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Lambic
Lambic is a type of beer traditionally brewed in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic.〔Jackson, Michael (1991). Michael Jackson's Great Beers of Belgium〕
Unlike conventional beers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Zenne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.
Lambic beer is widely consumed in Brussels and environs, and frequently featured as an ingredient in Belgian cuisine.
== Etymology ==
The name "''lambic''" entered English via French, but comes from the Dutch language. Lambic is probably derived from the name "Lembeek", referring to the municipality of Lembeek near Halle, close to Brussels.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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