Lambic
What is lambic beer?
Lambic is one of the world's oldest and most distinctive beer styles — a wild ale brewed exclusively in the Senne Valley of Belgium using a centuries-old method of spontaneous fermentation. Unlike conventional beers, lambic is not inoculated with commercial yeast. Instead, the wort is cooled overnight in large open vessels called coolships, allowing wild yeasts and bacteria — principally Brettanomyces bruxellensis and Pediococcus damnosus — to drift in naturally from the surrounding air. The result is a complex, unpasteurised ale that can take one to three years to mature in old oak or chestnut barrels.
Our lambic beer collection
We stock an expertly selected range of lambic and lambic-based beers from the most respected producers in the Pajottenland and Brussels region. Whether you are new to Lambics or a seasoned sour beer enthusiast, you will find something extraordinary here.
Types of lambic beer
Gueuze
A blend of young and aged lambics, bottle-conditioned for natural carbonation. Dry, tart, and complex.
Kriek
Lambic refermented on whole sour cherries (Schaarbeekse krieken). Fruity, tart, and deeply aromatic.
Framboise
Raspberry lambic — vibrant, sharp, and intensely fruit-forward with a bone-dry finish.
Faro
A lightly sweetened lambic, traditionally sweetened with dark candy sugar. Approachable and sessionable.
Unblended lambic
Straight from a single barrel — funky, acidic, and variable. A true taste of terroir.
Why buy lambic beer from us?
- Carefully sourced directly from traditional Belgian lambic breweries
- Proper cold-chain storage to protect bottle-conditioned and unpasteurised beers
- Expert tasting notes and food pairing guidance on every product
- Fast UK delivery with specialist packaging to prevent breakage
- Knowledgeable team on hand to help you build a cellar or find a gift
How to serve and store lambic
Gueuze and unblended lambics are best served at 10–12 °C in a tulip glass or traditional lambic jug (pitcher) to concentrate their barnyard and stone-fruit aromas. Fruit lambics such as kriek can be enjoyed slightly cooler. Corked and caged bottles can be cellared for 10 years or more — the flavour evolves considerably with age, with acidity softening and complexity deepening over time. Store bottles upright in a cool, dark place.
Lambic beer and food pairing
The naturally high acidity of lambic makes it one of the most food-friendly beer styles in the world. Gueuze pairs brilliantly with aged hard cheeses, oysters, charcuterie, and moules-frites. Kriek is exceptional alongside duck, venison, or dark chocolate. Framboise complements fresh chevre and summer fruit desserts.
