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ランビックビール
ブリュッセル近郊のレンベーク地域のみで造られる。
自然酵母により醸し出されるランビックは、その独特な味わいにより現地でも醸造所が淘汰され、
一時期は存続も危ぶまれていましたが現在ではベルギー国内よりも世界的なシェアで評価が上がり、
通常1-3年熟成させることもあり希少価値の高いビールとなっています。
Lambic is a very unique style of beer that is only produced in a very small region of Belgium.
The name Lambic comes from the name Lembeek which is a town near Brussels.
Belgian Lambic beer is left in open vats where wild yeast and bacteria are encouraged to take up residence.
After fermentation has begun the beer is stored in barrels and allowed to age for up to three years. The resulting beer is distinctly sour with very mild carbonation and a cloudy appearance. To balance out the sour taste and add complexity to the beer, many Lambic beers are fermented with fruits such as raspberries, apricots and grapes. In order to preserve a brewer’s distinctive Lambic beer flavor year after year, most Lambic beers are made from a blend of one, two and three year old Lambic.