The incredible world of lambic beer & brewing
Brewed in Belgium’s Senne River Valley, Lindemans lambic beer and brewery are rooted in centuries of tradition. While beers of spontaneous fermentation are undoubtedly the oldest in the world, the origin of the term ‘lambic’ and the recipes we use today are hotly debated. Recent research suggests the origin of lambic dates to 1801. Other sources refer to time periods as early as the 1500s. At Lindemans Brewery, the Lindemans family has remained faithful to our lambic heritage for more than 200 years. We have brewed lambic beer at the same farmhouse-turned-brewery since 1822. Discover more about this unique and exceptional style of spontaneous fermentation beer below.
Spontaneous fermentation is a brewing process that happens naturally, without the controlled addition of yeast. Instead, it relies on the micro-organisms in the air. This unique method has been used to brew lambic beer in our region from time immemorial. It is also known as ‘wild fermentation’ or ‘natural fermentation’.
One of the essential tools for brewing spontaneously fermented beer is the coolship, a wide and shallow stainless-steel vessel. After boiling, the piping hot wort flows into the coolship through a hop screen that strains the spent hops. Then, the real magic happens! With the windows open, ambient microflora – wild yeasts and lactic acid bacteria native to our region – settle onto the cooling wort and naturally inoculate it. This begins fermentation without the addition of any cultured yeasts, hence the term “spontaneous fermentation” or “natural fermentation”.
What is spontaneous fermentation and why is it important for lambic beer?
Why can lambic beer only be brewed here in the Senne River Valley?
Authentic lambic beer can only be produced in the Senne River Valley. Here, the river flows gently through the farms and fields of Belgium’s Pajottenland region. It creates a fertile environment in areas like Vlezenbeek, where the Lindemans family has lived for 200+ years. This small area is home to our greatest treasure: wild yeast.
Our region's air carries a rich community of wild yeasts that convert sugars into the alcohol and aromatic components that are crucial to lambic production. Unlike most beer styles, where select yeast strain(s) are added in a closed tank, lambic beer relies on ambient microflora. Among the most important are Brettanomyces Bruxellensis and Brettanomyces Lambicus. These yeast strains, found only in the Senne Valley, develop a distinctive taste profile that helps define lambic's character. These strains constitute our wealth and what makes us special. Most notably, they can be found nowhere else on earth.
In terms of taste, they make a world of difference. These wild yeasts give our lambic a bone-dry character with bright refreshing acidity. Layers of lemon zest, green apple and subtle apricot fill the palate. Each sip is crisp and balanced, with a lingering soft, funky Brett and oak finish.
The magic you can’t see in every glass of lambic
Why can lambic beer only be brewed in the winter season?
The process of spontaneous fermentation relies heavily on the natural environment. We brew selectively during the narrow windows of optimal weather and temperature. Lambic can only be brewed in the colder months, when low temperatures help minimize the risk of unwanted bacteria.
Traditionally, the brewing period runs from Michaelmas (September 29) to Saint George's Day (April 23). However, climate change is shifting that window for Lindemans and other lambic brewers. In recent years, warmer conditions have led to later start dates and shorter brewing seasons. This has added more pressure to an already nuanced brewing process.
What are the 5 ingredients in lambic?
Lambic brewers like Lindemans use hops primarily for their preservative power. We add whole-cone, aged female hop flowers matured for 2-3 years. This means that most of the bitterness has faded, while the antimicrobial qualities remain. Unlike many other beer styles that use fresh or pelletized hops for aroma and bitterness, lambic beers have little to no hop bitterness. That dry, delicate profile makes them excellent for food pairing and in cocktails with beer.
Every batch of lambic relies on several other important ingredients. 70% malted barley, 30% unmalted wheat, and water from our own 90m well are all needed. But do not forget also the unseen and most important ingredient: the air. The magical wild yeasts of the Pajottenland region are what make spontaneous fermentation possible.
‘Good things take time’ certainly applies to lambic! Over at least 12 months, the wort slowly transforms in large oak barrels, called foeders (foudres), guided by a mixed culture of wild yeasts and bacteria. At Lindemans Brewery, we mature lambic primarily in oak; we also use stainless steel tanks with carefully selected wood to complement barrel capacity and ensure consistency. Once mature, one-year-old lambic becomes the base for many of our most popular beers and blends.
Our most traditional, sour blends age even longer, like Oude Gueueze Cuvée René. This classic blends 2 and 3-year-old lambics with young lambic to drive a natural refermentation in the bottle. It cellars beautifully, developing for 10 years or more. Generally, the older the lambic, the deeper and more layered the flavor.
The art of time: inside the fermentation process
Want to know more about how lambic compares to other beer styles?
Curious to learn more?
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Book a brewery tourBook a guided tour of our historic brewery in Vlezenbeek, Belgium and finish with a tasting of award-winning lambics.
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Discover our brewing secretsStep through the lambic brewing process from grain to glass and see how copper kettles, the coolship, and oak foeders shape the extraordinary (lambic) beer.
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Explore six generations of LindemansSince 1822, six generations of the Lindemans family have brewed authentic lambic in the Senne Valley.
