Do you know what a lambic is made up of? Read more to find out about this style of beer.

Un-blended, naturally and spontaneously fermented lambic is intensely estery, sour, and often, but not necessarily, acetic flavored. Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied. Characteristic horsiness (similar to wet horse blanket) from Brettanomyces yeast is often present at moderate levels. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic-style" and may be made to resemble many of the beers of true origin.

One of the most complex beer styles in the world. This style of beer is spontaneously fermented with wild yeast native to the Zenne Valley of Belgium. It is darn near impossible to duplicate this style outside of that particular valley. Typically, different vintages are blended together to mellow the younger version out. Most lambic undergoes a secondary fermentation when fruit is added to the oak casks. The end product is reminiscent of a chardonnay, a manzanilla or even a dry vermouth. In fact, one of Lindeman's lambics won a gold medial for "Best Wine" at a California wine and food festival in 1992. Serve in a champaign flute at (54-55 degrees F).