Cranberry “Lambic”

Sour beers are all the rage! But having enough patience to make them is not easy. Try this Cranberry wheat beer that tricks your taste buds with a lambic-like tang without using bugs, aged hops, or months of your life!

This Cranberry “Lambic” recipe comes from A Year of Beer compiled by Amahl Turczyn, and won a bronze medal at 1995 National Homebrewers Conference in the Classic-Style Berliner Weisse category.

Though not a true lambic as there are no cultures added, this is a great way to brew a “sour” without having to wait years to enjoy it! Judges who tasted the beer, brewed by Scott Bickham of Ithaca, NY, said it had a “nice blend of tartness and sourness.”

Cranberry “Lambic” | Berliner Weisse


  • For 5 gallons (19 L)
    • 6 lbs (2.7 kg) | Malted Wheat
    • 3.5 lbs (1.6 kg) | Pilsener Malt
    • 1.0 oz (28 g) | Hallertau hops, 2.8% alpha acid (60 minutes)
    • 0.25 oz (7 g) | Hallertau hops, 2.8% alpha acid (15 minutes)
    • 0.5 oz | orange peel (5 minutes)
    • 5/8 cup | glucose (to prime)
    • 1 can | cranberry juice concentrate added to secondary
    • Wyeast No. 3056 Bavarian Wheat ale yeast


    • Original Gravity: 1.053
    • Final Gravity: 1.018
    • ABV: 4.6%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 75 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a


    Employ the following step infusion mash schedule: 30 minutes at 124°F (50°C), 60 minutes at 153°F (67°C), and 10 minutes at 168°F (76°C).

    • Primary Fermentation: 10 days at 65°F (18°C) in glass.
    • Secondary Fermentation: 2 weeks at 65°F (18°C) in glass.

    Photo © Mersy via Flickr CC