Lambic

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Found on http://en.wikipedia.org/wiki/Lambic_(pure)

lambic

a light and fruity Belgian style of ale, which uses stale hops to avoid bitterness and ferments with wild yeast (e.g. Brettanomyces lambicus and Brettanomyces bruxellensis). This is treated as an appelation of origin
Found on http://www.bottledbeer.co.uk/glossary.html

Lambic

A lambic is a style of Belgian beer brewed with at least 30% unmalted wheat which produces a milky wort and with old hops which are used for their preservative value. Yeast isn't added, instead the beer is brewed open to allow wild yeast spores to enter and ferment the beer.
Found on http://www.probertencyclopaedia.com/browse/QL.HTM

Lambic

A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach, raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria.
Found on http://www.brew-monkey.com/brewschool/glossary.php

Lambic

Lambic is a type of beer traditionally in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Lambic is now mainly consumed after refermentation, resulting in derived beers such as Gueuze or Kriek lambic. Unlike conventional beers, which are fermented by carefully cultivated strain...
Found on http://en.wikipedia.org/wiki/Lambic

Lambic

Distinct Belgian beer spontaneously fermented with wild airborne yeast and bacteria that would ruin other styles of beer. True lambics are only brewed in the Senne valley south of Brussels, Belgium known to have the wild yeasts that will produce the distinct lambic style. All other lambics brewed outside this region are only lambic-style. Lambics a...
Found on http://www.lehighvalleyhomebrewers.org/glossary.html

Lambic

Spontaneously fermented wheat beers from Belgium. The yeast is not manually added; instead, it is allowed to drift in from the surrounding countryside.
Found on http://www.thehomebrewforum.co.uk/glossary.php

Lambic

A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach, raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria.
Found on http://brewdudes.wordpress.com/beer-making-terminology/

lambic

a Belgian wheat beer traditionally brewed in winter that uses wild airborne yeast and bacteria to ferment the wort.
Found on https://byo.com/resources/glossary
No exact match found