Lambic

Lambic has been described as a seasonal beer that is prepared during the winter for consumption in spring and summer months.

Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated.

Lambic refermented in the presence of sour cherries (usually the morello variety) and with secondary fermentation in the bottle results in kriek.

Lambic is a wheat beer brewed in the Pajottenland region of Belgium (southwest of Brussels) by spontaneous fermentation.

Lambic is probably derived from the name "Lembeek", referring to the municipality of Lembeek near Halle, close to Brussels.

Lambic can be broken into three subclasses: Gueuze, Fruit Lambic, and Faro.

Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic.