Photograph by THEKITCHN

Traditionally, lambic is a style of wheat beer, made with a combination of malted barley and unmalted wheat. Hops are added  to act as a preservative.

Most commercial beers are made with carefully selected strains of yeast, but brewers of lambic beers leave things up to chance. Belgian lambic beers are left in open vats where wild yeast and bacterias are allowed to take up residence. Once the fermentation process begins, the beer is stored in barrels and left to age for up to three years.

“Instead of managing fermentation, the lambic brewer leaves it to nature. Wild yeasts, along with just about anything else in the air, shepherd the brew on its path to beerhood, converting barley and wheat sugars into alcohol, producing fascinating and, dare I say, wine-like beers.”

Eric Asimov

[Make Your Own Lambic Float]

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