Beer Centric: Belgium Lambic

Lambic beer occupies a fascinating corner of the brewing world, a place where tradition, geography, and a bit of wild fermentation come together in every glass. Unlike most modern beers, which rely on carefully selected cultivated yeasts, Lambics are born from spontaneous fermentation. Brewers in the Pajottenland region and the Senne Valley near Brussels expose their wort to the open air, allowing native wild yeasts and bacteria -- most notably Brettanomyces bruxellensis and Brettanomyces lambicus -- to take hold. The beer is then transferred to oak barrels (often previously used for port or sherry) for aging, where it matures for one to several years. This ancient method, dating back centuries, produces beers with unmistakable character: tart, funky, earthy, and extremely textured. The result is a style deeply tied to its environment as Lambic beer simply cannot be authentically replicated outside this small Belgian region because the local microflora are part of its identity.

Over time, Lambic brewing evolved into several substyles, including Gueuze, Kriek, and Framboise, each created by blending or fermenting the base beer with fruit. Gueuze is created by blending younger and older batches to create a highly carbonated, complex beer often compared to Champagne. Kriek is a Lambic augmented with cherries, whereas Framboise is a Lambic augmented with raspberries.

Among the most famous examples of the latter is Lindemans Framboise, a raspberry Lambic that showcases how fruit can soften and brighten the wild complexity of the base beer. Lindemans begins with a traditional Lambic foundation, then adds whole raspberries that subsequently spark a secondary fermentation. The fruit infuses the beer with a vivid ruby color, a fragrant berry aroma, and a balance of sweetness and tartness that makes it approachable even for those new to sour beers. Many thanks to the two centuries of brewing from the six generations of the Lindeman family.

What makes Lambic so compelling is the way it bridges past and present. It’s a living reminder of pre-industrial brewing, yet it continues to evolve through the creativity of producers like Lindemans. Whether you’re savoring the rustic funk of an unblended Lambic or the fruit-forward charm of a Framboise, you’re tasting a beer shaped by its land, its history, and the invisible wild yeasts that have floated through Belgian air for centuries. Lambic isn’t just a beverage—it’s a cultural artifact, a sensory time capsule, and a testament to the beauty of letting nature take the lead.

Beer Centric: Bock and Doppelbock Beer & the Christmas Season

🎄 Bock Beer & the Christmas Season: A Brew Steeped in Catholic Tradition 🍺

Rich, malty, and warming, Bock beers have long been tied to the Catholic calendar. Originally brewed in the 14th‑century German town of Einbeck, Bocks or "ein Bock" became known as celebratory beers—stronger, darker lagers released for special occasions. Brewers relied on techniques levered from German monastic brewers

By the 19th century, breweries—especially those founded by German immigrants—were crafting seasonal Bocks for Christmas, Lent, Easter, and winter gatherings, making them some of the earliest “seasonal releases” in beer culture. As Christmas approached, a Bock became a small sign of the season’s shift: from the quiet penitence of early Advent to the joyful feasting of Christ’s Nativity. In many Catholic regions, sharing a strong winter beer was part of gathering with family, honoring tradition, and celebrating the Light entering the world.

Traditionally, Bock beer is a sweet, relatively strong lager with an alcohol by volume (ABV) ranging from 6.3% to 13% or more, depending on the variant, and a color ranging from light copper to brown.  It is characterized by a malty, toasty aroma and flavor, low to moderate bitterness (20–30 International Bitterness Units), and a smooth mouthfeel with low to moderate carbonation. 

🍺 What exactly is a Doppelbock?

In contrast, a Doppelbock is a stronger and richer lager that originated in Munich, Germany, and is considered a "double" version of the traditional Bock beer.   It is characterized by its deep, reddish-brown to dark brown color, intense malty sweetness, and a full-bodied profile with a noticeable but smooth alcoholic strength, typically ranging from 7% to 10% ABV, though some examples can exceed 12%.  The style is known for its toasted, bready malt character, with notes of caramel, toffee, and dark fruits like prune and raisin, while hop presence is minimal or absent.

Historically, it was brewed by monks of the Paulaner order, who referred to it as "Sankt-vater-bier" (Blessed Father beer), later shortened to "Salvator," a name now trademarked by Paulaner. The beer earned the nickname "liquid bread" due to its high caloric content and role as sustenance during fasting periods, particularly Lent. Modern Doppelbocks are well-attenuated, resulting in a less sweet profile than historical versions, with a clean fermentation character and low to medium carbonation.

Domestic examples of each style can be found with Louisiana's Parish Brewing Bock, Settle Down Easy Brewing Frühlhardy  and  Internationally, we enjoy the  Hofbräuhaus Delicator. 

Beer Centric: German Pilsner vs Czech Pilsner vs Italian Pilsner

German pilsners are typically crisper, drier, and more bitter than their Czech counterparts, often using German noble hops like Hallertau or Tettnanger, and may feature harder water chemistry to enhance sharpness. They are generally lighter in color and less malty than Czech pilsners, which are known for their fuller body, slightly sweet malt character, and the use of distinctive Czech Saaz hops that contribute floral and spicy notes.   In contrast, Italian pilsners are defined by dry-hopping, which imparts a pronounced floral and aromatic hop character not commonly found in traditional German pilsners, where dry-hopping is rare.

