Bottled gueuze aging at Brouwerij Cantillon in Brussels, Belgium.
If you ask 10 sour beer brewers how to brew a sour beer, you’ll get 11 answers. Here is mine. This is a basic lambic beer. It can be used as the base for a fruit lambic, like a kriek or framboise. It can be used as a blender in a gueuze. (See my article on brewing a gueuze for more information.) Or, it can be enjoyed on its own. Over the years, I have adapted traditional lambic brewing techniques into something that can be done on a normal homebrew system. The main recipe is given in a stovetop extract formulation (countertop partial mash), but I also give an all-grain version.
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