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Comparison

Fruit lambic vs Lambic

What is the difference between Fruit lambic and Lambic?

The short answer

The main difference is phenolic spice: Lambic has noticeably more of it than Fruit lambic. Fruit lambic also leads on carbonation and berry; Lambic on yeast fruitiness (esters).

Generated from the two style records. No editor has written this comparison up, so it carries no verdict beyond what the data supports.

Where they overlap

They share comparable acidity, funk, dryness, overlapping strength ranges, the same style family — the boundary between them is narrower than the comparison suggests.

Side by side

Fruit lambic compared with Lambic
 Fruit lambicLambic
FamilySour & wildSour & wild
FermentationSpontaneousSpontaneous
OriginBelgiumBelgium
Category statusEstablishedEstablished
Strength5–7% ABV5–6.5% ABV
Bitterness (IBU)IBU measures iso-alpha acids in the lab. It does not track perceived bitterness, which residual sweetness, body and roast all alter — compare the sensory rows below for how each actually tastes.0–10 IBU0–10 IBU
ColourDeep red to pink, depending on fruit — 5–25 SRM, 10–49 EBCGold to amber — 3–7 SRM, 6–14 EBC
Original gravity1.040–1.0601.040–1.054
Final gravity1.000–1.0101.000–1.010
Serving temperature8–12°C8–12°C
Carbonation3–4 vol CO₂0.5–2 vol CO₂
GlasswareFlute, Tulip glassWit tumbler, Tulip glass
Clarityslight-hazeslight-haze

How they taste different

CharacterFruit lambicLambic
Phenolic spiceNot characteristicLow–Moderate
CarbonationHighNone–Trace
BerryHighNot characteristic
Yeast fruitiness (esters)Not characteristicLow
Stone fruitLow–ModerateNot characteristic
AstringencyTrace–LowNot characteristic

Which should you choose?

Derived from where the two actually differ. Neither is better — this is a question of which difference you want.