Fruit Lambic

Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of wild Belgian yeasts. Can be either intensely sour or sweetened. The Kriek (cherry) version of this style is the most famous, and, likely, the oldest. A lambic with fruit, not just a fruit beer.

**Aroma**

* The fruit which has been added to the beer should be the dominant aroma.
* A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic).
* The fruit aroma commonly blends with the other aromas.
* No hop aroma.

**Appearance**

* The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. Always effervescent.
* A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting.

**Flavor**

* The fruit added to the beer should be evident.
* A low to moderate sour and more commonly (sometimes high) acidic character is present.
* The classic barnyard characteristics may be low to high.
* When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character – thus fruit lambics are not intended for long aging.
* A low, complementary sweetness may be present, but higher levels are uncharacteristic.
* A mild vanilla and/or oak flavor is occasionally noticeable.
* Hop bitterness is generally absent. No hop flavor.

**Mouthfeel**

* Light to medium-light body.
* Has a low to high tart, puckering quality without being sharply astringent.
* Some versions have a low warming character.
* Highly carbonated.

**Overall Impression**

* 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.

**Comments**

* Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic.
* 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).
* Any overly sweet fruit lambics are not considered representative of the traditional style.
* Krieks make a great alternative to Rosé sparkling wine.

**History**

* A long-standing tradition of the Lambic region, the yeasts responsible for the fermentation of these beers were thought to have originated from the fruit trees of the region.
* Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.
* The number of traditional, sour fruit lambics have started to see a resurgence in recent years, after a period of producers sweetening their beers to appeal to a wider audience.

**Examples:** (Unsweetened) St Louis Kriek, Beersel Oude Kriek, Cantillon Kriek 100% Lambic, Boon Kriek. (Sweetened) Chapeau Kriek, Chapeau Apricot, Lindemans Kriek.