Best Lambics Beers - Top 10 Ranked by America's Best and Top Ten -- Beer Info

This Top Ten Belgian Lambic list is from America's Best and Top Ten. On July 4, 2009, this list will be from the results of the 2009 US Open Beer Championship.

1. Lindemans Framboise - Brouwerij Lindemans - Belgium
2. Kriek De Ranke - Brouwerij De Ranke - Belgium
3. Cantillon Lou Pepe - Kriek - Brasserie Cantillon - Belgium
4. Cantillon Rosé De Gambrinus - Brasserie Cantillon - Belgium
5. Drie Fonteinen Oude Gueuze - Brouwerij Drie Fonteinen - Belgium
6. Lindemans Pêche - Brouwerij Lindemans - Belgium
7. Cantillon Iris - Brasserie Cantillon - Belgium
8. Lindemans Kriek - Brouwerij Lindemans - Belgium
9. Chez Monieux - Alpine Beer Company - California
10. Boon Oude Kriek - Brouwerij Boon - Belgium

Belgian Lambic
Subcategory: Belgian Lambic
Unblended, naturally and spontaneously fermented lambic is intensely estery, sour, and sometimes, but not necessarily, acetic flavored. Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Vanillin and other woody flavors should not be evident. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners.
OG: 1.044-1.056
FG: 1.000-1.010
Alcohol by Weight: 4-5%
IBU: 11-23
Color SRM: 6-13

Subcategory: Belgian Gueuze Lambic
Old lambic is blended with newly fermenting young lambic to create this special style of lambic. Gueuze is always refermented in the bottle. These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic aromas and flavors. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet malt characters are not perceived. They are very low in hop bitterness. Diacetyl should be absent. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Cloudiness is acceptable. These beers are quite dry and light bodied. Vanillin and other woody flavors should not be evident. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners.
OG: 1.044-1.056
FG: 1.000-1.010
Alcohol by Weight: 4.0-5.0%
IBU: 11-23
Color SRM: 6-13

Subcategory: Belgian Fruit Lambic
These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit flavors and aromas. The color reflects the choice of fruit. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Vanillin and other woody flavors should not be evident. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Modern versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. The brewer should list the fruit used in the beer. Beer entries not accompanied by this information may be at a disadvantage during judging.
OG: 1.040-1.072
FG: 1.008-1.016
Alcohol by Weight: 4.0-5.5%
IBU: 15-21
Color SRM: Color takes on hue of fruit

Subcategory: Belgian Flanders/Oud Bruin or Oud Red Ale
This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong lactic sourness. A fruity-estery character is apparent with no hop flavor or arom Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. A very low degree of malt sweetness may be present and in balance with the acidity produced by lactobacillus activity. Roasted malt character in aroma and flavor is acceptable at low levels. Oak like or woody characters may be pleasantly integrated into overall palate. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served.
OG: 1.044-1.056
FG: 1.008-1.016
Alcohol by Weight: 3.8-4.4%
IBU: 15-25
Color SRM: 12-20