Beer Style: Belgian Lambic and Sour Ale

30 result(s).

Piatz’s Basic Lambic

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Steve Piatz is a member of the Minnesota Home Brewers Association. Steve breaks down the steps to produce a delicious lambic-styled beer using just malt extracts to make for an easy brew day.

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New Belgium Brewing Company La Folie clone

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A wood aged sour brown ale with lots of green apple, plum and cherry notes. According to Lauren Salazar of New Belgium Brewing Co., “Never turn your back on (the barrels). They like to change on you and right when you think you know what one will do, it does the exact opposite.”

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Jolly Pumpkin Brewing Company La Roja clone

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“This one of our signature beers, if you will. It is loosely based in the Flanders sour red tradition.” — Ron Jeffries

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Rhodan’s Back (Amber Acid Ale)

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Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast.  It is considered a cousin of the Lambic.

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DewBrew Flanders Red

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Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is an acid ale in all its glory.

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West Flanders Red Ale

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A sour/acid ale recipe inspired by the brewers of the West Flanders region of Belgium. Brewers need to be patient for the proper acidity and character to develop in this beer.

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Lindeman’s Lambic clone

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Lindemans was founded in 1822 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
— Brouwerij Lindemans, Vlezenbeek

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Flanders Red Ale

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Flanders red ales are reddish sour beers aged in oak. With a little technique and a lot of time, you can brew the "Burgundy of Belgium" in your homebrewery. Plus: Four recipes from four homebrewers.


Brewing Belgian-Style Beers: Tips from the Pros

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Make the most of your Belgian-style beers with expert advice from the brewers at Ommegang, Allagash and Boulevard.

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Gilligan’s Gueuze (Blended Lambic)

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A gueuze is a beer made from blending “old” lambics, up to three years old, with a “new” lambic that has just finished its main fermentation. The traditional mash program for a lambic is a turbid mash, involving both infusions and decoctions to step the mash through a variety of temperatures. The mash in the all-grain version is a simplified version of this.


The 10 Hardest Beer Styles to Homebrew

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Witbier. Wee Heavey. Tripel. Schwartzbier. Gueze. Eisbock. Dry Stout. Berliner Weisse. American Pilsner – are these the 10 most difficult styles for a homebrewer to pull off? They won’t be after reading our recipes and tips for success.

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Brewing Sour Beers: Tips from the Pros

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Belgians, barrels and Brett — oh my! Tips from three brewers who are sweet on sour beers.


30 result(s) found.