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Old 01-16-2012, 04:58 PM   #1
fckwalm
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So I've read a bit on lambic and was pretty sure I understood what makes a lambic a lambic, but a friend has me second guessing it.

From what I figure the only requisite is that it is "spontaneously" fermented. My friend points out that lambics are always fruit infused beers (like kriek or frambiose), and he bases this on a friend of his who lives and works in the Belgium beer industry. I read through a few more articles and I still feel I am correct but figured I would pose the question on here.

So what makes a lambic a lambic?

 
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Old 01-16-2012, 05:15 PM   #2
Qeelin
 
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You are right. It doesn't have to be infused with fruit but often it is. Technically it is a sour Belgian beer that is fermented with wild yeasts and bacteria. Read more about it here: Lambic - Home Brewing Wiki

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Old 01-16-2012, 05:15 PM   #3
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Lambic - Home Brewing Wiki

edit ** Qeelin beat me to it.

 
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Old 01-16-2012, 05:24 PM   #4
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How does your friend's friend explain the existence of Cantillon Grand Cru Bruoscella?

 
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Old 01-16-2012, 05:24 PM   #5
fckwalm
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I thought I was right..... I always forget about the wiki thanks!

 
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Old 01-16-2012, 05:25 PM   #6
fckwalm
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Quote:
Originally Posted by weirdboy
How does your friend's friend explain the existence of Cantillon Grand Cru Bruoscella?
He probably misunderstood his friend in Belgium.. I guess

 
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