The beer’s name comes from the name of the Belgian town of Lembeek. Lambic beer fermentation is carried out under non-sterile conditions with carefully selected yeast species, but is left to nature. Made from barley and wheat malts (no more than 40% wheat). Big amount of hops are added to lambic beer – not only for bitterness, but also for preservation, because they suppress the proliferation of undesirable microorganisms. Beer is fermented in barrels, where in a year or two beer turns in a beer with dry, subtle sour taste and rich aroma.
Young lambic beer is lightly carbonated, slightly acidic, and dry. When it is matured longer, it becomes zesty, with the highlights of tannins. This beer is somewhat akin to a dry wine or cider. Before the second fermentation (approximately in six months) fruit or berries (cherry, raspberry, peach, black currant and even apple) are usually added to the fruit type of beer. As berries are added during fermentation, sugar contained in them is consumed, therefore beer takes fruit flavour without becoming sweet.