What is a Lambic?
Straight lambic are unblended—in contrast with Gueuze or Fruity Lambics, and are more variable in character. They are usually served as an in-house drink, with little or no carbonation. Younger versions are less complex, as Lambic character is not fully developed before a year. Young examples have a lactic-sour flavour, while more mature ones tend to be more ballanced. There is no hop character at all. Aroma is also sour and sometimes fruity, and finish is always dry.
Lambic is a style of beer that is just brewed in an area around Brussels—Pajottenland, in the Senne Valley—as
Lambic beer is fermented with wild yeasts that are only present in that area. The world lambic comes from allambique, as that is the first written reference to Lambic beers in 1794, being later referred as lambicq or alembic. It was often brewed with old hops, that were not used for the flavour, but in order to guarantee its conservation. Lambic comes from a tradition that stems from the 12th century, as each farm in the valley used to have their own blend of beer.