Almost all beer styles use domesticated yeast strains called Saccharomyces, and although there are long - established styles based on Brettanomyces — the fruit - backed
Belgian lambics, for example — brewers tend to think of Bretts as mistakes, bad things that happened when you didn't control your tanks and barrels.
Sours have long been synonymous with
Belgian lambics, fruity Flemish ales, and Germany's Berliner Weisse, but American brewers are also fiddling with microbes and bacteria.
What should Americans call the beer made in the manner of spontaneously - fermented
Belgian lambic?
Mort Subite — a traditional
Belgian lambic beer, Mort Subite is brewed with the highest levels of craftsmanship and slowly matured in oak barrels in which delicious fresh cherries are added.
Not exact matches
Exploring sour beer styles means diving into the world of
Belgian - style fruit
lambic, also known as kriek, a spontaneously fermented beer brewed with fruit.
Maybe a
Belgian Dubbel, Fruit
Lambic, Dunkelweiss?
James Priest — The Referend Bier Blendery, New Jersey Historically speaking, traditional
Lambic Belgian beer doesn't come from New Jersey.
Sample
Belgian craft beers paired with homemade sourdough and cream cheese at the renowned Moeder
Lambic bar while your guide gives a breakdown of
Belgian brewing traditions and beer varieties.