What is a defining characteristic of a typical Lambic?

A defining characteristic of a typical Lambic is that it undergoes spontaneous fermentation. This unique brewing process sets Lambics apart from many other beer styles that rely on controlled fermentation with specific yeast strains. In spontaneous fermentation, the wort is exposed to wild yeasts and bacteria present in the environment, particularly in the Senne Valley of Belgium.

This method allows for a complex array of flavors to develop, often resulting in a sour profile and diverse aromatic qualities that can include fruity, funky, or earthy notes. The use of wild yeasts, such as Brettanomyces, and bacteria like Lactobacillus and Pediococcus, contributes to this complexity. This process is a tradition integral to the Lambic style, with the resulting beer often being aged in barrels, further enhancing its unique characteristics.

The other options highlight attributes that do not commonly describe Lambics. They can tend to be less sweet and hoppy than various other beer styles, may incorporate grains beyond just malted barley, and do not rely solely on cultured yeast strains, as the hallmark of Lambic is its reliance on the wild fermentation process.