Beer Style: Belgian Lambic and Sour Ale

33 result(s).

Sour Beer Techniques Workshop

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Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers.  Michael will demonstrate the unique skills needed to create your own sour beers including wort production, growing alternative microbes, blending, aging on fruit, and sanitation. The

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Fair Isle Brewing’s Madame R. Galle clone

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A very pale, almost straw-colored farmhouse saison, Madame R. Galle is identified by its dense, fluffy white head. A slight haze may be present.

Gordon Strong’s Flanders Red

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(5 gallons/19 L, all-grain)OG = 1.050 FG = 1.010IBU = 16 SRM = 17 ABV = 5.3% Ingredients7 lbs. (3.2 kg) Vienna malt2 lbs. (0.91 kg) flaked maize12 oz. (340 g) dark Munich malt (9 °L)12 oz. (340 g) Caramunich® III malt6 oz. (170 g) Special B malt2 oz. (57 g) chocolate wheat malt3.4 AAU

Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits not often seen together in beer, but it works beautifully. The blueberries and pineapple add a lovely deep claret color that’s unclassifiable. The

Raspberry Gose


Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact

Danny’s Red Rum Ruos

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Danny’s RedRum Ruos (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.011IBU = 5  SRM = 13   ABV = 4.6% The deep red-garnet color from kettle soured this beer came to existence for a homebrew club Halloween-themed party. While the color could still be achieved with a less malty base grain, it is supposed to


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This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.

Flanders Red Ale


Flanders Red Ale (5 gallons/19 L, all-grain) OG = 1.061  FG = ~1.008 IBU =  5  SRM = 22  ABV = ~7% Ingredients 3 lbs. (1.4 kg) Pilsner malt 3 lbs. (1.4

Return of a Classic Sour Ale

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Lambics have become popular among brewers around the world as the craft beer bug spreads, but we return to where it all began to learn the techniques and history of Belgian lambic.

Zoc’s Traditional Lambic

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A traditional lambic from Paul Zocco.

Steady as She Gueuze


This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.

Flanders Red Recipe

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Jamil Zainasheff provides readers with a recipe to recreate an authentically-styled Flanders Red. Just remember that patience is one of the best tools for brewing this style.

33 result(s) found.