Lambics & Weizen Flashcards
What are Lambics?
Belgian beers that are spontaneously fermented in open-top containers. Typically vinous, and sour. Aged from 1-3 years before release, losing their sparkle
What is Geuze?/Gueuze?
A style of beer created by mixing 1 year old lambics with two to three year old beers. The beer is refermented with aged hops in the bottle.
GUEUZERIE TILQUIN - Belgium
What are the yeasts used for Lambic beers?
Brettanomyces bruxellensis
Brettanomyces lambicus
Fruit labmics refermented with sour Morello cherries are called what?
Kriek
Fruit Lambics refermented with raspberries are called what?
Framboise
Two major fruit Lambic producers
Lindemans: first lambics to be introduced to the US. From Belgium.
Cantillon: Also Belgian, much smaller production. 50% geuze, a range of fruit lambics.
What is Mars?
A mild lambic, produced by reusing the malt from a previous lambic fermenatation - essentially sparging the grains again (for the 2nd time) to produce a weak wort of 1-2% potential alcohol.
Sometimes referred to as “small beer.”
Essentially a defunct/historical style.
What is Faro?
A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness.
Which other styles of Flemish beer blend new and old beers?
Flanders Oud Bruin
Flanders Red Ale
German law requires what % of wheat for weizen bier?
Minimum 50%
May use up to 60% total
What does Hefe-Weizen mean?
Name one.
Literally, “yeast-wheat”; refers to the fact that the beer was bottled or kegged with the yeast in suspension. Classic yeast produces fruity/banana and clove characters.
ABV 4-7%
Hofbrau, Munich
What is Dunkel Weizen?
Darker versions of Hefeweizen, with more complex malt flavors, balanced by low bitterness.
ABV 4-7%
What is Kristall Weizen?
Filtered, crystal clear wheat beer
ABV 4-7%
What is White Beer?
Name one.
A Belgian style wheat beer including additions of orange peel and/or coriander.
ABV 4-7%
Alagash
Fat Tire
What is a Flemish beer?
The Belgian-style Flanders is an ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavors are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavors may be present, even if the beer was not aged in barrels. Overall, the style is characterized by slight to strong lactic sourness, and Flanders reds sometimes include a balanced degree of acetic acid. Brettanomyces-produced flavors may be absent or very low.
