Lambic and Wild

Lambic and wild beer combine spontaneous fermentation, oak ageing and mixed culture brewing into some of the most complex and expressive styles in beer. From traditional Oude Gueuze and fruit lambic to modern wild ale and mixed fermentation saison, these are beers shaped by acidity, funk, texture and time.

Explore More In Our Collection
Sour Beers 3 Fonteinen Lambic & Gueuze Cantillon Allagash Brewing Company Portland Holy Goat Brewing Saint Mars of the Desert Otherworld Brewing Vault City Brewery Edinburgh Closet Brewing Belgian Beer Cider and Perry Orange Wine

Lambic and wild beer represent some of the most distinctive and complex styles in the beer world, built around spontaneous fermentation, mixed cultures and long ageing rather than clean modern brewing techniques. Traditionally produced in Belgium, lambic develops its characteristic acidity, funk and depth through exposure to wild yeast and bacteria before ageing in oak barrels for months or even years.

Unlike modern sour beer or kettle sour styles, traditional lambic relies on naturally occurring microorganisms and slow maturation to create layered flavour and texture. Oude Gueuze is produced by blending young and old lambic before secondary fermentation in bottle, while fruit lambics are made through maceration with whole fruit such as cherries, raspberries or apricots.

Our collection includes traditional Oude Gueuze, fruit lambic, mixed fermentation saison and modern wild ale from some of the most respected producers in Europe, including Cantillon, 3 Fonteinen, Het Boerenerf and other breweries working with spontaneous fermentation and barrel ageing.

Expect flavours ranging from citrus, green apple and stone fruit through to earthy funk, oak, hay, leather and wine-like acidity. Depending on producer and ageing, these beers can show remarkable freshness and minerality or deeper oxidative, savoury and cellar-like complexity more commonly associated with wine than conventional beer.

Alongside traditional Belgian lambic, the collection also includes modern mixed fermentation beer influenced by saison, natural wine and barrel-ageing culture. Whether you're looking for approachable fruit lambic or deeply complex barrel-aged gueuze, these are some of the most expressive and rewarding beers being produced anywhere in the world.

Frequently Asked Questions

What is Lambic beer?

Lambic is a traditional Belgian beer made through spontaneous fermentation, where the wort is exposed to wild yeasts and bacteria in the open air, creating a sour, complex and dry beer style.

What does “wild beer” mean?

Wild beer refers to beers fermented using wild or non-cultured yeast strains and bacteria, rather than controlled brewer’s yeast, often producing funky, tart and unpredictable flavour profiles.

What is the difference between Lambic and wild ale?

Lambic is a specific traditional style from Belgium with strict regional production methods, while wild ale is a broader category that can be brewed anywhere using similar spontaneous or mixed fermentation techniques.

What do Lambic and wild beers taste like?

They are typically sour, dry and complex, with flavours that can include green apple, citrus, barnyard funk, earthiness and sometimes fruity or vinous notes depending on ageing and blending.

Why are Lambic beers sour?

The sourness comes from naturally occurring bacteria such as Lactobacillus and Pediococcus, along with wild yeast strains that develop acidity during long barrel fermentation.

Are all wild beers sour?

Not all are intensely sour, but most wild beers have some level of tartness or funk, ranging from gently tangy to sharply acidic depending on fermentation methods.

What is Gueuze?

Gueuze is a blended Lambic made from mixing young and aged Lambic beers, which is then bottle-fermented to create a highly carbonated, complex sour beer.

What is Kriek?

Kriek is a Lambic beer fermented with sour cherries, creating a fruity sour beer that combines tartness with cherry flavour.

Are Lambic beers always made in Belgium?

Authentic Lambic is only produced in the Pajottenland region of Belgium, although similar wild and spontaneous fermentation beers are made elsewhere.

Are wild beers the same as sour beers?

Not exactly. “Sour beer” is a broad umbrella term, while wild beer specifically refers to fermentation using wild yeast and bacteria, which may or may not result in strong sourness.