Lambic

Lambics are a distinct and ancient style of beer. They are produced in a specific region of Belgium around the Brussels area and the town of Lembeek.
Traditional Lambics are brewed from malted barley and unmalted wheat, hops are added but only aged hops so the bittering is not present and the hops are used for their preservative properties only.
The distinctive aspect of Lambics is that they are brewed with wild yeast, this gives the beer it's distinctive sour and acidic flavour, it should be noted that modern studies have shown more than 80 different yeasts and bacteria are active during fermentation.
The beers are aged for several years in wooden casks and are usually served on tap with a few rare exceptions being bottled. Most of the production is blended for Gueuze or mixed with fruit.
Straight Lambic is often cloudy, it's colour range can very from yellow to gold and it does not form or keep a head.
Tastes are very sour, tart and acidic with earthy funky flavours, one writer describes it as a "barnyard" taste.
Alcohol content usually ranges from 4.0% to 6.0% ABV.
Straight Lambic is almost impossible to find in North America, most of what is seen here is a Gueuze or a fruit flavoured beer which is blended from Lambics.