February 21st, 2017 | Beer & Brewery
Since Fegley’s Brew Works opened their first location in Bethlehem, Pa in 1998, Lambics have been flowing out of the barrels and winning awards. Lambics are known for being produced in the Senne River Valley in Belgium, southwest of Brussels. However, some breweries (like Fegley’s) have been able to brew these tart delicacies elsewhere. They are an acquired taste, and are not for everyone. But those that enjoy a tart fruity beer with a slight “wine” taste to it, might absolutely love these different kinds of craft beers.
The unique part of a Lambic is that it uses wild yeast strains and spontaneous fermentation to create the perfect combination of fruit and tartness. After fermentation has been completed like any other beer, fruit is added to the barrels to help kick off the fermentation process again for additional funky flavors. The alcohol content of lambics tend to be low, and malt and hop profiles are typically low as well, to allow the unique wild yeast and fruit to consume the palate.
So what’s the difference between each of these deliciously sour fruit beers?
Our Framboise Lambic is a traditional style Belgian Lambic brewed with wild yeast strains including Brettanomyces, Lactobacillus, and Pediococcus. After fermenting, the beer was transferred into French Oak barrels with fresh raspberries and aged for over 2 years to develop a funky, tart and sour profile with a great raspberry flavor finish.
The Framboise will be released on February 24th, 2017. We will only have 120 bottles and one keg at both locations and then this fresh, sour brew is gone! Get it while you can!
Awards:
World Beer Championships: 2001 Silver Medal
World Beer Cup: 2008 Bronze Medal
“Last month, Bethlehem’s raspberry-flavored Framboise was named the bronze medalist Belgian-style sour ale at the biennial World Beer Cup. It finished just behind two of the world’s most highly regarded lambics, Geuze Boon and Oud Beersel Oude Geuze – both made in the Zenne Valley.” – Joe Sixpack, Philadelphia Daily News 2008
Coming out later this year will be our Gueuze Lambic. This is known as a young lambic, and isn’t quite as tart and sour as most of the others on this list. It is made by blending young (about 1 year old) and old lambics (about 2 year old) together for a second fermentation. Since the younger lambics still contain sugars because they are not fully fermented, this allows the second fermentation to occur. Gueuze Lambics tend to have a more cidery flavor profile, with a slightly sour aftertaste.
Another young lambic is our Kriek Lambic, which is closely related to the Geuze. This beer also undergoes a second fermentation, but unlike the Gueuze, sour cherries are added before bottling. This Lambic pours a light hazy orange body with a white head. Aroma of cherry and light herbal notes.
Awards:
World Beer Championships – 2005 Gold Medal
We’re excited to be releasing our Peche Lambic later this year. This Lambic is made with an abundance of Peaches, giving off a rustic farmyard aroma and a flavor profile of peaches with a sour and tart finish. Pours a cloudy amber color with a smaller sized off white head.
This black currant lambic pours a deep and cloudy ruby red with a small reddish/pink head. The aroma of wild berries, raspberries, cranberries, and oak complements the taste of the dry tart berry flavor.
While sour beers like our Framboise Lambic have been growing steadily in popularity, Fegley’s Brew Works has been crafting sour beers for over two decades now. To learn more about Fegley’s Brews, visit our website or stop by our breweries in Bethlehem and Allentown, Pa.
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