Where Lambic Gets Fruity. Now, let’s add a fruity twist to the Lambic story – Belgian-Style Fruit Lambic. It’s like Lambic’s fun cousin who brings fruit to the party, turning it into a flavorful fiesta. The Fruity Tale:

• It all starts with Lambic – the OG spontaneously fermented ale. Wild yeast and bacteria are the party starters.
• Enter the fruit – cherries for Kriek, raspberries for Framboise, peaches for Pêche, and more. It’s like Lambic with a fruity costume.
• The fruit decides the color code. Kriek Lambics flaunt deep red vibes, while Framboise goes for a pinkish hue.
• The fruit brings sweetness and tartness to the Lambic dance. It’s a dynamic duo of Lambic funk and fruity freshness.
• Many Fruit Lambics age in oak barrels, getting that extra oomph from the wood. It’s like the beer’s spa day.
• Carbonation levels are the brewer’s choice – still or bubbly, depending on the Lambic style.
• Clear or slightly hazy, these Lambics keep it real. Unfiltered versions might have some sediment – the fruit party remnants.
• Tulip-shaped or goblet glasses make the fruit aromas feel at home. It’s like a fruit bouquet for your nose.
• Pairs like a match made in flavor heaven. Kriek and Framboise vibe with desserts, while Pêche goes hand in hand with seafood or lighter dishes.
• Best served cool to cellar temperature – around 45-50°F (7-10°C). It’s the refreshing breeze on a fruity day.

Belgian-Style Fruit Lambics are like the fruit salads of the beer world – a burst of flavors, a dash of Lambic magic, and a whole lot of fun.