ABV: 5 – 8%