Crack open a brew that's more than a bottle of raspberries. Here's how a beer that runs the gamut in flavors became known for its super sweet vibe.

If lambic is, as it is sometimes called, the true Champagne of beers (sorry, Miller High Life), then gueuze, which combines 1-, 2- and 3-year-old vintages, is the grand cru.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway). Our “Beer 101” series is finally upon one of my favorite styles; one that sees ...

1 cup cherry lambic beer. Sugar Syrup. 1/2 cup sugar. 1/4 cup light corn syrup. 1/4 cup water. Directions. Make the sugar syrup . In a blender, puree the cherries until smooth.

Lambic is both the generic term for spontaneous beers from this particular part of Belgium and the name given to the base beer. Taken fresh from the tuns or poured in draught in select cafes, it ...

4 ounces Lindemans Cassis lambic beer; 4 ounces stout beer; Shaved chocolate for garnish; Pour crème de cassis into a beer flute or pint glass. Add lambic and stout.

1 bottle (750ml) cherry or peach lambic beer, chilled; 1 ½ cups club soda, chilled; In a large pitcher, combine fruit and rye and let soak 20 to 30 minutes. Add lambic beer and stir to combine.

It's the oldest, weirdest and least scientific beer style in the world. Broaden your horizons with Ben McFarland and Tom Sandham's introduction to lambic brewing Cantillon Kriek Lambic, Drie ...