 

Pilsner Urquell was my entry into European beers and when I happened upon Budvar, I was hooked on Czech Pilsner.  Pleasantly malted with a unique spicy finish. Eventually I started exploring Warsteiner, Bitburger, and locally Victory Prima Pils, Brau Pils, and the Hardywood Pils where German Pilsners became my thing. I think it's the maltiness and hard water bitterness that is so attractive. As for the Italian angle, I was never a great fan of that style since it seems that the dry-hopping overwhelms the mid-palate. In any case here's a breakdown of the three pilsner styles.

Beer Centric: Kellerbier -- A Taste of Germany’s Cellar-Fresh Tradition

The next Beer Centric profile is Kellerbier -- a style that we are seeing more often -- most recently at Juicy Brewing Company with their Schultz. Few beer styles capture the essence of "from the cellar to the glass" like Kellerbier. Literally translating to "cellar beer", Kellerbier offers a glimpse into the origins of German lagering and the unfiltered, naturally conditioned beers that shaped Bavaria’s brewing identity. 

A Brief History of Kellerbier

Kellerbier traces its roots to Franconia, a historic brewing region in northern Bavaria. Before refrigeration and modern filtration, brewers stored their beers in cool underground cellars or Kellers to ferment and mature. These spaces were often carved into hillsides or caves and provided stable temperatures ideal for bottom-fermenting yeast, which thrives in cooler environments. 

During the 16th and 17th centuries, Bavarian brewers perfected this technique, leading to the development of lagers as we know them today. But while many of those early beers evolved into clear, refined styles like Helles or Pilsner, Kellerbier remained raw, rustic, and closer to the brewer’s original intent—unfiltered, naturally cloudy, and full of flavor.

Traditionally, Kellerbier was served directly from the lagering barrel in the cellar. These early versions had a shorter shelf life but were celebrated for their freshness, soft carbonation, and malty depth.

How Kellerbier Is Made

At its core, Kellerbier is a young, unfiltered lager, typically brewed using traditional German ingredients and methods. The malt bill typically involves Pilsner malt or a mix of Pilsner and Munich malts to achieve a balanced golden-to-amber color and a gentle malt sweetness. German noble hops -such as Hallertau Mittelfrüh, Tettnang, or Spalt - are added to provide delicate herbal and floral notes. Kellerbier employs lager yeast (Saccharomyces pastorianus), which ferments at cooler temperatures (around 8–12°C / 46–54°F). The beer is then cold-conditioned for several weeks to smooth out rough edges, though it is typically packaged and served before full maturation—retaining a slightly yeasty, bready character. Unlike filtered lagers, Kellerbier remains naturally hazy with yeast and proteins suspended in the beer. It is often naturally carbonated in the keg or bottle, giving it a gentle, creamy mouthfeel rather than a sharp carbonation.

Styles and Variations

There are two main variations of Kellerbier: Helles Kellerbier (or Zwickelbier) and Dunkles Kellerbier.  Helles Kellerbier is generally pale golden, lightly hopped, smooth, and slightly sweet. Zwickelbier—named after the Zwickel sample tap used to taste beer directly from the tank—is essentially a lighter, younger version of Kellerbier. In contrast, Dunkles Kellerbier is amber to deep copper in color, with toasted malt and caramel notes. This style is closer to the original Franconian cellared lagers.

Beer Centric: Discovering the Subtle Brilliance of Helles Lager

This past weekend while visiting Nepenthe Brewing Company in Baltimore, I realized that the Helles Lager is my favorite beer style. The rationale? I always include that style in my flight and usually return home with a six-pack. This also occurred after recent visits to Lost Generation Brewing Company and Black Hoof Brewing Company. But ironically, I 've never researched the history of this pale and malty beer. 

The Helles Lager originated as "Münchner Hell" (meaning "Munich Light") on March 21, 1894, at a time when people in Munich and in Germany either enjoyed dark and sweet-malty beer or sharply bitter Pilsners from neighboring Bohemia. Spaten Brewery chose to release a softer, malt-forward alternative to these Pilsners and the sweeter Märzen and Dunkel beers by utilizing Munich's brewers own strengths: malty sweetness, smooth textures, and a touch of noble hops for balance. The success of Spaten's Helles inspired other breweries to adopt the style. In 1893, Hacker-Pschorr introduced a lighter, hopper version called Münchner Gold, which further refined the pale lager profile.  Paulaner followed suit, launching its own Münchner Hell in 1895, which quickly became a signature beer of Munich and a staple at the Oktoberfest. The development of pale lagers was also influenced by advancements in brewing science, particularly the understanding of water chemistry, which allowed brewers to produce more balanced golden lagers despite the region's alkaline water.

Helles Lager is all about nuance. Expect gentle notes of fresh-baked bread, biscuits, and a hint of honey, supported by a mild floral or spicy hop character from traditional Hallertau or Tettnang hops. The finish is crisp, clean, and refreshing — the hallmark of expert lagering. 

• Appearance: Pale gold, crystal clear, with a dense, white head
• Aroma: Soft malt sweetness with light floral or herbal hops
• Taste: Balanced malt-forward character, low bitterness, smooth finish
• ABV: Typically 4.7–5.4%
• IBU: Around 16–22

You can determine the strength of any brewing operation by the quality of these pale lagers. Without bold hops or roasted malts to hide behind, any imperfection stands out. The process demands precision — a slow, cold fermentation with clean Bavarian yeast strains, followed by extended lagering at near-freezing temperatures. The result is clarity, both visual and sensory.