Wednesday Food: Peach Lambic Float
Blessed be the soul that concocted the lambic float: lambic granita, lambic syrup, vanilla ice cream, and straight fruit lambic poured over.
The original lambic is one of the more ancient styles from Belgium. It uses a very high proportion of unmalted wheat and the hops are dry-aged so that their bitterness subsides. Lambics were originally only primary fermented, producing a cidery non-carbonated liquid, and exposed to “spontaneous fermentation”– meaning wild yeast are allowed in, which sour the beer. This original style is unusual today and rarely available.
The more common instances of lambic come in the forms of Geueze, Faro, and Fruit. Geueze is a blend of long and short aged lambic that is then bottled and becomes carbonated. Faro was a popular style in the 19th century– not as much anymore– and was heavily sweetened using caramel syrup. Finally fruit lambic, which concerns the recipe featured, incorporates whole fruit or fruit syrup, generally framboise (raspberry), kriek (cherry), peach, and cassis.*
Cantillon is widely accepted as the finest, and most prolific producer of all lambic varieties. But in this case we are boiling the beer into a syrup and freezing it, so a less expensive and precious option like Lindeman‘s works. I find Lindeman’s Framboise to be the most sweet and therefore chose peach. But it’s brightly carbonated, refreshingly sour, and sweetly fruity– perfectly served in a flute, or a float.
Put down your High Life and enjoy the real Champagne of Beers.
*Randy Mosher is an excellent source for getting to know Belgian styles.
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