Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales

Sour beers have been traditionally brewed with spontaneous fermentation. This has been occurring in Belgium for hundreds of years, and more recently in the United States as the American craft beer industry has boomed. Belgian sour styles include lambics, which are mirrored in a burgeoning style called the American coolship ale (ACA). American beers have much more creative leeway than their Belgian counterparts, as American craft brewing tends to incorporate more contemporary techniques and ingredients than their traditional European forebears. This review paper will summarize the history, production methods, fermentation, microbiological profiles, and sensory profiles of Belgian lambics and American coolship ales.

Automated summary

Sour beers have traditionally been brewed with spontaneous fermentation, a practice that has been carried out in Belgium for centuries and, more recently, in the United States. Belgian sour styles, such as lambics, have found a counterpart in the emerging American coolship ale (ACA) style. American sour beers offer more flexibility for creativity compared to their Belgian counterparts, thanks to the incorporation of contemporary techniques and ingredients. This review paper provides a summary of the history, production methods, fermentation, microbiological profiles, and sensory profiles of Belgian lambics and American coolship ales.