"’t gaat regenen, 't gaat regenen, 't gaat regenen dat het giet, en als wij geene Faro hebben dan drinken wij Lambiek."

"It's going to rain, it's going to rain, it's going to pour, and if we don't have Faro, we'll drink Lambic."  ¹

Belgium Lambics

are traditional Belgian beers that are renowned for their unique fermentation processes and complex flavors. Lambic beer is primarily brewed in the Pajottenland region within the Flemish Brabant province of Belgium, southwest of Brussels in the Senne (French, pronounced [sɛn] ^ⓘ or Zenne (Dutch, pronounced [ˈzɛnə]) valley between the Senne and Dendre rivers.

The ingredients used in these beers are crucial to their distinctive characteristics and are rooted in centuries of brewing tradition, however, what sets lambics apart from other beer styles is the use of spontaneous fermentation. 

SPONTANEOUS FERMENTATION

Unlike most beers that utilize cultivated yeast strains, lambics rely on wild yeast and bacteria present in the environment, which contributes to their complex flavor profiles. This process involves exposing the wort, which is the liquid extracted from the malted barley, to wild yeast and bacteria present in the environment. This natural fermentation can result in a variety of flavors and aromas, contributing to the beer's complexity.

The fermentation of lambics typically begins with a process known as "coolship" fermentation. After boiling the wort, it is cooled in shallow, open vessels called coolships. This exposure to the ambient air allows wild yeast strains, particularly Brettanomyces, and various bacteria, such as Lactobacillus and Pediococcus, to inoculate the wort. The coolship method is crucial as it encourages the natural fermentation process, which can take several hours to days.

Once the wort has cooled, it is transferred to wooden barrels or tanks for fermentation. The fermentation process can last from several months to several years, during which the beer develops its characteristic sourness and complexity. The interaction between the wild yeast and bacteria leads to the production of various organic acids, contributing to the tartness of the final product.

During fermentation, lambics undergo a secondary fermentation process, where additional sugars are consumed by the yeast and bacteria, further enhancing the beer's flavor. This process can also involve the addition of fruits, such as cherries or raspberries, which are commonly used in styles like Kriek and Framboise. The fruit adds additional sugars, which the yeast ferments, resulting in a more intricate flavor profile.

Blending and Bottling

It is important to note that lambics are often blended before bottling. Brewers may combine different batches of lambics to achieve a desired flavor balance and complexity. This blending process is a hallmark of traditional lambic brewing, allowing for consistency and depth in the final product.

The fermentation of lambics is a fascinating process that highlights the role of wild yeast and bacteria in brewing. The spontaneous fermentation method, combined with the use of wooden barrels and the potential for fruit additions, results in a beer that is both unique and complex. Understanding this process is essential for appreciating the artistry behind lambic brewing and the rich tradition it represents within the world of craft beer.

In terms of malt, Belgian lambics typically use a grist comprised of 60–70% pale malted barley and 30–40% unmalted wheat. 

Barley malt is an essential component in the brewing of lambics providing fermentable sugars, flavor, and color. 

The malting process typically involves three main stages: steeping, germination, and kilning. During steeping, barley grains absorb water, which initiates germination. This phase is crucial as it activates enzymes such as amylase, which breaks down starches into simpler sugars. After a few days, the germination is halted by drying the grains in a kiln at low temperatures to preserve its enzymes, which are essential for converting starches into fermentable sugars and developing the desired flavor and color of the malt which contibutes to the beer's body, sweetness, and overall character.

In terms of composition, malted barley typically contains about 60-70% carbohydrates, primarily in the form of maltose, which is the sugar most readily fermentable by yeast. Additionally, malt provides proteins, vitamins, and minerals that contribute to the nutritional profile of the beer. The protein content, usually around 10-12%, plays a vital role in head retention and mouthfeel.

The inclusion of unmalted wheat is particularly significant, as it contributes to the beer's hazy appearance and adds a tartness that is characteristic of lambics. Together the grains contribute significantly to the brewing process and lead to the creation of distinctive and flavorful Ales.

Hops are also an important ingredient, although they are used sparingly in lambics compared to other beer styles. Traditional lambic brewers often use whole cone aged hops, typically from Noble varieties like Tettnang, Saaz, Target, and Hallertau. Hops that are over a year old have lost much of their bitterness and aroma, yet still help to regulate bacterial growth. This practice allows the hops to contribute subtle flavors without overpowering the beer's natural sourness. 

Gueuze is a blend of young and old lambics, which are bottled together to undergo a secondary fermentation. This process results in a sparkling, effervescent beer with a complex flavor profile. The young lambic contributes freshness and fruitiness, while the older lambic adds depth and complexity. The balance between these two components is essential for creating a well-rounded gueuze.

Kriek, on the other hand, is a fruit lambic that incorporates cherries into the brewing process. Traditionally, whole cherries are added to the lambic during fermentation, allowing the fruit to impart its flavors and natural sugars. This results in a vibrant, fruity beer with a characteristic tartness. The type of cherries used can vary, with sour cherries being the most common choice, as they complement the beer's sour profile.

In summary, the ingredients used in Belgian lambics, gueuze, and kriek are fundamental to their unique characteristics. The combination of water, malted barley, unmalted wheat, aged hops, and wild yeast creates a diverse range of flavors and aromas that are celebrated by beer enthusiasts worldwide. Understanding these ingredients provides insight into the artistry and tradition behind these iconic Belgian beers.

 

Faro

FRirst written mention of Faro -  1721 description of a bacchanalia alongside “Leuvens bier...Liersche kaves, Hoegaerts en diergelyke Sorbetten der Dronkaarts

In Literature -

Vanity Fare -  William Makepeace Thackeray

A lambikstoemper was a metal tool used in Belgian taverns in the 1800s. It had a loop on one end and a flattened disc on the other. Tavern owners used the lambikstoemper to mash sugar into the bottom of a customer's tankard to sweeten Faro, a light beer that was popular in early-19th century Brussels.

A Lambikstoemper is a traditional tool used in Belgium for serving and preserving Lambic beer, which is a unique style of beer produced through spontaneous fermentation.

The Lambikstoemper is a long wooden stick used in the process of mixing or stirring the Lambic beer during its maturation. Lambic beers, including Gueuze and Kriek, are often aged in large wooden barrels (called foeders), and the Lambikstoemper helps in the proper mixing of the beer. This process ensures that the various flavors and yeasts in the beer develop evenly, contributing to its characteristic sour, complex flavor.

The tool’s name itself comes from the word "Lambik," referring to the beer, and "stoemper," which is a dialectal term for a stirring or mixing tool. The Lambikstoemper is not widely used outside of specific breweries that produce traditional Lambic beer, and it remains an important part of Belgian brewing history.