Lambic

Classic Beer Style Series #3

by Jean-Xavier Guinard

After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.

Genres: Beer, Brewing, Nonfiction

168 pages, Kindle Edition

First published December 1, 1990

Reviews

[Lana Svitankova · Rating 3 out of 5]

Інформація, відверто кажучи, застаріла не в сенсі історії (якої і так небагато і більше міфологія), як розуміння процесів і решти. Не можу позбутися враження, що автор надихався потужно Майклом Джексоном, але це не те пальто

[Fredrick Meitner · Rating 3 out of 5]

Heavy on chemistry light on home brewing

A basic background of lambics but not real deep into making them. Mostly about the biology and chemistry. A little dated too.

[Ryan · Rating 4 out of 5]

Despite being outdated (knowledge, access to ingredients, and home-brewing methods have improved since 1990), this is a wonderfully in-depth yet concise resource for understanding the history, traditions, and science behind producing, storing, and serving this unique style.

I came away with a deeper appreciation for this beer's inimitability as well, and while you can produce a very high quality sour/wild ale elsewhere in the world (with similar methods and yeast cultures), names like "lambic" or "geuze," should be considered appellations rather than styles (much like Champagne).

Several years ago, I attended a tasting of lambics at various vintages accompanied by a discussion of blending by a prominent Belgian brewer who was visiting the U.S. While this was an important education for my palate, I wish I'd read this book in advance - I'd consider it an essential reference if you have the chance to visit Cantillon's Gueuze Museum, imbibe your fill at the Night of Great Thirst, and/or take HORAL's Toer de Geuze in the Payottenland itself.