Lambic | Lambric | Geuze

Lambic / Lambric / Geuze / Gueuze

Lambic

Lambic is a traditional Belgian beer brewed in the Pajottenland region. It is a tart and fruity beer with a complex flavour profile. Lambic is brewed with wild yeasts and bacteria that are present in the air. These yeasts and bacteria give the beer its sour and fruity taste.

Lambic is fermented in open vats that are placed outdoors. This allows the wild yeasts and bacteria to get into the beer. Fermentation can take several months to a year.

Lambic is a versatile beer that can be enjoyed neat or mixed with other drinks such as soda or gin. It is also used as a base for other beers such as gueuze and kriek.

Lambric

Lambric is a modern variant of Lambic brewed in the Italian region of Lake Garda. It is a fruity and spicy beer with a slightly milder taste than Lambic.

Lambric is brewed with a blend of Belgian and Italian hops and malt. The Belgian hops give the beer its fruity aromas, while the Italian hops give the beer its spicy aromas.

Lambric is fermented in closed tanks that are located in the cellar. This prevents wild yeasts and bacteria from getting into the beer. The fermentation can take several weeks to a month.

Lambric is a tasty beer that can be enjoyed neat or mixed with other drinks such as soda or gin. It is also a good choice for beer lovers who want to try new flavours.

Geuze / Gueuze

Geuze (sometimes written as Gueuze) is a traditional Belgian beer style created by blending young (1 year old) and old (2 to 3 year old) lambic beer, which is then aged in the bottle for a second fermentation. This practice produces a dry, often tart and complex beer with a lively carbonation and a unique flavour profile characterised by woody notes, wild yeast characteristics and a variable but often pronounced acidity. The specific flavours and aromas can vary greatly depending on the lambic varieties used, the ageing process and the specific brewing techniques.

The main difference between Geuze and Lambic therefore lies in the production process and the flavour profile. Geuze is the result of careful blending and secondary fermentation of lambic of different ages, resulting in a complex, carbonated and often more layered beer. Lambic, on the other hand, is the base material for Geuze, a product of spontaneous fermentation that can be enjoyed in its pure form and has a wide range of flavour nuances depending on the exact method of its production and the specific microclimate in which fermentation takes place.