In younger vintages, the fruit with which the beer has been flavored should be the dominant aroma. In old bottles, the fruit aroma typically has faded and other aromas are more noticeable: horsey, horse blanket, sweaty, oaky, hay, and sour. Other aromas that maybe found in small quantities are: enteric, vinegary, and barnyard. Lambics can be very fruity from esters as well. Typically, no hop aroma or diacetyl are perceived.
May be slightly cloudy. Head retention is not expected to be very good. The variety of fruit determines the color.
Young examples are intensely sour from lactic acid and at times some acetic acid; when aged, the sourness is more in balance with the fruit, malt and wheat character. Fruit flavors are simpler and more one-dimensional in young lambics (the fruit added being dominant) and more complex in the older examples. A slight oak, cork or wood flavor is sometimes noticeable. Typically, no hop flavor or diacetyl are perceived.
Younger bottles (less than five years) tend to be sparkling, older vintages are sometimes less carbonated. Light to medium-light body. A very faint astringency is acceptable, like wine, but no more than a well-aged red wine.
Intensely refreshing, fruit-flavored, complex, sour, pale, wheat-based ales fermented with a variety of microflora.
Uniquely sour ales from the Senne (Zenne) Valley of Belgium which stem from a farmhouse brewing tradition several centuries old. The addition of fruit for flavoring may be a relatively recent post-World War II innovation, however.
Commonly made by blending two- or three-year-old straight lambic with young (less than 1-year-old) straight lambic, after which fruit is added for further fermentation and aging before bottle-conditioning with very young straight lambic.
A blend of older and younger straight lambics is used as a base. Fruits commonly used for flavoring are cherries (Kriek) and raspberries (Framboise), although more recent commercial examples include peaches (Peche), grapes (Vigneronne or Muscat) and black currants (Cassis). Entrant must specify the type of fruit used in making the entry.
