Lambic is a spontaneously fermented beer type with no added yeast. Instead, it is exposed to bacteria and wild yeast spores in the air, which initiate fermentation. This fermentation method gives lambic a characteristic sour, vinous taste with the particular stamp of the Brettanomyces yeast strain. Brettanomyces is usually described as a mouldy, barnyardy or leathery taste that can be as undesirable in other beer types and traditional wines as it is sought after in lambic. Lambic originates from Payottenland in Belgium, where the air is reputed to have a unique composition of microorganisms. In recent years, however, brewers have also begun to experiment with spontaneously fermented beer in other parts of the world. A variation of lambic is gueuze, a blend of young and old lambic. Lambic often has fruit added, in which case the product takes it name from the fruit in question. Kriek (cherry) and framboise (raspberry) are the most common versions.
MIKKEL’S NOTES
Spontaneously fermented beer is the most exciting and unique beer style to brew because so much is left to chance. It takes several years for the beer to develop in the barrel, and it is exciting to monitor and taste it along the way. It is without doubt also the beer type that I most like to drink because you can taste the fact that it has been aging in barrels for years and had the time to develop a special complexity. At the same time, it is a beer style that is very difficult to introduce to novices because its particular sourness can be overwhelming at first.
MIKKEL’S RECOMMENDATIONS
Mikkeller
Spontan Cherry Frederiksdal
Spontansauternes
Vesterbro Spontanale
Drie Fonteinen
Framboos
Girardin
Black Label Gueuze
As its name implies, a sour ale tastes sour like a lambic but, unlike a lambic, it is fermented with a traditional ale yeast and only then does it get a mix of lactic acid bacteria and wild yeast added. Unlike sour ales, wild ales are not necessarily sour. A subcategory of sour ales is wild ales, which are often paler and have Brettanomyces added. Unlike sour ales, wild ales are not necessarily sour.
MIKKEL’S NOTES
Sour ales are less exciting to brew than lambics because the fermentation is controlled. For the same reason, you do not obtain the same level of complexity in the beer. You could say that a sour ale tastes slightly more agreeable than a lambic.
MIKKEL’S RECOMMENDATIONS
Mikkeller
Årh Hvad?!
It’s Alive
Rodenbach
Grand Cru
STORAGE
Generally speaking, beer should always be stored in the cold and dark. Dark bottles in themselves serve as protection for the beer, and cans are actually even better because they protect against both sunlight and oxygen, which can cause unwanted off flavours in the beer. For the same reason, cans are becoming more and more popular as packaging with microbrewers, despite having been for many years synonymous with discount products. At the same time, they are easier to pack and more energy-saving to produce than glass bottles.
Ideally, beer should be stored at 12°C (53°F) like wine. The most important thing is to avoid movement and major temperature fluctuations. A well-hopped beer should be stored at lower temperatures, as cold stops the fermentation process and prevents beer from aging too quickly.
As the name indicates, Berliner Weisse comes from Berlin. It goes all the way back to the 1600s, and at the end of the 1800s it was the most popular alcoholic drink in the German city. A modern Berliner Weisse has a low alcohol content – around 3% abv – and during the brewing process is exposed to lactic acid bacteria, to give it a sour character.
In Berlin, this beer type is often served with a small cup of green Waldmeister (woodruff) syrup or red raspberry syrup, which is poured in before the beer is drunk.
MIKKEL’S NOTES
Berliner Weisse is the new kid on the block. Just a few years ago, no one outside Berlin was brewing Berliner Weisse, but suddenly everyone is giving it a go. As with session beer, the challenge is to brew with a low alcohol content and still get some taste into the beer. With the modern versions, the syrup accompaniment is omitted, and brewers have begun adding berries during the brewing process instead.
MIKKEL’S RECOMMENDATIONS
The Kernel
London Sour
Professor Fritz Briem
1809 Berliner Style Weisse
Brodies
London Sour (Peach Edition)