41 of the Best Lambics, Blind-Tasted and Ranked

Learn about how we rate & review beers with our BJCP blind panel here


Crooked Stave Artisan Beer Project Stay the Funk In (85)

“_Methode traditionelle_ spontaneous golden sour ale.”

New Belgium Transatlantique Kriek (86)

“A sour blend from two continents featuring an intense cherry nose.”

pFriem Family Brewers 2023 Druif Rouge (87)

“Aromas of watermelon, dark berries; notes of juniper, plum, kiwi.”

Primitive Beer LLC Cursed Heirloom: Rye Whiskey (87)

“MT3 spontaneous beer aged an additional year in a single rye whiskey barrel.”

Jester King Brewery 2021 All-Texas SPON (87)

“Lambic-style beer with all Texas-grown raw ingredients.”

Brouwerij Boon Kriek Boon (87)

“For this specialty, we use old and young lambic that has aged in our oak casks for 6 months. Then we add black cherries for a second fermentation. We then clarify, filter, and bottle it.”

Beachwood Blendery Coolship Chaos with Pinot Noir (88)

“Spontaneously fermented and aged in oak barrels with pinot noir grapes.”

Brasserie Cantillon Kriek Bio 2020 (88)

Blend of lambics and sour cherries.

De Cam Geuzestekerij Oude Lambiek (89)

“Oude Lambiek is like a fine white wine and its stillness is a mark of this. De Cam’s Oude Lambiek is aged for a minimum of three years in oak casks and then bottled.”

Jester King Brewery Balcones Texas Single Malt Whiskey Barrel-Aged SPON (89)

“Lambic-style beer aged in Balcones Texas Single Malt Whisky barrel.”

Beachwood Blendery Masucot (91)

“Spontaneously fermented and aged in oak barrels with peaches and apricots.”

De Ranke Cuvée de Ranke (91)

“Full-bodied sour flavor, with notes of oak.”

3 Fonteinen Homage Blend No. 110, Season 18/19 (91)

“Blend No. 110, Season 18/19. We have blended raspberry lambic and sour-cherry lambic.”

Lindemans Brewery Lindemans Cuvée René Oude Gueuze (91)

“A blend of different foudre-aged lambics.”

Gueuzerie Tilquin Oude Quetsche (92)

“A spontaneous fermentation beer of destoned fresh purple plums and a blend of 1- and 2-year-old lambics. The aroma is of plum brandy, and the taste is slightly tart but fruity with a slight dryness.”

Lindemans Brewery Lindemans Framboise (92)

“A blend of traditional one-year-old lambic and fresh raspberries.”

O'so Brewing Company Door Kriek (92)

“A lambic blend aged in French oak wine barrels, then refermented with Wisconsin tart cherries for 3 months. Expect this Kriek to be tart yet balanced, complex yet delicate, and bursting with pie-cherry flavor!”

Area Two Experimental Blood Peach (93)

"A balanced tartness from the stone fruit and wild cultures mingles with an oaky character to produce... lambic-style funk notes."

Area Two Experimental Brewing Black Raspberry Lambic (94)

Made with European black raspberries. Aged in American and French oak barrels. Perfect balance between lambic sourness and dark berry flavors.

Area Two Experimental Brewing Black Raspberry Lambic (94)

“More than 4 lbs of black raspberries per gallon, yielding a beautiful, ink-like appearance.”

Fonta Flora Brewery Three Year Blend (94)

“Three-year blend of spontaneously fermented ales.”

3 Fonteinen Cuvée Armand & Gaston Blend No. 80, Season 17/18 (94)

“Blend No. 80, Season 17/18. Blended with lambics from seven different barrels.”

Lindemans Oude Gueuze Cuvee Rene (94)

"Dry, appetizing, complex, energizing blend of aged and young lambic." What our reviewers thought:

Brasserie Cantillon Gueuze (2019) (95)

“Slightly acidic and fruity taste. Delicate, woody fragrance.”

Lindemans Brewery Lindemans Oude Gueuze Cuvée René (95)

“Traditional blend of one- and three-year-old lambics aged in oak foeders.”

Beachwood Blendery Coolship Chaos with Balaton Cherry (95)

“Spontaneously fermented and aged in oak barrels with Balaton cherries.”

Area Two Experimental Brewing Hexotic 2019 (95)

"Notes of exotic tropical fruits with the lactic and acetic funk of a classic lambic."

Side Project Coexpressionalism Kriek (95)

"This lambic-inspired beer expresses the house character of both Side Project and de Garde."

Vanberg & DeWulf LambickX De Troch (96)

“Aroma of sweet grass, smoke, peaches, sour apples with a background barnyard funk. Big, round acidity in the mouth with notes of lemon, tangerine, grape- fruit. A rich, sour-sweet finish, balanced by tannic and wood notes.”

Jester King Brewery SPON 13th Anniversary Blend (96)

['“A blend of one-, three', '- and four-year-old spontaneous beer.”\n']

pFriem Family Brewers Spontanée I (96)

“Finished with a blend of fragrant giant hyssop, whole roses, wild-harvested cedar tips.”

Area Two Experimental Brewing Gueuze (96)

Our one-of-a-kind gueuze is a tradition-inspired blend of one-, two-, and three-year-old lambic-style ales.

Timmermans Elderflower Lambicus (97)

“Light aroma of freshly picked elderflowers, soft citrus undertones.”

Sapwood Cellars Neologism (2024) (97)

“Pine and citrus notes enhanced with a late dose of Cryo hops.”

Primitive Beer LLC Cursed Heirloom: Irish Whiskey (98)

“MT3 spontaneous beer aged an additional year in a single Irish whiskey barrel.”

The Veil Brewing Company Culminate (98)

Our first ever blend of turbid-mashed one-, two-, and three-year old spontaneously fermented lambic-inspired ales designed in the spirit of Belgian gueuze. The layered flavors of funky fruit, cheesy hops, gentle oak, a bright citrus acid profile, and a pleasant natural carbonation give this beer unrivaled complexity for its strength.

Boerenerf Oude Gueuze (2023-1) (99)

“Traditional blend of young and old lambics.”

pFriem Family Brewers 2024 Druif Blanc (99)

“Riesling grapes from Brooks Estate Vineyard imbue Druif Blanc with notes of rose petals, pear, and green apple and a dry, sparkling finish.”

3 Fonteinen Oude Kriek (99)

"This particular Oude Kriek has macerated for 6 months and 10 days. The lambics in this blend originate from 5 different barrels and 4 different brews."

Oud Beersel Oude Gueze Vielle (100)

“Distinguished by its notable fruity character and hoppy notes.”

Beachwood Blendery Coolship Chaos (100)

"Inspired by the Belgian lambic tradition, spontaneously fermented and aged in oak barrels."