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Lambics are [[Spontaneous Fermentation|spontaneously fermented]] beers native to the Senne Vally and Pajottenland regions of Belgium which . Lambics are made from barley malt and unmalted wheat (30-40%) and aged hops. They form the base of a number of lambic products including unblended lambic, [[gueuze]], and fruit lambics including kriek and framboise, and faro. Lambic (and the lambic products Gueuze and Kriek) labeled 'Oude' or 'Vielle' are protected in the EU and are required by law to meet certain conditions including average age, minimum OG, max pH, max bitterness, max isoamyl acetate level <ref>[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=739 EU law for Oude or Vielle lambic and gueuze]</ref>. In practice the presence or absence of this term can help the consumer determine which products will likely be back-sweetened and which will be traditional, though some notable producers do not follow this nomenclature. See the [[Spontaneous Fermentation|spontaneous fermentation]] page for more info on lambic and other spontaneously fermented beers.

Lambics are spontaneously fermented, meaning that they do not receive any pitched cultures. hot Hot lambic wort is pumped from the biol kettle to a [[coolship]], a shallow vessel with a large surface area to volume ratio, where it cools overnight open to the air. During this time the beer is inoculated with microorganisms from the environment and resident in the brewery. Lambic is only brewed the late fall, winter and early spring when nighttime temperatures are sufficiently low to cool the wort appropriately overnight. The morning after cooling the lambic wort is transfered to barrels or foeders where fermentation occurs slowly over the course of months to years. Lambic fermentation is characterized by distinct phases when different microbes are active. (see the [[Spontaneous Fermentation|spontaneous fermentation]] page for more info on lambic and other spontaneously fermented beers)

Packaged unblended lambic is available from some producers. Notably [[Cantillon]] (Grand Cru Brucsella, noteworthy in that it is a 3 year old lambic), Girardin (lambic bag in a box) and Oud Beersel (lambic bag in a box ~1-2 years old), and De Cam Oud Lambiek (3 years old). Lambic from other producers is available by the glass in select cafes in Belgium.

A spontaneously fermented unblended ale beer that is indigenous to the Senne Valley and Pajottenland of Belgium. Lambics traditionally use a large percentage of unmalted wheat and [[Turbid Mash|turbid mashing]], a labor-intensive mashing process to retain a high level of dextrins which are unfermentable to normal brewing yeast. The flavor is dominated with a unique tartness and brettanomyces character from the wild yeast and bacteria that inoculate the brew. These microbes Unblended lambics are sourced from both the ambient environment when the beer is open cooled not carbonated, though some bottled products may develop carbonation over time. At very young age (months), lambics may have significant undesirable characteristics and may even be undrinkable. This generally passes with time as intermediates are re-processed and from the barrels in which /or converted into more desirable characters. Younger lambics have less acidity than older lambics. Old lambics typically fermentmay display more prominent barrel character.

===G(u)euzeGueuze===[[Gueuze]] (also written geuze) is a blend of lambics, traditionally 1 year old, 2 year old and 3 year old which undergoes bottle conditioning to become a highly carbonated product. Some producers release blends labeled gueuze that involve blends of lambics of different ages than 1, 2 and 3 years. Not all producers follow the oude/vielle protected name designation and some traditional gueuze can be found without the label Oude or Vielle. Gueuze is generally highly carbonated from either the presence of unfermented material in one of the blend components, the addition of priming sugar, or both.

In the case of Fruit Lambics, whole fruits are traditionally added after the visibly active stage of spontaneous fermentation has startedfinished. Some producers choose to add fruit to an older lambic (1-2 years old) while others choose a younger lambic (< 1 year). Kriek (cherries) and Frambroise (raspberries) are the most common fruit lambiclambics, although other fruit lambics can be found including plum (e.g. Tilquin Quetsche ), Apricot (plume.g. Cantillon Fou Foune), Peche wine grape (peache.g Cantillon St. Lamvinus and Vigneronne) and Cassis strawberry (black currante.g Hanssens Oudbeitje) among others. Once the fruit is added, the beer is subjected to additional maturation before (generally) blending in unfruited lambic and bottling. Malt and hop characters are generally low to allow the fruit to to come forward. Alcohol content tends to be around 5-6%, although certain fruits such as grapes may raise the abv. Bottled fruit lambics are typically carbonated, though some uncarbonated fruit lambics can be found. Some fruit lambic is also available as bag ina box (Girardin Kriek).