Lambic

Uma cerveja de lote único, sem mistura, refletindo o caráter da casa da cervejaria. Geralmente servida jovem (6 meses) do barril. Versões mais jovens tendem a ser ácidas de maneira unidimensional, já que o caráter complexo de Brett leva um ano ou mais para se desenvolver. Um caráter avinagrado ou de cidra perceptível é considerado um defeito pelos cervejeiros belgas. Normalmente é engarrafada apenas quando completamente fermentada. A Lambic adoçada com açúcar mascavo na hora do serviço é conhecida como Faro.

As cervejas selvagens fermentadas espontaneamente de Bruxelas e arredores (também conhecidas como Vale do Senne e Pajottenland) derivam de uma tradição cervejeira de fazenda com vários séculos de idade.

Malte Pilsner, trigo não maltado. Lúpulo envelhecido (mais de 3 anos) usado mais como conservante do que para amargor. Fermentada espontaneamente com leveduras e bactérias naturais, em barris de carvalho neutro e bem usados.

Muitas vezes tem uma acidez mais simples e menos complexidade do que um Gueuze, mas apresenta mais variação de lote para lote. Tradicionalmente servida sem gás e em jarros, enquanto a Gueuze é engarrafada e altamente carbonatada.

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel

Very low with dry mouthfeel Additional Notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be "Belgian- Style Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops.

Very low with dry mouthfeel Additional Notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be "Belgian-Style Lambic" and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Sweet versions may be created through addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

Very low with dry mouthfeel

s whose origin is the Brussels area are often simply called gueuze lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be "Belgian-Style Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Some modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners. See also Belgian-Style Lambic for additional background information. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Belgian-Style Lambics are gold to medium-amber. Cloudiness is acceptable. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. High to very high fruity-ester aromas are present. Hop aroma is not perceived to very low, and can include cheesy or floral lavender- like character. Hop character is achieved by using stale and aged hops at low rates. Lambics are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. Hop flavor is not perceived to very low. Hop bitterness is very low. Traditionally Lambics are unblended, naturally and spontaneously fermented, with high to very high levels of fruity esters, bacterial and yeast derived sourness, that sometimes but not necessarily includes acetic flavors. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Some modern versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived flavors should not be 19 evident. Lambics originating in the Brussels area are often simply called lambic. Versions of this beer style made outside of the Brussels area of Belgium cannot be called true lambics. These versions are said to be "Belgian-Style Lambic" and may be made to resemble many of the beers of true origin. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through addition of sugars or artificial sweeteners. Body is very low with dry mouthfeel. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Belgian-Style Lambics are gold to medium-amber. Cloudiness is acceptable. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. High to very high fruity-ester aromas are present. Hop aroma is not perceived to very low, and can include cheesy or floral lavender- like character. Hop character is achieved by using stale and aged hops at low rates. Lambics are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. Hop flavor is not perceived to very low. Hop bitterness is very low. Traditionally Lambics are unblended, naturally and spontaneously fermented, with high to very high levels of fruity esters, bacterial and yeast derived sourness, that sometimes but not necessarily includes acetic flavors. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Some modern versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from low to high. Vanillin and other wood-derived flavors should not be evident. Lambics originating in the Brussels area are often simply called lambic. Versions of this beer style made outside of the Brussels area of Belgium cannot be called true lambics. These versions are said to be "Belgian-Style Lambic" 18 and may be made to resemble many of the beers of true origin. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through addition of sugars or artificial sweeteners. Body is very light with dry mouthfeel. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the "house character" of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented.

Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.

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. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with 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.

Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated.

Pode ocorrer uma longa maturação e a mistura de de cervejas jovens e maturadas, adicionando maciez e complexidade, equilibrando algum caráter áspero e ácido presente. Um caráter A maltoso profundo distingue esta cerveja das Flanders Red Ales. Este é estilo foi desenhado para descansar e maturar, portanto exemplares do com caráter moderado de envelhecimento são considerados superiores aos mais jovens e frescos. Assim como as Fruit Lambics, as Oud Bruin podem ser usadas como cerveja-base para cervejas de de frutas como as kriek (cerejas) ou frambozen (framboesas), embora estas devam ser inscritas na categoria Fruit Beer (20). A Oud Bruin é menos ácida e mais maltosa que a Flanders Red e com sabores de frutados mais orientados para o malte.

Proveniente de uma antiga tradição de produção de ales, nativa da região leste de Flanders, cujas raízes remontam ao século XVII, exemplificada pelas cervejas da cervejaria Liefman (agora propriedade da Riva). Historicamente produzida como uma cerveja de provisão que desenvolveria alguma acidez quando envelhecida. Estas cervejas eram tipicamente mais ácidas do que os exemplos comerciais atuais. Enquanto as Flanders Red são maturadas no carvalho, as Flanders Brown são maturadas a temperaturas mais altas em tanques de aço inox. 30

Uma base de malte Pilsen com quantidades sensatas de maltes caramelados escuros e uma baixa quantia de maltes pretos a ou torrados. A inclusão de milho na receita é comum. Lúpulos continentais de baixo teor de alfa ácido são os mais usados (evitar lúpulos americanos e de alto teor de alfa ácido). Micro-organismos dos gêneros: Saccharomyces, Lactobacillus e Acetobacter contribuem para a fermentação e eventual sabor. O Lactobacillus reage mal a elevados teores alcoólicos. Uma mosturação acidificada ou o uso de malte acidificado também podem ser usados para desenvolver o caráter ácido sem ter que introduzir Lactobacillus. Água com alto teor de carbonatos, típica da região de origem deste estilo ajuda a tamponar a acidez dos maltes mais escuros e da acidez láctica. A presença de magnésio na água acentua a acidez. Estatísticas: OG: 1,040 – 1,074 IBUs: 20 – 25 FG: 1,008 – 1,012 SRM: 15 – 22 ABV: 4 – 8%