13,701
edits
Changes
no edit summary
===What About Homebrew?===
Noticeably, homebrewers tend to have a habit of calling any homebrewed blond sour beer a "lambic". This might stem from a lack of education about Belgian lambic and why many people respect the wishes of Belgian lambic brewers to not use the label of "lambic" for beer brewed outside of Belgium, as well as the BJCP Guidelines. However, the BJCP makes no claim that protected regioanl protections and appellations should not be respected, and clearly states that the style guidelines are strictly for competition purposes only. In fact, for the sake of competition, every beer style should have the word "-style" appended to it, but that would be rather redundant from a competition guideline point of view (see section .iv of the [http://bjcp.org/docs/2015_Guidelines_Beer.pdf 2015 BJCP Guidelines]).
As with the naming of commercial beers as "lambic", there are many opinions on whether or not homebrewed sour beer should or should not be labelled as "lambic". While using the label "lambic" is an easy way for homebrewers to communicate that they've brewed some sort of sour beer, such labels are often harshly criticised by traditionalists in the sour brewing community and connoisseurs of lambic. Ironically, another sign of this potential misuse of the term "lambic" by homebrewers is that when a homebrewer makes a [[Spontaneous_Fermentation|100% spontaneously fermented beer]], they usually will not call it a "lambic" to avoid it being confused with the typical sour brewing process which involves pitching lab cultures. Successfully homebrewing a 100% spontaneously fermented sour beer is not an easy feat, and great pride is taken by homebrewers who achieve success with 100% spontaneous fermentation. Other homebrewers still choose to call their 100% spontaneously fermented beers "lambic" because they were brewed using the exact same process as the Belgian lambic brewers.