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Lambics are [[Spontaneous Fermentation|spontaneously fermented]] beers made from barley malt and unmalted wheat (30-40%) and aged hops. They form the base of a number of lambic products including unblended lambic, g(u)euze, and fruit lambics including kriek and framboise.
==Types==
===Unblended===
A spontaneous spontaneously fermented unblended ale that is indigenous to the Senne Valley of Belgium, a large portion of wheat brings out the crispness though the flavor is dominated with a unique tartness from the wild yeast and bacteria that inoculate the brew from both airborne and tainted barrels that they ferment in. Light bodied with little hop flavor or bitterness. Look for hard cider, white wine or similar tartness. Lambics are aged before consumption to ensure that the tartness has mellowed.
Average alcohol by volume (abv) range: 3.0-6.0%