Although it is impossible to absolutely confirm the origin of the word "lambic" it is most likely a distortion of Lembeek, a present and historic lambic producing town. Its status as the center of Lambic brewing was diminished in the early 1900's when much of the developed world decided distilled spirits were a bad thing. Scotch ales and Trappist beer offered a better alternative to hard alcohol than Lambics because of their strength. The oddities of the style are many. Like its ancient Middle Eastern predecessor, the grist is composed of as much as 40% unmalted wheat. The hops are aged to curtail the introduction of hop character. The fermentation is also wild -- that is the wort is left open to the night air for inoculation. These two aspects of lambic production are part of a Royal Decree of 1965 (sort of an anti-Rienhietsgobot!). Lambic requires several years to come of age, during which time dust and cobwebs are encouraged to cover the wooden fermenting vessels. Production is usually confined from mid-October to May, allowing for the wild yeast and beer to party during the summer.

Its interesting to note that lambic consumption has been a favored subject of Flemish artists. Brueghel, Teniers, Pierre Paul Rubens and Jacob Joardens have all depicted this in works like "Village Fair", "Village Wedding" and "Peasants Dance"

GUEUZE: Belgian law leaves loop holes for interpretation. Use of grain adjuncts and inoculation is allowed. The blending of old and young pure lambic and bottle aging is the traditional way to make gueuze, but artificial carbonation is not uncommon. Filtration and pasteurization can occur. Gueuze is golden to light amber in color. Carbonation can be champagne-like. They are sour, acetic and sometimes harsh, usually without bitterness.

FARO: Character of young lambic with slight candi-sugar sweetness.

KRIEK: Orangey to deep red in color. Combines the character of gueuze with fresh fruit and pit aromas and some residual sweetness. Usually flavored with syrups.

FRAMBOISE: Ruby red with huge raspberry aroma. Traditionally dry and astringent, but mainstream stuff is sweet.

PECHE: Patented by Lindermans. Made with peaches.

CASIS: Made with black currents. Very aromatic and rich.

MUSCAT: Made with grapes, purplish, wine-like.